This recipe for oyster soup from the classic New Orleans restaurant Casamento's comes courtesy of Kit Wohl's Cookbook Studio and her book, New Orleans Classic Seafood (Pelican Publishing). Kit appears ...

Oyster soup or oyster stew has been a tradition in many families for generations. The revered chef Warren Leruth gave his mother-in-law's 1951 recipe, Margie's oyster soup, to the 1988 "New Orleans ...

1. Melt the butter in a heavy 4-quart Dutch oven, preferably cast-iron, over medium heat. Add the scallions and celery and cook, stirring frequently, until soft, about 6 minutes. Stir in the artichoke ...

The weather has turned warm and I have stopped eating raw oysters. But the oyster season isn’t over yet. I bought a gallon of shucked oysters from Croatian oysterman Misho Ivic down in San Leon and I ...

High Hat Cafe's main men: Chip Apperson, chef Jeremy Wolgamott and Adolfo Garcia (Photo by Brett Duke, The NOLA.com | Times-Picayune archive) If you are not in a geographical region close enough to ...

1. In a 6-quart Dutch oven or large pot, heat oil and saute onion. After a minute or so, add celery, garlic, jalapeno (if using), green chiles and spices and herbs. 2. If using fresh chicken, add it ...

The recipe for Oyster Soup in the Dec. 4 Food section did not contain enough liquid. Here is the corrected recipe. Melt the butter in a saucepan over medium heat. When it foams, add the shallots and ...

“Soup is a warm way of getting to know a culture and its people,” writes cookbook author Pati Jinich. She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.

With weeks of holiday eating ahead, this soup will be good to you: It’s light and quick, yet there’s enough in it to satisfy. It comes from “The Gourmet Kitchen,” the new cookbook from food blogger ...

In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes. Add Cajun seasoning and stir for another 2 minutes.