Scalloped oysters

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.

Recipe by Damon Lee Fowler, featuring Tybee Island Coastal Blend Tybee Coastal Blend makes this simple, traditional gratin a snap to make, since the separate seasonings that usually go into it are all contained in one convenient grinder, with the added flavor bonus of other seafood-enhancing seasonings such as mustard, dill, shallots, green onions, and…

Drain the oysters, reserving 1/2 cup oyster liquor for later. In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until...

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreas

Jaimie Hanna's work is as varied as her background.

This oyster casserole with Ritz crackers has a mild oyster taste with a crunchy crumb topping.

This is another holiday recipe that you and your family may not be ready for...it only took me about 22 years to learn to like it, and my pa...

Top Chef Colleton River Club chef Robert Wysong is a Maryland native and a graduate of Charleston's prestigious Johnson & Wales University. In January in the Lowcountry, we are so fortunate to be able to be able to enjoy what’s right here in our backyard – oysters! But what is…

Scalloped Oysters were an icon at my childhood Thanksgivings. I did not have an appreciation for them as a child but would always ‘be helped’ with a small portion of the crackers that surrounded the oysters. It must have been a great way to learn to like the complete dish because it is not Thanksgiving…

A classic Southern casserole combines briny oysters and the comfort of cream