Sparkling wine and Champagne are usually considered a celebratory beverage -- for holidays, birthdays, graduations, a new baby, anniversaries and weddings -- though they are appropriate to drink "just ...

A fresh oyster is a thing of beauty. Whether slurped, fried, or grilled (oysters are unexpectedly succulent on the grill), the saline-mineral sweetness of the rich flesh can not be beat. And yet, ...

There's a common myth that prevails over the world of fresh oysters: that eating them raw is the only way to enjoy them. But we're here to say that this just isn't the case. In fact, you might just ...

It's the height of oyster season in South Carolina's Lowcountry. Try out this recipe we first shared in 2017 for smoked oysters with creme fraiche and saltines. It comes from celebrated Charleston ...

Instructions: Heat the oven to 425 degrees and arrange a rack in the middle. Coat an 8- by 8-inch baking dish with butter, and set aside. Place the cornmeal, flour, sugar, baking powder and salt in a ...

If there's one dish that comes to mind that could uniquely define Houston's culinary palette palate at this very moment, it would have to be RDG+Bar Annie's fresh "canned" smoked oyster deluxe.

Who eats these things anymore? Hell, you can hardly find anchovies on a Caesar salad. And tins of smoked oysters seemed passe decades ago. But someone must appreciate the metallic, acrid mush of the ...

The New Orleans love affair with the oyster reaches its perennial peak in the cooler months, and it finds its fullest expression at the raw bar. But the return of summer doesn’t put this into ...

Where does the frequent sight of two fingers of whiskey at $250 a pour lead you? For Sara and Greg Middleton, to the belief that their budding restaurant portfolio was ready for a fine dining turn.