Oysters Rockefeller

For better and brighter oysters Rockefeller, lose the spinach and cream, and prepare the topping in stages.

Grilled Oysters

I am an East Coast oyster fiend, but I can't abide West Coast oysters served raw. So, when a buddy of mine recently gave me a whole case of gorgeous Kusshi oysters from British Columbia for helping him out with an oyster-shucking job, I immediately knew there was only one way I was going to be enjoying these deep-cupped beauties: on the grill.

XO Elotes (Grilled Mexican Street Corn With XO Sauce)

This recipe riffs on rich and creamy grilled Mexican street corn with the addition of savory, meaty XO sauce.

Hangtown Fry Recipe | Sunday Brunch

Any oyster lover's search to eat more oysters in the morning will inevitably lead them to the Hangtown Fry. Traditionally this dish is more of a scramble than an omelet, but when I'm cooking an oyster in the morning already, it seems silly to not toss it in some cornmeal and then gently fry it in bacon fat.

Oysters Florentine

Oysters, cream and spinach make up this simple but exciting brunch dish.

Oyster Po' Boys

Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.

Scallop Aguachile With Jalapeño, Cucumber, and Avocado

If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).

Rabo Encendido

Tender bites of oxtail and a thick, rich, warmly spiced sauce.

Irish Stout Granita With Raw Oysters

A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster--even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.

Last of the Oaxacans

This simple variation on the classic Last Word swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink.