The weather has turned warm and I have stopped eating raw oysters. But the oyster season isn’t over yet. I bought a gallon of shucked oysters from Croatian oysterman Misho Ivic down in San Leon and I ...

For two days in a row, my husband, Rock, came home with a couple of pints of freshly shucked oysters. He had a hankering for oysters poached in a mixture of onions, garlic, parsley and oyster liquor ...

Oyster stew was once found as a first course for the traditional Maryland holiday feast. It was also a steady staple come oyster season in the fall through spring. Now it is harder to find, and less ...

Yields 8 bowls or 16 cups. Recipe developed by chef and restaurateur Warren LeRuth in the 1960s is in “Louisiana’s Tables: A Culinary Heritage Tour” by Jyl Benson (Savory House Press, Nov. 10, 2017).

Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to ...

BATON ROUGE, La. (WAFB) - It is difficult to find an early restaurant menu from New Orleans that does not feature a milk-based oyster soup, appetizer or entrée. In days gone by, rather than cooking ...

1. Melt the butter in a heavy 4-quart Dutch oven, preferably cast-iron, over medium heat. Add the scallions and celery and cook, stirring frequently, until soft, about 6 minutes. Stir in the artichoke ...