The belief in people coming together and being moved by a shared experience is central to what we love about the theatre; it occurred to us that joining in the preparation and enjoyment of a meal touches on the same emotional impulses – to reach, to connect, to inspire. NYTW is collecting recipes that we may list on our website, and we’re dreaming about what this collection could become – is it an online recipe community? A published cookbook?

If you’re interested, you can submit your very own recipe here for a chance to be featured!

FEATURED RECIPES

Breakfast & Brunch

MATZO BREI - Miles G. Jackson, actor (Endlings)

 

MATZO BREI - Miles G. Jackson (Endlings)

"This was made every Passover, the morning after the first seder, by my great-aunt Esther. When I make it for myself now, the smells and tastes bring back the departed and connect me to a long line of people who made due with what they had."
Prep Time 5 mins
Cook Time 5 mins
Course Breakfast & Brunch
Cuisine Ashkenazi Jewish
Servings 1

Equipment

  • Stove

Ingredients
  

  • 1 Egg
  • 1 Matzo sheet
  • A Splash Boiling Water
  • Oil or Butter
  • Salt
  • Honey

Instructions
 

  • Break up a sheet of matzo into a bowl
  • Pour just enough boiling water over the matzo pieces to soften it, lightly press matzo down with a fork (there should not be much excess water)
  • In a separate bowl, beat the egg
  • Once matzo is softened, pour in the beaten egg with the matzo and mix
  • Heat a pan with oil or butter, and pour in the mixture
  • Fry until golden brown (flipping is optional, but note that matzo brei rarely will look as good as it tastes)
  • Sprinkle with salt and drizzle with honey

Notes

There are many strong opinions among Ashkenazi Jews about whether this dish should be sweet or savory, so there are many variations. This is the version I grew up with, which embraces the sweet and the savory, and is therefore the correct way to make this.
Keyword Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo

Main Course

ARROZ Y HABICHUELAS CON PICADILLO - Gian Perez, actor (Sing Street)

 

ARROZ Y HABICHUELAS CON PICADILLO - Gian Perez, actor (Sing Street)

"This meal is my personal favorite dish. It's quick and easy, so we made it a lot at home. It's also one of the only Puerto Rican meals I could cook while I was going to school in Michigan!"
Prep Time 5 mins
Cook Time 25 mins
Cuisine Puerto Rican
Servings 3 people

Equipment

  • Stove
  • 2 Pots
  • 1 Pan

Ingredients
  

White Rice

  • 1 cup White Rice (medium-grain)
  • 1.5 cups Water
  • 2 tbsp Olive Oil
  • Salt, to taste

Beans

  • 1 can Beans (preference for Pink Beans but any will do)
  • 2 tbsp Sofrito
  • 2 pinches Salt
  • Half Potato (cubed)
  • 1 tbsp Tomato Sauce
  • 5 or 6 Green Olives

Picadillo

  • 1/2 lb Ground Beef
  • 1 tsp Adobo Seasoning
  • 2 pinches Salt
  • 1 tbsp Sofrito
  • A pinch Oregano
  • 1 tbsp Tomato Sauce
  • Lemon Juice, to taste

Instructions
 

White Rice

  • Put 1 cup of rice and 1 1/2 cups of water into a pot. Add the salt and olive oil, and stir gently. Bring to boil, uncovered.
  • When the water has evaporated enough that you can pretty much see the rice, turn the heat down to 2 and cover.
  • Let cook for about 15 minutes or until soft and tender.

Beans

  • Empty the can of beans into a small pot. Fill the empty can halfway with water, and pour the water into the pot. Add the sofrito, salt, pepper, olive oil, tomato sauce, olives, and potatoes. Stir gently, bring to a soft boil, and then lower to a simmer.
  • Let cook for about 10 minutes, or until beans are soft.

Picadillo

  • Cut the half potato into cubes.
  • Put the ground beef in a pan. Season with the Adobo, salt, sofrito, oregano, tomato sauce, and lemon juice, while stirring. Add the potatoes!
  • Cook until browned! Be careful not to dry it out. It should only take about 7-8 minutes.

Once everything is cooked, put them in a bowl! I like to mix all the ingredients to get a good bite every bite.

