Perloo (or, as it’s often spelled, pilau) is a specialty of the Carolinas: a hearty, one-pot rice dish descended from Middle Eastern pilafs and chock-full of a rich variety of meats and vegetables. This variation showcases shrimp and oysters, along
Classic Oyster Stuffing
The winter holidays are a great time for preserving old traditions and starting new ones. Whether your Thanksgiving table is spread with a motley assortment of potluck dishes brought by friends, a gleaming feast catered by the chef of the
Incredible Oyster Stew
In my family, oyster stew is reserved for holidays: elegant, somehow “fancy” – we usually save it for Christmas Eve. Our traditional version is thin and loaded with oysters; this version is a little thicker and more hearty. I made
Herb-Stuffed Oysters
• 12 large oysters in shell • 2 tbsp margarine or butter • 2 tbsp lemon juice • 2 tbsp onion, finely minced • 1 tbsp dried tarragon • 1/4 tsp lemon pepper seasoning • 1/8 tsp hot pepper sauce
Herb-Stuffed Oysters
12 large oysters in shell 2 tbls margarine or butter 2 tbls lemon juice 2 tbls onion, finely minced 1 tbls dried tarragon 1/4 tsp lemon pepper seasoning 1/8 tsp hot pepper sauce (Tabasco) 1 10 oz package frozen spinach,