Collection: March 2022 cooking club: Intertidal

This month we survey the culinary potential of the sand beneath our feet. When the tide is out, dinner is served:

• Oysters Collarfella from Bress ’n’ Nyam  
  
  
• Oyster Spaghetti from Mosquito Supper Club
  
  
• Hangtown Egg Foo Young from Mister Jiu’s in Chinatown
  
  
• Grilled Oysters with Chipotle-Bourbon Butter from The Essential Oyster
  
  
• Clams with Dijon Broth from Getaway
  
  
• Clam Pizza from Grains for Every Season
  
  

Seaweed is underrepresented in this month’s picks but near and dear to my heart, so I look forward to making gyeran bap (“a lifesaving Korean pantry meal”) and drowning it in gim when Eric Kim’s book Korean American comes out on the 29th. Or perhaps sooner, depending on whether life needs saving over the next few weeks. Prediction: signs point to yes.

Thanks for reading, thanks for cooking!
Adrienne