Sautéed Oysters—For Those Who Don’t Like Oysters Raw.

Name: Sautéed Oysters—For Those Who Don’t Like Oysters Raw.
Yield: serves 2
Ingredients: 2 tablespoons chopped shallot; 2 tablespoons butter; 1 pint shucked oysters, drained; 1 teaspoon Worcestershire sauce; Salt to taste; Juice of 1/2 lemon

January 24, 2012

Cooks' Note

If you use smaller, Gulf of Mexico oysters, you can serve them in a chafing dish as an hors d’oeuvre. As an entrée, the oysters are particularly good with a green salad or vegetable, such as green beans, peas, or asparagus.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.