This recipe, a marriage of a recipe I learned while an apprentice to Nathalie Dupree and Meme’s version of traditional oyster dressing, is an excellent side dish for a Thanksgiving feast. The myth about buying oysters only in the months with an R is not quite true, but not completely false either. However, it is best to buy oysters during the fall and winter when they are at their prime. Oysters spawn during the summer months and become soft, milky, and bland rather than firm and sweet. It is true that in the South when the water becomes too warm, the oysters are inferior. I only buy oysters to shuck if I am serving them on the half shell. You can generally find pints of shucked oysters in better grocery stores and seafood markets.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.