Oyster

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Because they were so abundant, oysters were used as a filler and for flavor in a variety of Colonial New England dishes. They are still the star of traditional stuffings in the region.

What northerners call stuffing, southerners call dressing. Oysters and eggplant are a classic Louisiana combination, and the bite of cayenne adds to the authenticity. Active time: 1 hr Start to finish: 2 1/2 hr

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.