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This Week's Best Recipes on Serious Eats  - All-Belly Porchetta, the Ultimate Holiday Roast: Surely you want slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin. Yes.
- Fried Squid Po' Boy With Avocado And Black Chile Oil: This sandwich is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid.
- Hasselback Potatoes With Garlic And Parmesan: These thinly sliced-almost-all-the-way potatoes feature Parmesan and garlic stuffed into the slits.
- Serious Eats' Halal Cart-Style Chicken: This street food classic features chicken thighs marinated in oregano, lemon, and coriander, then browned, chopped into chunks, and served over a pile turmeric-yellow rice topped with sweet-sour-tangy white sauce.
- Eleven Madison Park's Granola: This fancy-pants restaurant granola featuring tart chewy cherries, olive oil, maple syrup, and pistachios may be the best you've ever had.
- McDonald's-Style Eggnog Shake: Since the McDonald's shake has a blagillion ingredients, here's how to recreate it at home.
- Holiday Peppermint 'Crack': Saltine crackers (or matzo!) get topped with melted butter, brown sugar, vanilla, and chocolate. Upon cooling, the butter and brown sugar form a rich and crunchy caramel without the fuss of candy thermometers.
- DIY Limoncello: This sweet, lemon zest-flavored, Italian after-dinner drink is light and delicate with just the right amount of alcohol intensity.
Featured Recipe Purists might argue that freshly shucked and slurped is the only way to truly appreciate oysters, but after giving Kenji's Fried Oysters from the Serious Eats book a go, we're thinking about retiring the mignonette in favor of tartar sauce. Dipped in an eggy batter and rolled in paprika-spiked flour, these little oysters fry up golden, warmed through but still briny and fresh, not losing one ounce of that oceanic depth. And that tartar sauce? Well, it beats the old mayo-relish mix by miles. Chopped cornichons, capers, lemon, and Worchestershire keep it tart, chunky, and make for the ideal dipping companion for straight-out-of-the-fryer oysters. Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine and The Serious Eats Team. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved
Fried Oysters - serves 3 to 4 - Active time: 45 minutes
Total time: 45 minutes Ingredients For the tartar sauce:
1/2 cup mayonnaise
1 medium shallot, minced (about 2 tablespoons)
1/4 cup drained capers, minced
1/4 cup finely minched cornichons (about 8)
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped Italian parsley
3/4 teaspoon freshly cracked black peppercorns
For the oysters:
2 large eggs
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon freshly cracked black peppercorns
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon paprika
2 quarts peanut oil
2 dozen freshly shucked oysters, drained Procedure 1. For the tartar sauce: Combine the mayonnaise, shallot, capers, pickles, lemon juice, Worcestershire sauce, parsley, and black pepper in a small bowl and stir to combine. Set aside. 2. For the oysters: Whisk together the eggs and 3 tablespoons of the flour in a medium bowl. The mixture should have the consistency of thick pancake batter. Add up to 1 additional tablespoon of flour to thicken, if necessary. In a separate medium bowl, whisk together the remaining 1 cup flour, the cornmeal, black pepper, 2 teaspoons salt, and the paprika. Heat the oil in a Dutch oven or wok to 350°F. 3. Add the drained oysters to the egg mixture and turn to thoroughly coat them. Allow the excess batter to drip back into the bowl before the next step. Hold the bowl with the flour mixture in one hand, and, tossing the contents constantly, add the oysters to the flour one at a time with your other hand. The oysters should remain separated inside the bowl with the flour mixture. 4. Carefully add the oysters to the oil one at a time and fry, agitating constantly, until they are light golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate to drain, and season immediately with salt. Serve immediately with the tartar sauce.
Last Week's Recipe Last week's Recipe Newsletter recipe was for Endive, Apple, And Farmhouse Cheddar Salad With Country Ham And Wheat Beer Dressing. Check out more recipes at Serious Eats!
Visit the Gilt Taste-Serious Eats Holiday Gift Shop  The website Gilt Taste is not only the current home of some of our favorite food writers working; they've put together an online shop of some of the best foodstuffs out there. So we're thrilled to partner with them this holiday season for the Gilt Taste-Serious Eats Holiday Gift Shop featuring items picked by our editors. Serious Eats readers get a 20% discount off every day's featured product. Each day this month we'll be featuring one of our favorite picks and giving you a 24-hour promo code that lets you lop off a big cut of the price. So stay tuned all month, Serious Eaters. We've started your holiday shopping list for you. Check out the Serious Eats Holiday Shop » | 
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