Oyster mushrooms can transform a simple stir-fry into a gourmet delight. They act like little sponges, soaking up sauces and ...

Preheat oven to 375F. Scrub and clean oysters and rinse them under cold, running water. To open oysters, comfortably hold an oyster, cup-side down, in one hand, preferably wrapped in a towel ...

Rich and earthy, this buttered maitake mushroom pasta brings out the savory taste of sautéed mushrooms with a velvety, ...

Spend a bit more on a good brand of oyster sauce – it will have more natural oyster flavour and less MSG.Keep refrigerated once opened.

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

I think of porridge as a cold weather breakfast food, served in a bowl with a spoon, hot enough to melt a pat of salted ...

Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook. In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet ...

I don't think there's a better first course than a platter of icy cold, freshly shucked oysters. I remember when I was growing up in Massachusetts, the only oysters available were big fat ones called ...

Unlike heartier mushroom varieties, oyster mushrooms are flat, tender and quick to cook up. They are a great ingredient option when you need a fast stir-fry, salad, soup and more. Chef Richard ...

With oysters, the bivalves are still raw – the quick browning of the mayonnaise isn’t enough to cook them. When I make this dish with scallops, though, I prefer to sear them before topping ...

Few restaurants in the country take sustainability as seriously as this Shaw dining room, where wine bottles are recycled ...