Oysters are a salty, creamy delicacy - but they are always best enjoyed fresh. Luckily, an expert shared with us how to ...

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 ...

Most people have pretty strong opinions on the foods they love, and are just as vocal about the ones they hate.

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

Meanwhile, in a frying pan over medium heat, cook the bacon ... Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once. Recipe from Wine Bites by Barbara ...

Either have the oysters shucked at the fish market or shuck ... Add about 2 teaspoons minced or grated fresh gingerroot. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

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 ...

This version was taught to me by Tass, an excellent Thai cook. It doesn’t contain ... I prefer it with oysters. The recipe uses Gogi or Kogi powder - Thai brands of tempura flour that are ...

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 ...

Rich and earthy, this buttered maitake mushroom pasta brings out the savory taste of sautéed mushrooms with a velvety, ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them ... and which, for this recipe, you can just mix in citrus zest and juice.