    Notes

    If you wanna get crazy with it... hear me out... add some slices of banana into your bowl. An old family secret. Really fire.
    Keyword Dairy-free
    MAKAWONI - The Lazours, musicians

     

    MAKAWONI - The Lazours

    "This is a Haitian macaroni au gratin recipe that we learned from our mom who learned it from her mom, Mona. We always took too big of a slice whenever it was part of the spread at family gatherings. It's so simple, so delicious."
    Prep Time 20 mins
    Cook Time 30 mins
    Cuisine Haitian
    Servings 6 people

    Equipment

    • Oven (350 degrees and broiler)

    Ingredients
      

    • 1 box Macaroni or Ziti
    • 2 cans Evaporated milk (or, to lighten, 1 can evaporated milk and 1 'can' regular milk)
    • 2 cans Cream of Mushroom Soup
    • 1/2 stick Butter
    • 1 tsp Salt
    • 1 tsp Black Pepper
    • Grated Parmesan or Gouda Cheese, to taste

    Instructions
     

    • Cook whole box of macaroni al dente.
    • Drain and set aside in a bowl.
    • Heat butter, evaporated milk, cream of mushroom soup, salt and pepper in a saucepan until smooth and even.
    • Then, pour over cooked macaroni and stir until all pasta is evenly coated.
    • Pour mixture into a skillet or baking dish and top with a good amount of grated parmesan or gouda cheese.
    • Cook in the over for 30 minutes at 350 degrees.
    • Then, using the broiler, cook for an extra two minutes to brown the top.
    • Let stand for 5 minutes. Then, enjoy!
    Keyword Vegetarian
    TAKEOUT SPICY PEANUT NOODLES - Yang-Yang Chen, NYTW Producing Associate

     

    TAKEOUT SPICY PEANUT NOODLES - Yang-Yang Chen, NYTW Producing Associate

    "A staple in my house! Great for potlucks and take-to-work lunches. Keeps in fridge (and gets tastier!) for up to 4 days."
    Prep Time 20 mins
    Cook Time 15 mins
    Course Main Course
    Cuisine Chinese

    Equipment

    • Blender or Food Processor

    Ingredients
      

    • 1 lb Rice Noodles (or spaghetti, linguini, bucatini)
    • 1/3 cup Carrot (cut in thin matchsticks)

    Sauce

    • 2/3 cup Peanut Butter (non-natural is best)
    • 1/4 cup Soy Sauce
    • 1/4 cup Vinegar (white wine or rice vinegar is best)
    • 1/4 cup Peanut or Grapeseed Oil
    • 1/4 cup No-Skin Peanuts, chopped
    • 3 tbsp Dark Brown Sugar, packed
    • 3 tbsp Sesame Seeds, toasted
    • 4 tsp Chili Garlic Sauce
    • 2 tsp Sesame Oil
    • 3 Garlic Cloves
    • 2 in Piece of Ginger, peeled

    Garnish

    • Scallions

    Instructions
     

    • In a large pot, boil water and cook noodles according to box directions. When cooked, drain well and allow to cool in non-metal bowl, stirring every so often.
      If using rice noodles, rinse a bit with cold water. 
    • Meanwhile, combine all other ingredients - except carrots - with 3/4 cup of tap water in a blender and blend to smooth. Taste and adjust as desired (see note). 
    • Pour sauce over cooled noodles - it will look way too runny and saucy for the volume of noodles but rest assured it'll absorb! Gently mix in carrots. 
    • Cover and keep in fridge for at least an hour, stirring and tasting every so often. When serving, shower each serving with chopped scallions, peanuts & sesame seeds.

    Notes

    "Taste sauce in blender and adjust as desired: For more heat, add some red chili flake or squirt of sriracha; for more savory, add bit more soy and couple grinds of sea salt; for more brightness, add touch of vinegar."
    Keyword Dairy-free, Gluten-free, Vegan

    Sweets

    BUTTER MOCHI - Emily Kuroda, actor (Endlings)

     

    BUTTER MOCHI - Emily Kuroda (Endlings)

    "A recipe from Hawaii that is now a staple at every gathering. It's gooey, buttery and the perfect comfort food!"
    Prep Time 10 mins
    Cook Time 1 hr
    Course Sweets
    Cuisine Hawaiian
    Servings 8 people (can serve up to 10)

    Equipment

    • Oven (preheated to 350° F)
    • Greased pan (9x13 was used in photo)

