In a city known for its seafood, Chef Norton is changing the game with her innovative approach to oysters while honoring ...

Oyster sauce and hoisin sauce are definitely similar, but there are a few crucial differences that make them distinct - and not interchangeable.

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 ...

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.

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.

I prefer it with oysters. The recipe uses Gogi or Kogi powder - Thai brands of tempura flour that are different from Japanese tempura flour. Buy the plain, unflavoured Gogi/Kogi powder.

12 fresh oysters, shucked and on the half shell, reserving as much liquid as possible 1 tablespoon chopped fresh flat-leaf parsley Lemon wedges, for serving ...

With oysters, the bivalves are still raw – the ... a delicious mayonnaise from Japan, and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional process ...

The best companion to a Martini (besides another one ordered and on the way) is a salty, flavorful oyster like Sand Dune oysters from Prince Edward Island, which have an almost vegetal salinity ...