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04/14/2013
Brigtsen's Oysters LeRuth
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
Issue #155
04/09/2013
Casamento's Charbroiled Oysters
These Parmesan-topped charbroiled oysters can also be grilled.
Issue #155
03/20/2013
Oysters Rockefeller
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/19/2013
Brigtsen's Oysters Bienville
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Issue #155
03/02/2012
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Issue #145
02/18/2012
Cozze al Pomodoro (Stuffed Mussels)
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
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
07/18/2012
Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Issue #131
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
07/18/2008
Italian Stuffed Clams
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
11/06/2007
Gratinéed Oysters with Sauerkraut
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Issue #107
01/25/2008
Cockle Fritters with Aïoli
These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli.
Issue #93
10/28/2012
Garides Saganaki (Shrimp with Tomatoes and Feta)
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
Issue #85
10/05/2007
Broiled Stuffed Oysters
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
Issue #77
06/21/2007
Spider Crab with Zucchini and Artichokes
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Issue #38
06/21/2007
Gratinéed Large Gray Shrimp
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Issue #38
04/10/2007
Smithfield Ham and Crab Sauté
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Issue #37
03/20/2002
Stuffed Scallops Provençal-Style
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Issue #17
04/02/2002
Oysters in Champagne Sauce
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Issue #12
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