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Seafood Gumbo

For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...

Author: Edna Lewis

Fried Oysters

Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother. Cooking them with a batter is traditional....

Author: Eileen Yin-Fei Lo

Herbed Oyster Stuffing

This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr

Cashew Chicken

Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.

Author: Chris Morocco

Roasted Oysters With Warm Butter Mignonette

Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.

Author: Anna Stockwell

Oysters Bienville

Author: Leon E. Soniat Jr.

Oysters and Pearls

Author: Thomas Keller

Smoked Oysters on Toast

Smoked oysters are succulent and salty with a creamy texture that pairs beautifully with bright, acidic flavors. The egg spread provides a layer of richness.

Author: Todd Richards

Baked Oysters with Bacon

Author: Frank Stitt

Chicken, Andouille, and Oyster Gumbo

Author: Marcelle Bienvenu

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Pickled Oysters

Author: Jean Anderson

Oyster Casserole

Author: Andrea Albin

Kumamoto Oysters with Ponzu Granita and Tobiko

Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness...

Oysters with Nobu's Three Salsas

Author: Nobuyuki Matsuhisa

Oyster Cornbread Stuffing

Author: John Currence

Fried Quail with Sausage and Oyster Cream

Author: John Martin Taylor

Poached Oysters and Artichokes with Champagne Cream

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

Grilled Pop Up Oysters

Author: Ben Sargent

Clam and Oyster Chowder

Author: Dione Lucas