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 ...

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 ...

1. Melt butter, stir in flour until smooth. Cook, while stirring constantly until flour begins to brown slightly. Stir in onions and celery. Cook until vegetables are tender. 2. Stir in the oyster ...

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 ...

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).

Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Oyster stew was once found as a first course for the traditional Maryland holiday feast. It was also a ...

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 ...