From the category archives:

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The At-Home Shucking Tutorial

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Part Three: Getting Good At It

by Kathryn Sharaput
20.04.2011

Early into my interview, I asked Bil if there was any advantage to eating oysters in a restaurant, to which he responded (I paraphrase): No. Astonishingly, he encourages customers to try shucking at home.

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From Beau Soleil to Fanny Bay

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Part Two: An Oyster Fest

by Kathryn Sharaput
19.04.2011

Armed with Bil’s list of recommendations, I walked into La Mer feeling curious and confident. Immediately upon entering, I encountered a glass case full of oysters. It was guarded by a man who looked about as eager to assist me as he would a sticky-fingered toddler (my inexperience was palpable).

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Chuck the Pearls – Just Shuck My Oysters!

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Part One of Three: The Basics

by Kathryn Sharaput
19.04.2011

As M.F.K. Fisher once observed: “Pearls are not good to eat.” Oysters, however, are. And, while some still consider them an extravagance, as luxuries go, they’re a pretty accessible one (and preferable, no?). With 6-12 as the average serving, they may be indulged in at home for little more than the standard take out item, [...]

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The Ultimate Hangover Breakfast

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New Year’s Day Special

by Kathryn Sharaput
01.01.2011

This time of year, food columns abound with recipes for the well-intentioned, which has somehow always struck me as ill-timed. Generally speaking, the holidays are a time for excess, with New Year’s Eve as the grand finale. When it comes to annual resolutions, regarding food, or other matters, I tend not to delude myself: the [...]

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Fare is Fowl

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Turkey Layer Cake Recipe

by Kathryn Sharaput
22.12.2010

Turkey Layer Cake? As a holiday traditionalist (and a categorical eater), my first reaction was horror. Sitting serenely upon its porcelain pedestal were all the elements of a classic Christmas dinner (stuffing, cranberry sauce, turkey, and two sorts of mashed potatoes) artfully stacked into seven cylindrical tiers, and adorned with a crown of toasted mini [...]

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