In this part of the Beneath the Surface series, we discover what the chefs in New Orleans are doing to move past the disaster and keep serving the best seafood they can. Much of the series focuses on the plight of the Gulf oyster, among the most versatile delicacies of Gulf seafood. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or used in a variety of drinks. They are widely reputed to be an aphrodisiac. And they are one of the species most impacted by the Gulf oil spill.
Food & Drink July 16, 2018 2:21 pm
I enjoy this time of year so much because it brings with it so many truly fresh fruits and vegetables for the offering. Having spent (…)
RecipesJuly 14, 2018 8:21 pm
Fried potatoes and scrambled eggs with red and green enchilada sauce make a tasty breakfast or dinner casserole. You can find mild or (…)
RecipesJuly 11, 2018 5:17 pm
Cool down on a hot summer day with a scoop or two of an incredible ice cream that you’ve made yourself – without a churn! When I (…)