Roasted over an open flame, broiled with garlic butter, or served raw with a spritz of lemon—there are countless ways to enjoy an oyster. Cooking oysters is guaranteed to draw out new textures and ...

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just ...

1. Reduce wine - Simmer sherry and vermouth until reduced by half. 2. Build sauce - Add dashi and cream. Simmer gently until ...

Place all ingredients in a food processor and pulse blend until smooth. The scampi butter recipe can be cut in half but it makes a great compound butter just to have in the fridge to top off salmon, ...

Create dishes from grilled oysters on the half shell to shellfish escabeche to stew with recipes from Kimball House When I was growing up, my parents always ate oyster stew together on New Year’s Eve.

Serves 10 (about 18 appetizer-size servings). Recipe is by Misty Faucheaux. 3 (10-ounce) packages frozen chopped spinach, cooked and well drained 4 dozen small oysters, drained (reserve liquid) 2 ...

Nobody can argue that it took a supreme act of desperation or hunger to be the first person to look at an oyster and think there might be something tasty inside. But I argue the second person to ...

A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say ...

Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in. Meanwhile, melt the butter in an oven safe pan over medium heat until ...