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 ...

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).

This recipe for oyster soup from the classic New Orleans restaurant Casamento's comes courtesy of Kit Wohl's Cookbook Studio and her book, New Orleans Classic Seafood (Pelican Publishing). Kit appears ...

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. In a 6-quart Dutch oven or large pot, heat oil and saute onion. After a minute or so, add celery, garlic, jalapeno (if using), green chiles and spices and herbs. 2. If using fresh chicken, add it ...

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 ...

Use any white bean, dried or canned. You can make it with turkey or chicken. For more heat, add the jalapeno. Makes 6 to 8 servings. Recipe is by Judy Walker. 1 tablespoon oil 1 onion, chopped 1 rib ...

In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes. Add Cajun seasoning and stir for another 2 minutes.