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12/15/2012
Devils on Horseback
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
10/15/2012
Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Issue #151
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
02/10/2012
Mare e Monte (Scallops and Truffles with Beef Marrow)
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
Issue #145
11/09/2011
Grilled Spot Prawns with Finger Lime and Basil
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
10/18/2011
Seared Scallops With Finger Lime Beurre Blanc
This recipe comes from David Bazir-gan of The Fifth Floor restaurant in San Francisco.
Issue #142
08/12/2011
Crispy Calamari with Pesto Mayonnaise
Chef Jim Leiken of DBGB in New York City serves pesto-spiked mayonnaise as a dipping sauce for a salad of fried calamari, cauliflower, and chickpeas.
Issue #140
12/17/2010
Fried Oysters with Spicy Rémoulade
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, uses the bottom oyster shells as serving platters for these crispy fried oysters with piquant sauce.
Issue #135
12/17/2010
Highlands Oyster Mignonette
Oysters raised in less-briny waters lack adequate salinity; chef Frank Stitt recommends serving them with a ramekin of this tart sauce made fizzy with the addition of prosecco.
Issue #135
12/17/2010
Baked Oysters with Bacon and Spinach
Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama, shared this recipe for a lighter twist on classic oysters Rockefeller.
Issue #135
05/28/2010
Crab-Stuffed Jalapeños
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. Continue...
Issue #121
12/24/2009
Oysters Gilhooley
This recipe hails from Gilhooley’s in San Leon, Texas. If you have oysters on hand for holiday appetizers, try grilling or broiling them with garlic, parmesan, and Tabasco. Continue...
Issue #121
01/05/2009
Rolled Oysters
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
Issue #117
07/13/2008
New Orleans Barbecue Shrimp
The best part of this dish is the sauce and bread; the shrimp come second.
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07/13/2007
Stuffies
This is a favorite New England preparation for stuffed quahog clams.
Issue #104
03/01/2007
Shrimp Cocktail
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
Issue #100
11/16/2007
Crab Rangoon
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
Issue #80
10/20/2005
Clams Casino
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Issue #69
03/19/2007
Steamed Stone Crab Claws with Melted Butter
Though most often served chilled, stone crab claws are still quite tasty when steamed.
Issue #57
03/19/2007
Baby Spinach and Stone Crab Salad
Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat.
Issue #57
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