Oyster Stew
Valley Table Staff
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
Oysters
Open-Hearth Cooking
Peter G. Rose
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
Valley Table Staff
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
Valley Table Staff
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
Warm Cotuit Oysters with Chorizo Butter & Gouda Gratin
Valley Table Staff
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldman Serves 1 or 2 Ingredients 1 2-ounce chorizo sausage 1/2 pound butter (2 sticks), softened at room temperature 6
