Celebrate our 30th anniversary with a dozen (or two) oysters. The traditional gift for this anniversary is the pearl, so what better way to mark the occasion than with the briny bivalves that make them? Below, a few of our favorite ways to eat ’em: roasted, raw, and fried to crisp perfection. Just don’t forget the Champagne!
James Beard’s version of this iconic dish calls for fennel, herbs, buttery bread crumbs, and Pernod.
Oysters with Champagne Mignonette and Ruby Red Grapefruit
Pink peppercorns add a fruity note to this zesty mignonette.
Cornmeal-Crusted Oysters with Sriracha Rémoulade
These crispy oysters are coated in nutty cornmeal and served with a spicy Sriracha-spiked rémoulade.
This year marks the 30th Anniversary of the James Beard Foundation. See how we're celebrating.