YumSugarSource: Bringing Home Bivalves: How to Select Oysters, Mussels, and More

If you think oyster, mussel, clam, and scallop cookery seem best left to the experts, then think again. In reality, much of the onus of prep work comes down to choosing exceptionally fresh shellfish - after that, the effort to reward ratio is high. With that in mind, we've rounded up crucial guidelines for shopping for shellfish, starting with one of our favorite categories of mollusks, the humble bivalve. Generally speaking, bivalves should be purchased alive, since these creatures decompose exceptionally quickly once dead, even when properly stored on ice and refrigerated. Most of the qualities listed below indicate whether or not the animal inside the shell is still living.

Things to Bear in Mind When Buying Clams, Oysters, or Mussels

• In their raw state, these bivalves should feel heavy for their size.
• Like all seafood, these should smell of the ocean - briny and sweet, like seaweed - and not

Source: Briny Business: How to Select Shrimp

Shrimp's briny-sweet flavor, satisfyingly snappy texture, and ease of preparation (few foods cook up faster) make it a perennial favorite. Whether the crustacean's final destination is an easy appetizer or expedited étouffée, keep these crucial guidelines in mind the next time you hit the seafood counter.

• Avoid purchasing shrimp from Southeast Asia, as the regulations on shrimp farming and harvesting are far less stringent than American standards. Look for sustainably farmed US shrimp or those that are wild caught using traps in Canada or the US. For an in-depth look at the sustainability of different shrimp options, consult the Monterey Bay Aquarium's Seafood Watch guide.
• Like all seafood, shrimp should smell of the ocean - briny and sweet, like seaweed - and not off-putting or "fishy" in any way. Particularly avoid any that smell of ammonia.
• Eschew labels such as "jumbo" and "large," as these are often inconsistent. Instead,

Source: 8 Things That'll Surprise You About Paula Deen

In January, Southern cooking queen Paula Deen - who's known for recipes like deep-fried butter and burgers with doughnuts as buns - revealed that she'd been living with type 2 diabetes for years. Public outrage ensued. Since then, she's stayed busy trying to help confused fans reconcile her famous lowcountry cooking with a healthier way of living.

She addressed this at a recent New York City Wine & Food Festival event, a TimesTalk hosted by The New York Times and moderated by Kim Severson. During the forthright (and at times bizarre) conversation, I was surprised to learn a number of surprising facts about Paula.

• She was in denial about having diabetes. Paula, who sees her doctor twice a year, went to three checkups before admitting that she really had diabetes. "When she told me I was diabetic, I thought . . . baloney. It was that half a cake I had yesterday. Nobody in my family has diabetes, and they all eat the same way.

Source: Trendspotting: Bone Marrow

Roasted bone marrow, the affordable luxury food item, has been experiencing a surge at restaurants. Normally, I can't resist the cheese plate on a dinner menu, but recently, I'm forgoing the brie for gelatinous, roasted bone marrow, slathered generously atop crusty bread. One of the most famous preparations of roasted bone marrow is at St. John restaurant in London, where the medallions are topped with parsley, capers, and lemon juice to cut through the fatty richness. Anthony Bourdain claimed it used to be his "death row meal."

However, chefs are breaking away from the traditional pairings and serving bone marrow with unique, unusual accompaniments. Recently at Saxon + Parole in NYC, the bone marrow was glazed in miso and served with an olive marmalade, lightening the dish with its briny and citrusy flavors. Wolfgang Puck's Cut restaurant in Las Vegas serves a bone marrow flan with mushroom marmalade and a parsley salad. In San Francisco, Marlowe

By Food & Wine

F&W's Grace Parisi nestles salmon fillets in crunchy hunks of ciabatta bread tossed with tomatoes, capers and superthin slices of lemon, then bakes the dish until the salmon is just cooked. Delicious Salmon Recipes

© Kana Okada Pan-Roasted Salmon-and-Bread Salad INGREDIENTS
Eight 1-inch-thick slices of ciabatta (from a 12-ounce loaf), cut into large chunks
5 tablespoons extra-virgin olive oil
2 pints grape tomatoes, halved
2 large garlic cloves, minced
2 tablespoons salted capers, rinsed and coarsely chopped
1 lemon, halved lengthwise and very thinly sliced
1/4 cup chopped flat-leaf parsley
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground pepper
2 pounds center-cut skinless salmon fillet, cut into 2-inch chunks

DIRECTIONS
1. Preheat the oven to 450°. In a large roasting pan, toss the ciabatta chunks with 2 tablespoons of the olive oil. Roast for about 5 minutes, until the bread is lightly toasted.
2. In a large bowl, toss the tomato halves with the garlic,

By Food & Wine

Instead of making a traditional American barbecue sauce, F&W's Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisin sauce, rice vinegar and ginger. Great Chicken Drumstick Recipes

© Con Poulos Chicken Drumsticks with Asian Barbecue Sauce
INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon Chinese five-spice powder
16 chicken drumsticks (3 pounds)
Salt and freshly ground pepper
3/4 cup hoisin sauce
1/4 cup sweet Asian chile sauce or hot pepper jelly
1/4 cup unseasoned rice vinegar
1/4 cup chicken stock or broth
2 tablespoons minced fresh ginger
2 large garlic cloves
1 teaspoon toasted sesame oil
1 cup toasted sesame seeds


DIRECTIONS
1. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked.
2. Meanwhile, in a blender,

Now that bikini season is officially over, it's time to treat yourself to some much-needed bacon. Sure you can just have the standard strip with breakfast…or you can go all out with your tastebuds and try these decadent and truly amazing recipes. From jam to salty-sweet concoctions, edible bowls, and more, your mouth will thank me (your jeans…well, they'll get over it)… - By Macki West

MORE ON BABBLE

41 copycat recipes from your fave fast food joints

The 13 craziest soda flavors of all time

11 ways to cook with pumpkins

Recipes by Terri Tsang-Barrett, Bon Appétit

Burgers and meatballs are just the beginning. Here are some ideas for cooking this versatile supermarket staple.

More from Bon Appétit:

10 Snacks You Thought Were Healthy But Really Aren't

Bon Appétit's Guide to the Ultimate Burger

Junk Food Makeover: Tater Tots

25 Ways to Use Sriracha