    Ingredients
      

    • 1 block Melted Butter
    • 3.5 cups Mochiko
    • 1 can Evaporated Milk (plus water to equal 2 cups)
    • 1 tsp Vanilla
    • 2 tsp Baking Powder
    • 2.5 cups Sugar
    • 4 Eggs
    • 12 oz Coconut Milk

    Instructions
     

    • Melt butter, then cool.
    • Mix all ingredients, except coconut milk and butter. Blend well. (Mix dry and wet ingredients a little at a time).
    • Add coconut milk and butter.
    • Top with sesame seeds.
    • Bake in greased pan (preferably 9x13 inch) at 350 degrees for one hour.

    Notes

    So simple, so yummy!
    MALLEABLE SHORTBREAD COOKIE - Michael Krass, costume designer (WTCMTM, Hadestown)

     

    MALLEABLE SHORTBREAD COOKIE

    "I've played with this recipe since I was 14. There are a thousand possible variations!"
    Prep Time 15 mins
    Cook Time 30 mins
    Course Sweets

    Equipment

    • Oven

    Ingredients
      

    • 2.5 cups Flour (swap: use half spelt flour for a rounder, nuttier taste)
    • 5/8 cup White sugar
    • Couple pinches of Salt
    • 2 sticks Unsalted butter, softened & cut into chunks

    Instructions
     

    • Preheat oven to 300ish degrees. Cooking hotter and faster will make crispier cookies.
    • In a bowl, mix flour, sugar and salt together.
    • Add chunks of butter and mix with your fingers until it all comes together in a ball.
    • Dump on a flat surface and slap, roll, or pound it out to about 3/8" thick. Thicker will be crumblier, thinner will be crisper.
    • Cut into whatever size or shape you wish - I vary sizes because it's funny - and place on a cookie sheet. They won't expand much so can be placed fairly close together.
    • Bake for around 30 minutes. They'll only take a little color on top but when the underside of one is golden brown, you're done.
    • Take off cookie sheet to cool, on the counter or rack or whatever. Store in a tin if you have one.

    Notes

    Variations:
    • Use half spelt flour for a rounder, nuttier taste.
    • Replace 1/2 cup of flour with good cocoa powder, for chocolate shortbread.
    • To the dry ingredients, add chopped walnuts or hazelnuts or almonds or...
    • Add roughly chopped rosemary or some earl grey tea leaves. (Sage disappointed).
    • Chop a handful of fresh ginger and put it in a dry pan with half as much white sugar. Stir a few minutes until the sugar melts and coats the ginger. Cool and add to dough.
    • Experiment!
    MANDELBROT - Zoe Winters, actor (Red Speedo)

     

    MANDELBROT - Zoe Winters, actor (Red Speedo)

    Prep Time 20 mins
    Cook Time 40 mins
    Cuisine Jewish
    Servings 24 cookies

    Equipment

    • Oven
    • Electric Mixer

    Ingredients
      

    • 4 Eggs
    • 4 cups Flour
    • 2 tsp Baking Powder
    • 1 cup Vegetable Oil
    • 1 cup Almonds, chopped
    • 2 tsp Vanilla
    • 2 tsp Lemon Juice
    • 1 1/3 cup Granulated Sugar
    • 2 tsp Sugar mixed with 1 1/14 tsp Cinnamon

    Instructions
     

    • Preheat oven to 350 degrees.
    • Sift flour and baking powder, set aside.
    • In a mixer, blend oil and 1 1/3 cups sugar.
    • Add eggs, one at a time, and mix thoroughly.
    • Beat in vanilla and lemon juice. Blend in flour mixture and nuts.
    • On a heavily floured board, using extra flour as needed, knead and roll dough until well blended and no longer sticks to the board. It should not be too hard or too soft.
    • Divide dough into 6 parts and roll each into a long roll. Arrange rolls onto two cookie sheets, three to a sheet.
    • Sprinkle cinnamon-sugar mixture over top and bake for 30 minutes.
    • Remove pans and cut dough into 1/2 inch strips, diagonally.
    • Return to oven and bake for additional 8-10 minutes.
    • Cool and enjoy.
    Keyword Dairy-free

    Appetizers & Snacks

    CHOPPED LIVER - Sam Gold, director (Othello)

