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02/24/2013
Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
09/09/2012
Oysters Rockefeller
Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved.
Issue #150
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
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
08/21/2012
Japanese-Style Linguine with Clams
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
Issue #132
09/08/2010
Crabmeat Sardou
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
Issue #132
04/05/2010
Lobster Macaroni and Cheese
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Issue #129
04/05/2010
Ginger Crab (Mkamba Wa Tangawizi)
Serve this dish with large pieces of the cracked crab right in the broth.
Issue #129
09/05/2012
Crabs and Spaghetti
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Issue #126
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
04/14/2008
Crab and Cabbage Salad (Goi Bap Cai Gà Cua)
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
07/13/2007
Clam Cakes
These fritters are the perfect side dish for chowder.
Issue #104
01/29/2010
Risotto with Butternut Squash, Leeks, and Clams
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...
Issue #77
11/19/2007
Oyster Stuffing
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
10/30/2007
Corn Bread Oyster Dressing
Local Maryland cooks add oysters to everything from savory pies and stews to this dressing-a holiday staple around the Bay.
Issue #30
06/28/2007
Crab–Potato Salad
There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic.
Issue #13
03/08/2007
Scalloped Oysters
This Southern specialty is best made with small oysters and plain saltines.
Issue #9
07/06/2010
Southern Blue Crab Cakes
These Southern crab cakes from Café Lynnylu are sweet, meaty, and delicious; the cider vinegar dipping sauce adds a pleasing punch. Continue...
Does Not Apply
Source: Cafe Lynnylu
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