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

We're officially in the throes of West Coast Dungeness crab season, and there's no better way to celebrate than by purchasing a live or fresh-cooked crab, while the crustaceans are local and affordably-priced. But how do you know which live member to pick out from the crowd? Mike La Rocca, who helms A. La Rocca Sea Food, a wholesaler that supplies fresh Dungeness to seafood restaurants like Read more

On the West Coast, the holidays aren't all about parties, roasts, and cookies; they're also about fresh, abundant Dungeness crabs, which are in peak supply during this time of year. But everything about the crustacean, from understanding the season to selecting the right live one, can be tricky. To get a better handle — er, claw — on all things Dungeness, I turned to two seafood experts: Read more

If you love shore food like I do, then chances are, you're familiar with Old Bay seasoning. But what exactly is it, and how did it attain the cult status that it has today? Old Bay Seasoning is a proprietary spice mix that's become a seafood staple. The blend, which was named after the Chesapeake Bay, was first created in the 1940s by a Baltimore spice merchant, and soon became a popular Read more

After learning everything there is to know about anchovies, I was still left wondering one thing: why don't more people like them? Sure, they have a strong scent and distinctive flavor, but anchovies are no different from any other fish and you shouldn't be afraid of eating or cooking with them! If you dislike anchovies, I'm recommending that you give them a second chance. Here are four reasons Read more

Despite my love of Jewish food, I must confess I've never held a deep understanding of gefilte fish. Growing up, I'd stare at jars of those cloudy, floating Manischewitz members with a mixture of intrigue and disgust. What, exactly, was gefilte fish? I wondered. Did people actually eat that? Now that I have the palate of an adult, I'm no longer disgusted, but as someone who's never tried gefilte Read more

As much as I love Fall produce, it doesn't always get the warm welcome from me that it deserves — probably because I'm always loath to let go of Summer's fruits and vegetables and the warm weather that they signify. So while pumpkins and peppers are slowly starting to pop up at markets, I can't help but still buy sweet corn and stone fruits, while I still can and before they're gone for another Read more

Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, Read more

As much as I love chili and a simple meatloaf, they often become an all-too-regular part of my weeknight meal rotation. The best cure for a rut, I've discovered, is to stray for a moment from the usual suspects (chicken, beef, tofu) and opt for something less habitual. The last time I did this, I sat down to a light but piquant plate of briny scallops tossed together with angel hair pasta and a Read more