Oyster

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.

Delicious when served hot, this pasta dish is made for the culinarily creative—feel free to use your favorite mushrooms for a recipe all your own.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. I was taught to grill oysters on one of my trips to the Pacific Northwest. This is one of those dishes where organization is imperative. Because the oysters cook for only a few minutes, you've got to have the garnishes ready before you put the shells on the grill. The mango pico de gallo and the red chile horseradish are hot and sweet on your tongue. If you think that the red chile horseradish looks too spicy, don't worry, for the sweet mango provides just the right cooling sensation. The oysters actually "pop" when they are cooked and make for a great presentation.

There are many ways to stuff these iconic New Orleans sandwiches, but doing it with fried oysters is arguably the best. This preparation highlights the bivalves at their zenith, with all their briny juiciness retained inside a supercrisp cornmeal shell. The key to a really great sandwich is a smear of mayo, just a little lettuce, and loads of these delicious fried oysters.

Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.

In this elegant introduction to dinner, oysters are paired with Champagne grapes, whose sweet juice balances the sharpness of the vinegar in the mignonnette.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter.

Inspired by Mostly Martha The Martha in this 2001 German film is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly charming Italian male chef.

This recipe can be prepared in 45 minutes or less.

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.

Oyster stuffing is more traditionally associated with the New England states, but this one teams the shellfish (also common to Pacific waters) with a classic ingredient from Northern California—sourdough bread. It's an outstanding rendition of an old-fashioned stuffing.

If you can, buy fresh shrimp with shells and heads still intact. If the heads have been removed, don't worry. Peel the shrimp and use the shells to make shrimp stock. Put the shells (and heads) in a small stockpot. Add 6 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour. Remove from the heat, strain through a fine sieve, and set aside. If you don't have shrimp stock, water can be substituted.

Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Oysters are a great way to start any meal, but buttered on toast they are ideal winter comfort food.

This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.

It's very important to use small oysters — such as Kumamoto or Prince Edward Island — in this soup. The oysters themselves (not the shell) should be no more than 1 to 1 1/2 inches in diameter. When we tested the recipe with larger ones, the flavor was much too briny.