     

    CHOPPED LIVER - Sam Gold, director (Othello)

    "There are a few dishes that my grandmother made on every high holy day. When I was a kid, it was the dessert that I longed for, the ubiquitous Mandel Bread. She used to take requests on the color and texture of the sprinkles she put on top. But now, looking back, its a memory of chopped liver that lives most vividly for me. Well, other than the matzoh ball soup, oh the matzoh ball soup...wait what was i talking about? Oh yeah, the liver. It's a more surprising memory because it looks like dog food, and well, its chopped liver. So I'm including it here."
    Cook Time 1 hr 30 mins
    Course Appetizers & Snacks
    Cuisine Ashkenazi Jewish

    Equipment

    • A good skillet is all you need.

    Ingredients
      

    • 1/2 lb Chicken fat and skin
    • 1 lb Chicken livers
    • 2 Large onions, chopped
    • 3 Eggs
    • Chopped parsley (for presentation, if you want)

    Instructions
     

    • Make the schmaltz. Cover the chicken fat in water (just enough) and simmer low, stirring often, until the skin is brown and crispy, a little less than an hour. Reserve the skin (called gribenes) for the end of the recipe.
    • Heat a couple of tablespoons of the schmaltz (rendered chicken fat) in a skillet and brown the chicken livers (don't overcook them! They should still be pink in the middle!). Remove the livers to a bowl that can collect any juices. Discard the liquid in the pan.
    • Heat a couple more tablespoons of schmaltz and add the onions and season with salt and pepper. Cook them on low until caramelized, 30-45 minutes.
    • While you let the onions cool, hard boil the eggs and then chop them.
    • Place the livers and their juices in a food processor for a smoother texture, or chop by hand if you prefer a coarser texture.
    • Add the onions and the eggs to the liver (I save a little egg yoke to crumble on top).
    • Top with some gribenes, a little crumbled egg yoke, and if I have it, I throw some parsley on there too. The presentation of this dish needs all the help it can get. Serve with matzoh crackers (my mom always served it with Carrs Table Water crackers which is especially delicious).

    Notes

    Think of your Grandmother while the chicken fat renders.
    Keyword Gluten-free, Dairy-free

    Bread

    DAVE ADAM'S NO-KNEAD SOURDOUGH BREAD - Nic Adams, deck carpenter

     

    DAVE ADAM'S NO-KNEAD SOURDOUGH BREAD - Nic Adams, deck carpenter

    "'What the Sourdough Bread Means to Me.' When I was fifteen years old, my dad began tinkering with this recipe. I remember during those early bread-baking years watching him check his watch whenever we were out of the house, or having to sneak in late to church because he had to feed his starter. But seeing my dad grapple with this challenge was very instructive, too. It’s important to see people work through something, especially those we think of as infallible, in order to learn how to gain confidence and build skills. Around the time I left for college he had it down cold, and coming home always meant, in addition to ceaseless fits of laughter, and slowing to the crawl of Southern California life, departing with a loaf of bubbly, sour, fresh baked bread."
    Prep Time 30 mins
    Cook Time 40 mins
    Course Bread
    Cuisine Fertile Crescent / Middle-East provenance
    Servings 1 loaf

    Ingredients
      

    • 3 cups All-purpose, unbleached white flour (you can add different types of flour, but it’ll change the amount of water you’ll need)
    • 1.5 tsp Salt
    • 1/4 cup Sourdough starter
    • 1.5 cups Filtered water (room temp to tepid)

    Instructions
     

    NON-BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

    • Take your starter out of the fridge. Let it rise to room temp (~3 hours).
    • Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
    • Mix gently until the flour is incorporated.
    • Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
    • Refrigerate at least a ½ cup for the next bake plus a little extra, and give the rest to a friend, flame, or neighbor so they can bake too.
    • Repeat weekly.

    BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

    • 24 – 48 hours before baking, take your starter out of the fridge. Let it rise to room temp.
    • Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
    • Mix gently until the flour is incorporated.
    • Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
    • Keep ¼ cup for the recipe below, refrigerate at least a ¼ cup for the next bake, and give the rest to a friend, flame, or neighbor so they can bake too.

