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

With fall approaching, it’s time to think about cool weather and the hearty dishes that go with it. While they’re available year-round, clams, oysters and mussels can be used as appetizers and in main ...

Create dishes from grilled oysters on the half shell to shellfish escabeche to stew with recipes from Kimball House When I was growing up, my parents always ate oyster stew together on New Year’s Eve.

Learn how to be an oyster expert as Sheri cooks recipes from stew to fried oyster rolls. Sheri explores preparing and cooking oysters with her favorite recipes where anyone can be an oyster expert.

A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say ...

Oyster PO' Boy Ingredients: 1 1/4 c. buttermilk1/4 c. Franks RedHot sauce4 T. of Cajun seasoning4 dozen oysters, shucked and drained1 1/2 c. corn flour1 1/2 c. all-purpose flour6 c. vegetable oil, for ...

Cooking oysters changes their flavor and their texture. What was once aggressively briny, tasting like cold, clean seawater, is calmed, allowing the mollusks’ natural sweetness to shine through. The ...

Promoting American wild-caught shrimp and other seafood from our country's coastal waters, Stan Ponstein, of Grandville, cooks savory dishes with layers of succulent flavors. "I'm really picky about ...

This recipe was developed during a health scare surrounding raw oysters more than 20 years ago and has since become a signature New Orleans dish. Instructions: Heat a gas or charcoal grill to high ...