Mouthing Off

By the Editors of Food & Wine Magazine

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Do-Gooders

Writer Francis Lam explores the Chesapeake with the cousins behind Rappahannock Oyster Co.

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Expert Guide

We asked three chefs for the essential oysters that everyone should know. It’s a great cheat sheet to keep on hand for the next time you’re surrounded by oysters at a party—or simply ordering off a menu.

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Make This Now

Here, five excellent ways to serve oysters for brunch.

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At-Home Sommelier

Anyone who knows anything about pairing wine with food certainly holds this as a universal truth: you don’t drink red wine with oysters. Until now.

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Expert Guide

Even though oysters are good to eat year-round—not just in months ending in “r”—today is the traditional start of oyster season. Here, the best ways to celebrate our favorite mollusk of all time.

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Instanom

Here, some highlights of what F&W editors have been cooking and eating over the past week.

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Chefpocalypse

Chef Daniel Humm of New York’s Eleven Madison Park would pack light in the event of a disaster. All he needs are oysters, a shucking knife and lemons.

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