A raw oyster on the half shell is already a delectable bite, but why not gild the lily? This is the oyster topping you need ...

If you're like a lot of people, you think of a traditional mignonette, which is why this is the first topping suggestion we ...

Doing what they do best, the Hog Island team shared two recipes for oysters: one raw with “hogwash” (a mignonette of rice vinegar, cilantro, jalepeño and lime) and another grilled and slathered in ...

Following is the transcript of the video. David Anderson: "Wanna know a secret? This oyster I'm about to eat could still be alive! So, why do we do this?" Most people think it's a food safety issue.

Aficionados insist that they’re best eaten raw, perhaps with freshly ... and they make excellent canapés. Oysters can be battered into tempura, simmered into a sauce to serve with robust ...

Place the finely chopped shallots and champagne in a pan on a medium heat. Simmer until the liquid has reduced to about a ...

Return to a very low heat and add the butter bit by bit as for Hollandaise sauce. When all the butter has melted, fold in the whipped cream. Scrub the oysters well. Just before serving ...

Whether you like them raw on the half shell or baked in a dip, here are some restaurants where you can find the best oysters ...