In a saute pan with a little bit of oil, toast the minced garlic. Add chopped kale, stirring to coat and mix. De-glaze pan with white wine. Reduce by 3/4, add bread crumbs to bind ingredients. Remove ...

DEAR ACCIDENTAL CHEF: One of my favorite dishes is oysters Rockefeller. I'd like to make this dish at home, and I've found a great recipe, but the first ingredient is "36 oysters on the half shell." ...

If you're looking for a fresh, impressive appetizer for your next dinner party, then these classic oysters Rockefeller will most definitely do the trick. These oysters come loaded with a ...

The biggest holiday party flex? A raw bar. When I think about the moment I fell in love with food, I think about oysters. I was maybe 12, and slurping down a raw oyster felt like an alarming dare. I ...

The page featuring Oysters Rockefeller in Chef Tim Richards' recipe book is well-worn. "It looks as old as dirt, and it is smudgy," Richards said. "I have been making that recipe for 30 years." As ...

In this video, join Chef Roscoe as he puts his spin on Emeril’s Oysters Rockefeller! This classic dish features fresh oysters topped with a rich, buttery spinach mixture, breadcrumbs, and Parmesan ...

Nobody can argue that it took a supreme act of desperation or hunger to be the first person to look at an oyster and think there might be something tasty inside. But I argue the second person to ...

Think oysters are only for slurping raw on the half shell? Think again. From chargrilled beauties dripping in garlicky butter to golden fried oysters that disappear faster than you can say ...

Oysters Rockefeller originates from the iconic New Orleans restaurant, Antoine’s. It was created in 1899 when the chef ran out of escargot and substituted oysters on the half shell. The recipe stuck, ...