Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel ...

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 ...

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

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 ...

Oyster mushrooms can transform a simple stir-fry into a gourmet delight. They act like little sponges, soaking up sauces and ...

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.

Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook. In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet ...

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 ...