Named after millionaire John D. Rockefeller, Oysters Rockefeller was created by the owner of Antoine's Restaurant in New Orleans in 1899. This version by celebrity chef Emeril Lagasse amps up the ...

A beloved Virginia tasting room inspired this rich and briny twist on leftover stuffing—complete with a velvety oyster cream ...

Oysters make a wonderfully indulgent offering on Christmas day: there's something brilliantly theatrical about presenting a platter of them that immediately signals a sense of occasion. They create a ...

“Hot seafood spring” is my favorite time of year. Though all seafood is hot when you cook it, of course, I’m referring to the seafood boils of my youth that proliferate in the South (where they use ...

Make the most of wild, mild oyster mushrooms with seafood, skewers, and side dishes. Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Oyster mushrooms, named for ...

1. Prepare spinach, drain and set aside. 2. Drain oysters and reserve oyster liquid. Set aside. 3. Preheat oven to 375 F. 4. In large skillet over moderate heat, melt butter and sauté green onions, ...

Nobody can argue that it took a supreme act of desperation or hunger to be the first person to look at an oyster and think there might be something tasty inside. But I argue the second person to ...

Raw oysters are a seafood treat unlike any other. They're light and refreshing, ideal for both hot summer days and your next ...

Forget the turkey and pumpkin pie. The real culinary star of any Outer Banks holiday table is a salty morsel from the sea. Shucked and slurped raw, roasted, stirred into stew or baked into stuffing, ...

If you grew up along the Gulf Coast, you know the old saying about eating oysters only in months that are spelled using the letter “R.” The adage dates back to the pre-refrigeration era, when oysters ...

When the phone rings early in the morning, my husband knows it's my sister calling, either to announce a death -- she reads the obituaries first thing before heading to Mass -- or to ask a cooking ...