HYDE PARK, N.Y. — Oysters have the reputation of being the ultimate passion-inducing food. However the oyster is served, savored raw on the half shell or hidden beneath a stuffing of spinach, butter, ...

Heat butter in pan. Add garlic, herbs and bacon. Cook until garlic is browned. Add salt and pepper and cream. Bring to simmer. Add oysters and cook for 45 seconds. Put over toast or grits.

Chilly nights beg for oyster stew, served with buttered toast points or oyster crackers, and perhaps a green salad. I like the added crunch and flavor of the shallot and celery, and the boost the ...

I admit it. There was a time when I was sick of oyster stew. I couldn’t even hear the name of the bivalve without having to leave the room. But this was after a month of experimenting, in a small ...

I love this oyster stew recipe, which is adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock. Makes 6 servings. Heat the remaining butter in a large skillet until hot and ...