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.

See recipe card for exact quantities ... always get your oysters fresh from a trusted source. Don’t overbake: Oysters cook quickly. Keep an eye on them to ensure they remain tender and juicy.

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

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

Spend a bit more on a good brand of oyster sauce – it will have more natural oyster flavour and less MSG.Keep refrigerated once opened.

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

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 ...

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 ...

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 ...

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.

About Oyster Lamb Recipe: Sliced lamb marinated with dry sherry, sugar and salt, cooked in a spicy oyster sauce and stock along with mushrooms, bokchoy and garlic. A delicious dish to serve at a ...