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Oyster Stew

Peter G. Rose For a seasonal oyster stew recipe I turned to the handwritten cookbook of Maria Sanders Van Rensselaer (1749–1830). The daughter of Elizabeth Schuyler and Robert Sanders (mayor of

Open-Hearth Cooking

LIGHTING A FIRE adds a festive touch to any occasion, and cooking on that same fire adds to a general sense of relaxation, fun and well-being. The delicious aromas of

Peconic Bay Scallops With Grapefruit & Yam

Eric Gabrynowicz, Restaurant North Serves 2 Ingredients 1 medium yam, peeled and quartered 1 grapefruit, juiced salt and aleppo pepper, to taste 4 to 6 Peconic Bay scallops 1 tablespoon

Pan-fried Oysters with Champagne Butter

Greg McDowell, Ruby’s Oyster Bar & Bistro / Photos by Simon Feldman 1 serving Ingredients 5 fresh oysters 1 egg, beaten 2 tablespoons all-purpose flour salt and pepper to taste