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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
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
10/26/2007
Oysters Rockefeller
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.
Issue #63
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