Oysters

Navigating The Farmers Market In Mid-September: What To Buy This Weekend

Welcome back oysters and dive into watermelon
Sep 12, 2013 9:15 am

One of the best things about September is the resurgence of super sweet, beautifully briny and fantastically fresh oysters, which are now popping up at your local fish purveyors. Other fun foods to play with this week include crisp cucumbers and juicy watermelon. Some pointers, plus a recipe, after the jump.

Kitchen Tools 101: What Is An Oyster Knife?

Here's a useful little specialty tool worth owning
Sep 4, 2013 1:30 pm

You can cut bread with a chef's knife. You can try to cut tomatoes with a dull knife. You can cut pears with a paring knife if that tickles your funny bone. But there aren't a lot of tools in your kitchen you can use to open an oyster other than an oyster knife. We've seen sad displays of screwdriver-on-mollusk violence. Don't do that. So what about the oyster knife makes it perfect for opening oysters?

Ah Shucks! Bacon BBQ Oysters Like They Do It In New Orleans.

Oysters get a badass little makeover. Bacon time!
Jul 31, 2013 2:00 pm
bbq bacon oysters

We love a naked oyster as much as anything else, but if you're going to dress them up, please add just enough homemade barbecue sauce and some crispy bacon. Chef/Owner Paul Gerard of East Village bistro Exchange Alley brings this New Orleans twist to fresh oysters on the half shell (and you should too). 

Hangtown Fry Recipe

Bacon and eggs + oysters = upgraded brunch
Jul 27, 2013 8:50 am

We will wait in the two-hour line at Brenda's French Soul Food in San Francisco, and if you saw their menu, so would you. We're a fan of bacon, fried oysters and eggs by themselves, but beat them together to make an omelet-frittata and that right there is brunch. Serve it with grits or hash and a biscuit like Brenda does.

Plate Deconstruction: Richard Blais' Oysters and Horseradish Pearls

Beaded bivalves from the Top Chef: All Stars winner
Mar 14, 2013 9:31 am

Richard Blais is on the phone from Atlanta, talking plating. "It's not that I don't care how my food looks. I just think that sometimes chefs get caught up in putting plating first — that can go against creating great flavor," he tells us as he's getting ready to head out to promote his new book, Try This At Home: Recipes From My Head To Your Plate. ...

In Alabama, It's Half-Shell Oyster Season!

Hitting the Gulf for responsible aquaculture
Mar 7, 2013 9:03 am

In the second part of chef Chris Hastings' Letter From The South, he visits a Gulf of Mexico oyster farm that practices sustainable methods. Read this inspiring story about Gulf oysters, which account for 70% of the oysters consumed in the United States, and about the devoted oyster farmers who maintain this amazing tradition.

Our 6 Sexiest Oyster Recipes For Valentine's Day

Shuck an oyster...see where the night takes you
Feb 13, 2013 12:02 pm

There's no two ways about it: oysters are a permanent fixture on any Valentine's Day menu, at least in any food writer's inbox in the form of a press release. Oysters are traditionally known as an aphrodisiac. And you get bragging rights if you know how to shuck them — moreso if you make it look easy, which we do.

Hangtown Fry Recipe

A fried oyster omelet served with crispy bacon
Dec 29, 2012 10:01 am
hangtown fry recipe
Photo: Clare Barboza

Hangtown fry was invented during the 1850s Gold Rush in Placerville, California, then known as Hangtown. Legend has it that a rich gold prospector coined the name when he demanded the most expensive dish at a local hotel. In those days, the costliest ingredients were bacon (from the East Coast), eggs (likely cormorant eggs delicately brought in from off the coast of San Francisco) and oysters (brought on ice or in saltwater barrels from the city).

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