I had never heard of oyster stew. In my mind, I envisioned rice and rich brown gravy. As I am partial to oysters, I was still determining what to expect when I arrived at Peggy Perry Giglio's home. I ...

GOLDEN VALLEY, Minn. - Oyster stew is one of the many traditional holiday dishes serverd at this time of the year. Chef Susan Dunlop from Joan's on the Park shares her version. Joan's in the Park was ...

Combine the oysters and their liquor, Worcestershire, seasoning and butter. Simmer over medium heat for two minutes. Heat the cream separately. Pour the warmed oysters in a tureen and top with hot ...

Chilly nights beg for oyster stew, served with buttered toast points or oyster crackers, and perhaps a green salad. I like the added crunch and flavor of the shallot and celery, and the boost the ...

Melt butter in a large skillet over medium low heat. Sauté the onions until brown. Slowly pour in the milk, while stirring to avoid curdling. Add the oysters and stir until thickened and oysters are ...

2 teaspoons yellow or redcurry paste, or to taste (see Note 1) 2 cups fish or chicken stock 1 19-ounce can unsweetened coconut milk Heat the oil in a deep saucepan or soup pot over moderate heat. Add ...

When eating out, I slurp oysters raw, as shooters or on the half-shell with mignonette sauce. I love them dusted with cornmeal or panko breadcrumbs, and fried. At home, though, I prefer to whip up a ...

HYDE PARK, N.Y. — Oysters have the reputation of being the ultimate passion-inducing food. However the oyster is served, savored raw on the half shell or hidden beneath a stuffing of spinach, butter, ...