The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Use an entre-deux-mers or other dry white wine for this dish.
A delicious and easy appetizer sure to please your holiday guests.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.