    ~12 hours before you want to bake:

    • Wash your hands.
    • Combine flour and salt in a mixing bowl. Mix.
    • Combine sourdough starter and water in a different container. Mix gently until fully incorporated (it’s a living thing).
    • Combine wet and dry ingredients. Mix well for 3 – 4 minutes. You want a sticky, wet, shaggy mass. Not runny.
    • Note that the next step, the first rise (or bulk fermentation) should result in twice the volume of dough, so if your mixing bowl isn’t big enough to hold twice the amount, transfer now.
    • Cover with proofing bag, seal with a rubber band, set in a stable temperature environment (tip: place inside oven with oven light on), and let it do its thing until doubled (12 – 15 hours).

    ~90 minutes before you want to bake:

    • Wash your hands.
    • Liberally flour the interior of the chosen container for the second rise.
    • Sprinkle flour over your work surface, pour/scrape dough onto work surface. Sprinkle flour on the top of your dough, and onto your hands.
    • Pat dough lightly to de-gas it.
    • Shape dough into a round loaf (tip: the plastic scraper helps here). As bubbles form on the exterior, pinch them to release gas. You want holes in the loaf, but mostly of a uniform size and on the interior.
    • Transfer the dough to the container for the second rise. Cover with proofing bag, seal, set aside for 90 minutes.
    • You’ll need to preheat your oven to 475 degrees Fahrenheit, so depending on how long your oven takes to reach that temperature (mine takes 15 minutes) you may want to preheat now. If you choose to bake your sourdough loaf in an oven-safe pot, insert it into the oven to let it rise in temp when you pre-heat.
    • Tip: I bake the bread in a pot in order to control and contain à la a baking bell, and to give the loaf a rigid, uniform shape. It’s not necessary, but I find makes it more manageable.

    Bake Time:

    • Wash your hands.
    • Remove the container for the second rise from the proofing bag. Place parchment paper on top of container. Place sheet pan on top of parchment paper. Invert tray, parchment paper and proofing container upside down to encourage dough to fall from container onto parchment paper.
    • Score the exterior of the dough with a sharp knife or blade. You can do any pattern you want, but a single line or an X is sufficient. This controls the rise of the dough when baking.
    • Optional: if using oven-safe pot: put on oven mitts, open oven and place the pot-that-is-hot on stove burner grate or cooling rack. Remove lid. Lift the parchment paper on which the dough sits, place dough and parchment paper inside pot. Restore lid to pot and cut off excess parchment paper with scissors.
    • Tip: to keep the crust of the bread from becoming too hard, mist it with water using a spray bottle right before baking.
    • Put the dough in the oven and bake for 30 minutes.
    • Remove lid from pot and vent oven for the final 5 minutes of the bake.
    • If you have a food/meat thermometer, insert it into the loaf. When the internal temperature is between 200 – 205 degrees Fahrenheit your bread is baked.
    • Remove pot from the oven, remove loaf from pot, set on cooling rack.
    • Wait until cool. Wash your hands. Enjoy!
    Keyword Vegetarian

    Soup

    THE GUINEY FAMILY CHOWDER - Alex Guiney, NYTW Business Manager

     

    THE GUINEY FAMILY CHOWDER - Alex Guiney, NYTW Business Manager

    "Well, here it is: the legendary Guiney Family Chowder. This recipe is handed down through generations, with additional New England saltiness an a touch of faux-Irish acidity. Someone usually knocks this together in a massive chowder pot the day before a big family gathering, as you can feed a ton of people for relatively low cost, (Tip: serve it in coffee mugs for ease of use while walking around shouting at relations during the holidays). Please also enjoy the jokes, which are my dad's as they were told to him by his dad."
    Prep Time 30 mins
    Cuisine New England

    Equipment

    • Cheesecloth to strain claim broth

    Ingredients
      

    • Many Clams Finding the right quality clams can sometimes be a challenge, depending on how far from the coast you are. This is the Cape Cod version, so I use a combination of steamers (soft shelled clams) and any good hard shelled clams like quahogs or cherrystones. Do the best you can and get the best quality clams you can find.
    • 1 piece Fatty pork, like pancetta or bacon - most traditional is salt pork ("fatback")
    • 2 large Vidalia or Sweet Onions
    • 4-6 White Potatoes - ideally Yukon Golds, but, as in the old country, spuds are spuds at the end of the day
    • Ground Pepper
    • Less than one quart Whole Milk
    • Saltines or Chowder Crackers, to serve

