Seafood

Hook-and-cook fish dinners are as fresh as they come

New Orleans chefs cheat a season of restraint with indulgent, seafood-focused specials

A classic Southern casserole combines briny oysters and the comfort of cream

How much shrimp is required to create a movie classic? About six thousand pounds, apparently

A Miami chef shares his favorite meal for a low-key New Year’s Eve at home

A twist on a Southern classic, from the chef bringing world flavors to Florida’s 30A

The South Carolina chef shares a bright and tasty side or main dish

Bourbon mussels are just one of many surprising flavor combinations in Justin Sutherland’s new Southern-inspired home-cooking book

Caribbean flavors mingle with a dash of New Orleans in this chef’s saucy shellfish

A Mississippi chef’s secrets to crawfish leftovers, plus a recipe for snapper with crawfish curry

This spring, an old South Carolina beachside haunt finds new life

Seabird brings a sophisticated taste of North Carolina’s saltwater bounty—and bivalves for breakfast—to downtown guests

Oyster experts from around the South weigh in on their favorite oysters, by state

Which makes for better taste? Texture? We asked the experts to weigh in

Ryan Bethea wants everyone in the state to be able to get their hands on fresh bivalves

From crab-boil pots to corncob holders, here’s everything you need to set out a memorable spread

An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée

Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home

Take a drive down the Gulf Coast for an unforgettable, seafood-filled adventure

A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick