Rich and earthy, this buttered maitake mushroom pasta brings out the savory taste of sautéed mushrooms with a velvety, ...

If you're tired of shucking oysters by hand, you should try this one simple hack to pop open all your oyster shells at once. You don't even need a knife.

Either have the oysters shucked at the fish market or shuck ... Add about 2 teaspoons minced or grated fresh gingerroot. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

Any oysters that stay open are dead and should be thrown away. Aficionados insist that they’re best eaten raw, perhaps with freshly ground black pepper and a squeeze of lemon juice or drop of ...

The recipe includes instructions for shucking the oysters, but you can ask your fishmonger to do it for you if you'd prefer to skip that step, halving the prep time and making an already-easy dish ...

An un-enamelled cast-iron skillet is the best pan for getting the desired ... I prefer it with oysters. The recipe uses Gogi or Kogi powder - Thai brands of tempura flour that are different ...

Marrow bone and the oysters are both optional in this pie ... Pippa made a buttery suet pastry in her pie, but in this simplified recipe we use ready-made puff pastry.

Makes enough for a few dozen oysters. Best made at least a day in advance, to let the flavour meld. Chop the shallot as finely as you can. Put in a small mixing bowl. Add the vinegars and a little ...

At Vea, which has one Michelin star and is on the Asia's 50 Best Restaurants list ... prepare the oysters and the frying batter. The recipe makes 20 pancakes - enough for 10, serving two per ...