Yield: 1-2 servingsRecipe by: Chef Jonathan Poyourow, RD, LDJohnson & Wales UniversityJohnson & Wales University is changing the way the world eats™Ingredients:12 large West Coast oystersCrushed ice ...

We were wandering south along Tomales Bay a couple of months ago and stopped in for oysters at a little place called Marshall Store. I ordered up a dozen raw, and an icy Sierra Nevada. And then, just ...

Two people in Louisiana recently died from Vibrio vulnificus after eating raw Gulf oysters, leaving seafood lovers wary even ...

Oysters on the half shell: Just one way you can order these tasty mollusks. Long gone are the days when we thought you could only eat oysters in months that end in -er. Thanks to some serious progress ...

This recipe balances the acidity and sweetness of the muscadine mignonette to set off the oyster's unique creamy texture and ocean flavor. This recipe appears in the "The World Is Your Oyster" episode ...

Excerpted with permission from Simply Fish by Matthew Dolan. Photography by Anne-Claire Thieulon. Copyright 2018 by Skyhorse Publishing, Inc. Chef Matthew Dolan ...

Promoting American wild-caught shrimp and other seafood from our country's coastal waters, Stan Ponstein, of Grandville, cooks savory dishes with layers of succulent flavors. "I'm really picky about ...

As January gives way to February, there is a popular fundraiser used by many organizations in our great state. I am referring to oyster roasts that draw hundreds to thousands of folks willing to pay ...

It’s no secret that oysters are a big part of our part of the world. The Masked Observer calls our fair city “The Big Oyster.” So if they weren’t, would he? No, we love our oysters. They are the prime ...