While the simplest way to eat oysters is raw on the half-shell, there are countless recipes for raw and cooked oysters. Some of them, like this one, go back hundreds ...

I had never heard of oyster stew. In my mind, I envisioned rice and rich brown gravy. As I am partial to oysters, I was still determining what to expect when I arrived at Peggy Perry Giglio's home. I ...

Chilly nights beg for oyster stew, served with buttered toast points or oyster crackers, and perhaps a green salad. I like the added crunch and flavor of the shallot and celery, and the boost the ...

Oysters can be a polarizing food, with some loving the salty, briny shellfish and others … well, not so much. Here’s a trick: Cooking oysters can win over both groups, especially if you’re using the ...

Serves 10 (about 18 appetizer-size servings). Recipe is by Misty Faucheaux. 3 (10-ounce) packages frozen chopped spinach, cooked and well drained 4 dozen small oysters, drained (reserve liquid) 2 ...

Bok Choy with Oyster Sauce is a simple vegetable dish that highlights fresh greens with a light savory glaze. The natural crunch of baby bok choy pairs well with garlic and a balanced oyster sauce ...

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 ...

The New Orleans love affair with the oyster reaches its perennial peak in the cooler months, and it finds its fullest expression at the raw bar. But the return of summer doesn’t put this into ...

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, ...