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Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by ...

How iconic are Hugo Ortega’s wood-roasted oysters? Iconic enough for Texas Monthly to put the dish on the cover of our December 2016 issue, which features a photograph of the Houston chef on the beach ...

Whether you're frying, simmering, or saucing your way through Christmas Eve, these dishes guarantee a delicious lineup.

Nobody can argue that it took a supreme act of desperation or hunger to be the first person to look at an oyster and think there might be something tasty inside. But I argue the second person to ...

Gumbo is a mainstay of Creole and Cajun kitchens across Louisiana. In this recipe from chef Dominick Lee, chicken thighs and ...

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 ...

People have been eating oysters for basically as long as there have been people, and this Valentine's Day they'll be a whole lot of shuckin' going on. Ask any group of today’s oyster eaters and most ...