Totten Virginicas, Stellar Bay Kusshis, and Shigoku oysters are my top three oysters. Shigokus are Pacific oysters raised in floating bags that rise and fall with the tide, creating a small, firm “tumbled” oyster in a scoop-shaped shell. They have an amazingly clean taste that hovers somewhere between saltwater and cucumber. Because their taste is so pure, I keep my garnishes straightforward. The Meyer Lemon Ice is a sweet, frozen version of a lemon squeeze, and the pickled beets are my idea of a mignonette. You can choose to prepare only one, but the array of all three, with oysters glistening on a bed of cracked ice, is one of the nicest ways I know to start an evening...or an afternoon. You’ll need crushed ice for serving the oysters. If you don’t have a refrigerator that dispenses it, you can crush it in a food processor or blender. In the restaurants, we grind the ice ahead of time and put it in a colander over a bowl so some of the water drains out. Another trick is to line the bowl with paper towels to soak up any melting water while the oysters are being served.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.