Place a layer of oysters in the bottom of a buttered shallow baking dish. Sprinkle with half of the parsley, green onions, seasoning, hot sauce, Worcestershire, and lemon juice. Repeat another layer ...

These gorgeous baked oysters on the half shell are smothered in French camembert, a white wine mixture and broiled in the oven. The cheese sauce can also be made ahead of time as it needs to be ...

Makes 10–12 servings. Recipe is by Holly Clegg from her "Kitchen 101" cookbook. Terrific Tip: Save time by buying grated Parmesan cheese at the market. 2 pints oysters, drained ⅓ cup olive oil 1 ...

After Thanksgiving, the serious partying begins. Around here, holiday time is nonstop from Thanksgiving to Mardi Gras. At parties, we will be eating rich party food and entertaining more than usual.

Margaret M. Johnson offers this Irish adaptation of Oysters Rockefeller in The New Irish Table (Chronicle Books 2003). Bacon and cabbage -- far more Irish than corned beef and cabbage -- is ...

Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by ...

Named after millionaire John D. Rockefeller, Oysters Rockefeller was created by the owner of Antoine's Restaurant in New Orleans in 1899. This version by celebrity chef Emeril Lagasse amps up the ...

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Forget the turkey and pumpkin pie. The real culinary star of any Outer Banks holiday table is a salty morsel from the sea. Shucked and slurped raw, roasted, stirred into stew or baked into stuffing, ...