In a city known for its seafood, Chef Norton is changing the game with her innovative approach to oysters while honoring ...

Here are our Hog-Island-approved tips on the mistakes you might be making when smoking oysters. Read more: 13 Different Ways To Cook Fish When it comes to smoking oysters, the first step is to ...

Calling it a “stew” is a bit misleading, especially if you’re used to waiting hours for slow-cooker stew recipes. The tender oysters only need a few minutes on the stovetop to cook through.

The recipe includes instructions for shucking the oysters, but you can ask your fishmonger to do it for you if you'd prefer to skip that step, halving the prep time and making an already-easy dish ...

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

I don't think there's a better first course than a platter of icy cold, freshly shucked oysters. I remember when I was growing up in Massachusetts, the only oysters available were big fat ones called ...

Drain the oysters, then dry them as thoroughly as possible with paper towels. Pour cooking oil into a medium-sized skillet to a depth of about 1.5cm (⅔in) and heat to 170°C (340°F).

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

(Alternatively, you can cook the beef in a pressure cooker on ... Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate ...