We just can't leave well enough alone in New Orleans. If it is delicious, we know it can be made more delicious. Case in point: Chargrilled oysters. Simple, right? Shuck the oyster. Spoon a bit of ...

Makes 10–12 servings. Recipe is by Holly Clegg from her "Kitchen 101" cookbook. Terrific Tip: Save time by buying grated Parmesan cheese at the market. 2 pints oysters, drained ⅓ cup olive oil 1 ...

These gorgeous baked oysters on the half shell are smothered in French camembert, a white wine mixture and broiled in the oven. The cheese sauce can also be made ahead of time as it needs to be ...

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just ...

Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by ...

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, ...

Christmas is already next week and the crew from Olivia's in Gettysburg stopped by the FOX43 kitchen to make a meal and drink combo perfect for upcoming holiday events. Yanni, Adrienne and Olivia made ...

1. Preheat oven to 400 F. 2. Place drained oysters on in shallow oblong 2-quart baking dish coated with nonstick cooking spray. 3. In bowl, combine remaining ingredients, spread evenly over oysters.