Southern oyster farmers, chefs, and raw-bar pros share a step-by-step guide for shucking oysters without overcomplicating the ritual.

INGREDIENTS: Batter: ⅓ cup all-purpose flour ¼ tsp baking powder ¼ cup water 1 egg ¼ tsp oyster sauce (substitute for dashi stock and salt) Mix-ins: 1 cup chopped green cabbage ¼ cup chopped green ...

Nargisse Benkabbou’s new recipe is so simple and elegant: Wilt spinach in a pan, then use that same pan to gently cook cod in a sauce made with orange juice, vinegar, garlic, honey and capers. This ...

Shaoxing wine is a nutty amber-colored cooking wine that adds complexity and depth of flavor to many Chinese dishes (it’s a staple in Chinese cooking). If you can’t find it, substitute dry cooking ...

A flavorful plate of stir-fried noodles tossed with tender chicken pieces, broccoli, and a savory soy-based sauce. Main ingredients: egg noodles, chicken breast, broccoli, soy sauce, garlic, ginger, ...

Alaskan snow crab legs come steamed with drawn butter and lemon wedge, simple and perfect. The Oyster Rockefeller features oysters baked and topped with creamy spinach, bacon, and cheese, served with ...

Rusty’s Seafood and Oyster Bar is the kind of place that proves you don’t need white tablecloths and snooty waiters to serve ...

Editorial: Amid a tough season for Maryland watermen, it’s worth a reminder that Chesapeake Bay oysters deserve a place at the dining room.

If you're going to splurge on oysters, you should know some details. When East Coast oysters are on the menu, here are the varieties you're likely to see.

At the turn of the 20th century, rabbis argued that bivalves were OK to eat — which is good news for a Jewish oyster shucker ...

I’m a firm believer in the power of a simple, flavorful sauce to take food — especially vegetables — from “ho hum” to “holy ...

The 124-year-old Hama Hama Oyster Company supplies bivalves to big-name seafood houses in Seattle and restaurants across the ...