There's a common myth that prevails over the world of fresh oysters: that eating them raw is the only way to enjoy them. But we're here to say that this just isn't the case. In fact, you might just ...

Who eats these things anymore? Hell, you can hardly find anchovies on a Caesar salad. And tins of smoked oysters seemed passe decades ago. But someone must appreciate the metallic, acrid mush of the ...

It's the height of oyster season in South Carolina's Lowcountry. Try out this recipe we first shared in 2017 for smoked oysters with creme fraiche and saltines. It comes from celebrated Charleston ...

Mix all ingredients in a pan until butter is melted. Place a teaspoon of the mixture on each oyster and smoke with hickory wood for 30 minutes at 225 degrees when edges of the oysters begin to curl.

Like cookies and milk or mac and cheese, some food just belongs together and one of Guinness's best culinary pals is most certainly seafood and, in this writer's opinion, most definitely smoked fish.

If there's one dish that comes to mind that could uniquely define Houston's culinary palette palate at this very moment, it would have to be RDG+Bar Annie's fresh "canned" smoked oyster deluxe.

Instructions: Heat the oven to 425 degrees and arrange a rack in the middle. Coat an 8- by 8-inch baking dish with butter, and set aside. Place the cornmeal, flour, sugar, baking powder and salt in a ...

Mix all ingredients in a pan until butter is melted. Place a teaspoon of the mixture on each oyster and smoke with hickory wood for 30 minutes at 225° F or when edges of the oysters begin to curl.