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Seafood

Fork in the Road

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

Food & Drink

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

Food & Drink

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

Tastemaker

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

Tools

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

Anatomy of a Classic

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

Food & Drink

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

Travel

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

Food & Drink

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

Food & Drink

Chile flakes and a healthy pour of hot sauce bring the fire to these bivalves

Food & Drink

A warm raisin-sherry vinaigrette tempers the strong-flavored fish

Food & Drink

Briny giardiniera brightens simple roasted fish

Food & Drink

A traditional dish, just-like-grandma-made (if your grandma is a fantastic Italian cook)

Food & Drink

Sweet seared shellfish contrast with a spirited tomato sauce

Food & Drink

Sweet snapper steamed in parchment paper is easy to scale up for however many you want to serve

Food & Drink

Southern Italy meets the South in a scrumptious holiday tradition

What's In Season

With their unmistakable chompers and full, balanced, flavor, sheepshead are as delightful to catch as they are to eat

Good Eats

You’ve got your fried-platter favorites. But what about finer-dining at the beach? Here are six Southern seafood spots where the only thing nicer than the meal is the view

Harvest

The quirky puffer fish known as sugar toads are swimming onto more mid-Atlantic menus

Recipes

Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s new cookbook