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 ...

On today's In Judy's Kitchen video, native New Orleanian Diya Chacko learns how to make oyster-artichoke soup. It's our latest lesson in the classic dishes of New Orleans. Oyster and artichoke soup is ...

Brush aside the beads and booze, the crowds and the krewes, and what is Mardi Gras in New Orleans all about? The food, baby, the food. And it’s the Crescent City’s festive array of oyster dishes that ...

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 ...

Cold days, busy days, or “I just want something easy” days, soup always comes through. It’s warm, comforting, and rarely asks ...

With weeks of holiday eating ahead, this soup will be good to you: It’s light and quick, yet there’s enough in it to satisfy. It comes from The Gourmet Kitchen, the new cookbook from food blogger ...

When it comes time to make your cozy fall soups, there is an ingredient that's both convenient and that complements the flavors of typical fall soup vegetables that fill so many soup recipes. This ...