Oysters

Grab an oyster knife and get ready to shuck—enjoying the wintertime tradition is easier than it looks

Tip back a taste of Louisiana

Two Southerners shine at the U.S. championships, where both speed and presentation matter

The chef is coming home to Alabama, with Automatic Seafood & Oysters, opening this March in Birmingham. Here’s a preview of his menu—and his favorite oyster-grilling technique

Turn one of the season’s best ingredients into a warming winter meal

Caretakers of a generations-old seafood business in the historic Georgia community of Harris Neck, a father and son look toward the promise of modern oyster farming to preserve a legacy—and a way of life—inextricably tied to the water

Be ready for a roast or raw bar with these top-notch shuckers

Love infuses a historic—and exquisite—set of oyster plates

Get the recipe for one of Charleston’s favorite bites

A Baltimore chef’s time-tested take on an Eastern Shore tradition

What makes them great, why they’re in danger, and where you can shuck one at its freshest

A winter party favorite

Celebrate the South’s bivalve renaissance at one of these new oyster bars

Celebrating the Southern bivalve renaissance

For many oyster lovers, this small orange crab is a happy surprise

The Commonwealth is the largest producer of wild-catch and farm-raised oysters in the country

A flavorful sauce for oysters on the half shell

Georgia’s Seabear embodies the best of a new breed of oyster bar

A lifelong Marylander preserves eye-catching emblems of oyster history