Oysters

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

Cast-iron fried oysters

This crowd-pleasing casserole combines two Louisiana standards

Two cousins fight for hallowed oyster grounds

For a clean taste of the ocean, look for these Southern selects

It’s usually not love at first sight, but then you understand what all the fuss is about

Chef Edward Lee shares his recipe for oyster dressing

Chef Bryan Caswell’s recipe for oysters Rockefeller

Chef Linton Hopkins’ recipe for lightly coated oysters fried to a crisp