Shucked Oysters

Oysters' tender chewiness, briny liquor, and exotic reputation transform any dish into a delicacy. When you think oysters, you usually think half shells, but oysters are as versatile as clams or mussels. Toss them in a stew, bisque, or chowder. Deep-fry them and serve hot with tartar sauce. Put them in your poultry stuffing or pasta sauce.