    Instructions
     

    • Steam many clams and save the resulting clam broth. Strain broth through a cheesecloth or other fine mesh strainer to remove sand and impurities, and put aside.
    • Take clams out of shells, and - if using steamers - strip the "foreskin" from neck and put aside. Chop larger clams to size - ideally, 2-4 clam pieces would fit on a regular soup spoon. I sometimes supplement the steamed with good quality frozen clams, chopped. The key is to have lots and lots of clams.
    • Chop a piece of fatty pork into small cubs and sauté over medium heat until the fat is drawn out. Discard the pork pieces.
    • Chop 2 large Vidalia or other sweet onions and sauté in pork fat until translucent. Do not brown!
    • Peel and cube potatoes. Par boil for a few minutes (not too much since they will simmer for a few hours in the chowder.)
    • Combine clams, clam broth, potatoes, onions and some ground pepper in a chowder pot and simmer for several hours over low flame. Stir occasionally.
    • Five minutes before serving, add whole milk. Do not allow the chowder to boil as it will curdle the milk. If you are serving the chowder all day, keep the flame very low and stir to prevent boiling. Season to taste and serve with chowder crackers or Saltines.

    Notes

    The result is a traditional New England clam chowder. It is often best to let it sit off the flame for a day before serving. As with many soups, this really improves the flavor, and don't forget to season and taste as you go. Note that some faux NE clam chowders use cream (rather than milk) or thickeners like corn starch. Don't go there. A traditional NE chowder is simple, thin and loaded with clams. If every spoonful does not catch clams, you have not used enough clams and need to start again. Note also that this recipe is distinct from "Manhattan" clam chowder, which uses a tomato base and is an abomination.
    Last tip: If you haven't already started cooking, you're not eating chowder today.
    Keyword Gluten-free, Pescetarian
    KIM MARCHBANKS' OYSTER STEW - Breanna Foister, NYTW Special Events Manager

     

    KIM MARCHBANKS' OYSTER STEW - Breanna Foister, NYTW Special Events Manager

    "My mom's oyster stew has always been my favorite food. It's great any cold winter night, especially Christmas Eve or January 8, my birthday. Used to be we would only eat oysters in "r" months, but I think that rule has relaxed thanks to modern oyster farming. I cook and refine recipes literally all the time, but this needs zero tinkering. I only ever want it just this way. It's better than what you'll get at a restaurant."
    Notes from Kim Marchbanks: (1) Fresh oysters are essential! I get mine from the seafood section of Publix. (2) You need REAL whole milk. Not the time for 1-2%! (3) I've also added chopped onion on occasion.
    Prep Time 10 mins
    Cook Time 30 mins
    Cuisine This is a Southern US version of oyster stew. Versions are also popular in Gambian cuisine, where the dish likely originated.
    Servings 4 people (6 if you're using small bowls)

    Equipment

    • Stove Top
    • Pot

    Ingredients
      

    • Oysters (about a pint or more depending on your love of these critters)
    • 1 stick Butter
    • 3 cups Whole Milk (do not use skim, 1%, or 2%)
    • 1 cup Half'n'half (use more for more people)
    • Salt
    • Pepper
    • Tobasco
    • Oyster Crackers
    • 1 Chopped Onion (optional)

    Instructions
     

    • Open the oysters & put them & their juice with the butter in a pan. Cook the oysters on low slowly stirring frequently watching for the oysters’ edges to curl.
      If you’re adding onions, cook them with the oysters.
    • When the oysters are ready, stir in milk & half'n'half. Simmer, but don’t let this boil as the milk will curdle. It’s a simmer, stir, stir, stir dance.
    • When it’s heated through, add seasonings to taste and serve with oyster crackers. Enjoy!

    Notes

    It's gluten free if you skip the oyster crackers. It's fine for pescatarians. I really wouldn't sub out the dairy, but I'm sure oysters would be a great addition to a coconut milk-based stew!
    If you want fresh herbs, top with dill. Not necessary though! If you're not a fan of oysters (!), you're not alone - I know people who strain them out to enjoy bowls of the broth alone.

     

    Check back every week for more new recipes from our community!

     

    If this page isn’t displaying correctly on Google Chrome, try opening up the page on mobile or Safari.