This is New York’s definitive guide to the raw bar scene—equal parts salt, steel and style. From legacy counters to ...

All you really need for a simple mignonette is red wine vinegar, some diced shallots, and black pepper. Whether you opt for a ...

If you're a home cook, chances are you've used vinegar in some capacity. Here's a list of several vinegars you should ...

GREENVILLE — With thumping beats, a sharp interior and fresh seafood, ABYSS is now open in the former location of Reid's Fine Foods at ONE City Plaza. The 5,000-square-foot restaurant feels ...

The Southside Peach Pound Cake is a three-layer affair with vanilla ice cream and homemade butterscotch sauce. The Key Lime Pie strikes the perfect balance between sweet and tart, with a graham ...

For visitors to Southern California, Quality Seafood offers something increasingly rare – an authentic local experience that hasn’t been polished and packaged for tourist consumption. This is the real ...

There’s a whole world of vinegar out there. Here are the essential varieties for pickles, pan sauces, and more. As Samin Nosrat explained in her seminal 2017 cookbook Salt, Fat, Acid, Heat, acid ...

Well-balanced and light in color, white wine vinegar is a good choice for marinating poultry, says Vargas. “A white wine vinegar is nice for, say, chicken breasts, where another vinegar may lend ...

Sherry vinegar If rice wine vinegar tends to be mildly acidic, sherry vinegar, made from fortified wine, is on the other end of the spectrum — it contains about 6% to 8% acid.

Apple cider vinegar Apple cider vinegar is made traditionally from hard cider, and offers an acidity from 5% to 6%. Its fruity, apple-forward taste is well suited for salad dressings, quick pickles, ...

"Bigger oysters are brinier, meatier, and built for the grill," Owens said. "Smaller oysters are delicate and silky, perfect with just a squeeze of lemon." If it's your first time with oysters, Owens ...

When it comes to raw oysters, Owens prefers to keep the toppings minimal. "A splash of lemon, a classic mignonette, or maybe a fermented hot sauce," he said. However, don't be afraid to pack a punch ...