I'll never turn down a raw oyster, but when it comes to wooing someone with a cozy, baked version of the supposed aphrodisiac, this creole recipe is absolutely seductive. These oysters often get me invited back to parties (as long as I bring the oysters) and succeed in winning over oyster haters. Shuck your own oysters and serve them on the half shell, or buy a couple pints preshucked and bake Read more

If you're not a fan of raw oysters, I highly suggest you try them cooked. It's a great way to introduce your palate to the briny shellfish, and after all, what's not to love about anything that's covered in a delicious mixture of melted butter, cheese, herbs, and garlic? Although this recipe hails from Mobile, AL, I'm suggesting you make it for Mardi Gras. Buy gulf oysters and you'll be Read more

17 ways to jazz up a leafy green salad. — Kitchen Daily No-cook meals perfect for Summer. — TLC World leaders' favorite foods. — Mouthing Off The best places to eat barbecue in the world. — NY Daily News Must make: barbecued chicken pizza with caramelized onions. — The Kitchn How to open oysters with style.— Gilt Taste Speaking of oysters, here's how chef Alex Guarnaschelli likes to Read more

Although you can essentially enjoy the briny bivalve all year round, it's widely known that oysters are best eaten in months that have a letter "R." Oysters are delicious on the half shell, but my favorite way to prepare them is casino-style. Bacon and butter make everything taste better! The best thing about this recipe is that it can be prepared in advance. The herb butter will keep for a Read more

A basic recipe and baking tips for making perfect macarons. Taking a chance with Indian bitter melon. This roast chicken recipe might just get you hitched. Watch George Clooney show off his home bar and kitchen. How to make chocolate-dipped strawberries in no time at all. All you need to select the perfect oyster assortment. Read more

People have strong opinions when it comes to dressing, starting with whether it should be called "dressing" or "stuffing." In the South, my family always called it "dressing" and baked it in a casserole dish, not a turkey, and we always had two options: sausage or oyster. What we did not have was cornbread. As a lover of all things cornmeal — corn dogs, grits, tamales, you name it — I figured Read more

The best of the best of the nation's food world glitterati are in New York this weekend for the industry's Oscars, the James Beard Awards. Although the main ceremony doesn't take place until later this evening, the events kicked off on Friday with the announcement of the book, broadcast, and journalism awards. A huge congratulations is in order for our friends at the San Francisco Chronicle; Read more