This old-school oysters Rockefeller recipe is decadent and dressed-up, yet easy to make at home. That just might be why it's been around for over 130 years.

This Shrimp Rockefeller is a takeoff of the classic New Orleans spinach mixture served on top of oysters. This one is flavored with anchovy paste in place of the herbsaint or pernod liqueur. I was ...

This spinach dip is from a 2002 cookbook by New Orleanian Katherine Fausset, "The Cooking Club Cookbook." Makes 6 to 8 servings 1 tablespoon olive oil 1 dozen fresh oysters, shucked, drained 1 ...

Few foods are as timeless and versatile as oysters. Whether you like them raw or on the half shell, chargrilled with a buttery kick or tucked inside a southern-style po’ boy, these briny bites have a ...

Think oysters are only for slurping raw on the half shell? Think again. From chargrilled beauties dripping in garlicky butter to golden fried oysters that disappear faster than you can say ...

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 ...

Place bacon in the freezer for 10-15 minutes before preparing to make it easier to dice. Toss spinach with baking soda in a bowl and set aside. Dice bacon small and place into a wide-bottomed pot or ...

Most of us have had oysters Rockefeller, but have you ever made them? In this video, learn how to make this retro recipe with Chef Nicole McLaughlin. Start by quickly boiling the oysters, and then ...

2 dozen large oysters, shucked, with all their liquor and the deeper halves of their shells reserved Fresh or bottled clam broth 3 cups coarsely chopped scallions, including green tops 3 cups coarsely ...