A food writer is putting together a book about life among the bi-valves.
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They're sustainable, delicious, and, as far as we know, impervious to pain.
A mollusk throwdown at the Sansom Street seafoodery
Chef Laurence Edelman of Mermaid Oyster Bar demonstrates two ways to open an oyster.
Michael Osinski's oysters are served at Le Bernardin and Gramercy Tavern.
The Grand Central Oyster Frenzy is on Saturday, and all ‘professional shuckers’ are invited to enter a competition to win $1,000.