However you take yours—wild or farmed, raw or cooked, Gulf or East Coast—the hour of the pearl is now.
Recipe: Grilled Oysters
The secret to this dish, a chargrilled homage to Gulf oyster houses, is a knockout garlic-herb butter.
Easy Lowcountry Oyster Roast
Recipe: Easy Lowcountry Oyster Roast
This simple method translates the regional ceremony of roasting South Carolina cluster oysters on a large metal slab over an open fire to the backyard grill. Just cover them with wet burlap or a wet, clean towel with no detergent smell. To serve, place multiple oyster knives and gloves on a table and encourage folks to shuck their own. Plan on at least 1 dozen oysters per person, and grill them in batches. Be sure to scrub and rinse oysters well before roasting; discard any with broken shells.
Oyster Bacon Pot Pie
Recipe: Oyster-Bacon Pot Pie
On the fence about oysters? Consider this Chesapeake Bay-inspired number your gateway dish. This gussied-up riff features a golden puff pastry crown over a creamy, briny filling. You can also make this recipe in a lightly greased 11- × 7-inch baking dish. Seal puff pastry sheet over filling, brush with egg wash, and bake as directed.
Classic Oyster Stew
Recipe: Classic Oyster Stew
There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
Green Apple Mignonette
Recipe: Green Apple Mignonette
Pair this bright condiment, inspired by the new wave of fancy raw bars who make tart sauces with everything from cucumbers to rhubarb, with any fresh oyster on the half shell.
Sometimes the simplest kitchen solutions are the best, and here we celebrate the joys of prepared foods—canned seafood at least. This cornbread dressing is a twist on the Thanksgiving classic, adding unexpected ingredients to make it even more rich and delicious. Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters. We added three cans, as well as two cups of andouille sausage, and some Cajun seasoning. What results is Smoked Oyster-and-Andouille Dressing, a dish that could be a meal in itself. Serve it with lunch or dinner, or simply make it to save for breakfast the next day. Either way, this Thanksgiving dressing recipe will be delicious.
Broiled Oysters on the Half Shell
For an even easier version of Jim Gossen's oysters, omit the shells, double the recipe, and broil the oysters in a baking dish.