Cook's notes: Raw fish loses its texture (and appeal) when it gets too warm. It's crucial to keep fish cool from hook to pan. To keep fish from curling up while cooking, place a frypan on top of it ...

Both fresh and pickled ginger add distinct flavor to this mignonette. Look for the thinly sliced ginger (often pink, sometimes a natural buff color) commonly served with sushi. It may be sold with ...

Oyster recipes from celebrated chefs and F&W recipe developers showcase the many ways you can enjoy the briny bivalves — ...

My favorite oyster accompaniment is mignonette sauce, which really isn't a sauce at all but more of a dressing. It's delicious. In fact, I sometimes think that, for me, eating oysters is just a method ...

Instructions: In a small bowl, whisk together rice wine vinegar and sugar. Add shallots, ginger, cucumber and black pepper and gently stir to combine. Cover and refrigerate for 1 hour before serving.

A special part of our 2016 Down East Food Cruise was the unique opportunity for guests (and us) to chat with aquaculture expert Adam Campbell of North Haven Oyster Co. and to sample some (many) of ...

YORK, Pa. — There is no shortage of luxury in Olivia's latest dish. They demonstrate how to prepare a dozen oysters three different ways: baked Mediterranean style, stuffed with colossal crab imperial ...

If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture. Bring vinegar, sugar, and 1 cup water to a boil in a small ...