If done right, shucking an oyster can look suave, sexy even. With a petite knife and twist of the wrist, the cemented-shut bivalve springs open. If done wrong, you risk splintering bits of shell into ...
A native New Yorker of Mexican heritage, Diana Perez has spent the last 17 years working across the culinary media landscape. A graduate of Syracuse University (cum laude), Diana first worked in ...
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