Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups. This recipe was used on a weekly basis at Lafitte's Landing Restaurant. The great New Orleans chef, Warren ...

In a two-gallon stock pot, melt butter over medium-high heat. Add artichoke hearts, onions, celery, bell pepper and garlic. Saute five to ten minutes or until vegetables are wilted and artichokes are ...

In Savannah, there are oyster people. They order them raw as appetizers at restaurants. They order Caesar salads topped with blackened or fried oysters. They choose them over shrimp, fish or scallops ...

Start by sauteing the bacon then melting the butter in a 5-quart cast iron or heavy aluminum Dutch oven over medium high heat, stirring constantly, until the butter turns golden brown and develops a ...

24 jumbo asparagus (discard the bottom 2 inches of the stem)2 large leeks, chopped1 small shallot, diced2 Tbs of olive oil1/4 cup of white wine6 sprigs of thyme1/4 cup of potato, peeled and diced1 ...

In a 1-gallon stockpot, melt butter over medium-high heat. Add mushrooms and sauté 5–7 minutes or until wilted. Add onions, celery, bell pepper and garlic. Sauté 10 additional minutes or until ...

The bisque is made from a house stock, Luick said, and while he was careful not to divulge the “little things” he adds to make it his own recipe, Luick did note he puts sherry and a touch of Prunelle, ...

The Hummingbird Way Oyster Bar is just a little bit off the beaten path, but people keep blazing a trail to it. In 2013 it was Guy Fieri, singing the praises of the fried flounder in curry sauce; now ...

A disco ball hangs from Found Oyster’s double-height ceiling, speckling light across the 26-seat room. Shina Williams & His African Percussionists groove from the soundtrack; heads bop while patrons ...