This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.