1. Reduce wine - Simmer sherry and vermouth until reduced by half. 2. Build sauce - Add dashi and cream. Simmer gently until ...

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 ...

To make these creamy, smoky greens that are infused with smoked oysters, Commonwealth chef Jason Fox sources nettles from Star Route Farms and uses them throughout the year. You might be able to find ...

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.

Laura Young news@greenepublishing.com Wintertime sure makes the mouth water for hearty bowls of chili and simmering stews, ...

The New Orleans love affair with the oyster reaches its perennial peak in the cooler months, and it finds its fullest expression at the raw bar. But the return of summer doesn’t put this into ...

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 ...

A local James Beard nominated chef is heading back to the kitchen. RJ Yoakum joined Good Day to make one of his dishes at ...