Oysters are stubborn. Getting to their goods requires a pry bar. And they don't surrender easily. But they're worth the work. Serving fresh oysters on the half shell feels elegant and refined. Master ...
The biggest holiday party flex? A raw bar. When I think about the moment I fell in love with food, I think about oysters. I was maybe 12, and slurping down a raw oyster felt like an alarming dare. I ...
Excerpted with permission from Simply Fish by Matthew Dolan. Photography by Anne-Claire Thieulon. Copyright 2018 by Skyhorse Publishing, Inc. Chef Matthew Dolan ...
Cheryl Chauvin-Hebert of Houma says cooking wasn’t something she was interested in until 10 years ago. “I never was a good cook when I first got married,” says Hebert, a retired executive secretary.
Named after millionaire John D. Rockefeller, Oysters Rockefeller was created by the owner of Antoine's Restaurant in New Orleans in 1899. This version by celebrity chef Emeril Lagasse amps up the ...
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