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.

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

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.

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

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 ...

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

Why You’ll Love This Recipe If you love sweet and salty snacks, these Salted Caramel Oyster Cracker Bites will be your ...

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 ...

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.

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 ...