I would gladly trade everything on a traditional Thanksgiving table for a plateful of my cousin Frances’ oyster, bread and pecan stuffing. She learned it, she says, from her mother, Myrtle Anderson ...

Whether you call it stuffing or dressing, it's a side dish that's always a scene-stealer at the holiday table.

As we gear up for Thanksgiving next week, we’re sharing some of our favorite holiday dishes from The Oregonian/OregonLive’s ...

Oyster PO' Boy Ingredients: 1 1/4 c. buttermilk1/4 c. Franks RedHot sauce4 T. of Cajun seasoning4 dozen oysters, shucked and drained1 1/2 c. corn flour1 1/2 c. all-purpose flour6 c. vegetable oil, for ...

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 ...

This classic Deep South oyster dressing combines golden cornbread, fresh herbs, and briny oysters for a rich, soulful holiday side dish.

Scott "Sparky" Sparks created this easy-to-make-and-eat dish as an alternative to traditional chargrilled oysters, which are made on a half-shell. Rather than the shell, Sparks uses a slice of French ...

Create dishes from grilled oysters on the half shell to shellfish escabeche to stew with recipes from Kimball House When I was growing up, my parents always ate oyster stew together on New Year’s Eve.

Cook bacon in a skillet until crispy; drain, crumble, and reserve. Carefully shuck oysters, removing meat from the shell and saving liquid and one half of the shell. Melt butter in a skillet and sauté ...