These escargot-style oysters are served in a toasted bread bowl with a garlicky, butter sauce that's brightened with freshly choped parsley and a splash of lemon juice. The oysters are sweet and succulent, similar to a mussel but much more tender when lightly sautéed and then baked.
While I made these in medium-sized sourdough boules, you can always make them in individual rolls to serve this as an appetizer.
Click here to see 7 Outstanding Oyster Recipes.
Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.
There is nothing fancy about lobster rolls; they were invented on the side of the road. I think my secret is steaming the lobster in a salty bath and never tossing out the lobster liquids that are in the shells. Save every last drop. That liquid is like lobster extract . . . or lobster flavor on steroids. Trust Dr. Klaw on this one.
Click here to read how to Make the Ultimate Lobster Roll
Red Lobster's biscuit was once touted as the most searched-for clone on the Web, and then a recipe wound up on Bisquick boxes. Here’s my take on how to get a batch of the satisfying confection as if you’d ordered an entrée.
Click here to see How to Make Fast Food at Home.