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03/09/2009
Oyster and Absinthe Dome
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.
Issue #119
10/10/2008
Oyster Stuffing
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Issue #115
08/30/2007
Tuna–Noodle Casserole
This is an updated version of the great American casserole.
Issue #98
01/29/2010
Risotto with Butternut Squash, Leeks, and Clams
The secret of good Italian home cooking resides in the ingredients themselves. This recipe, from Marcella Hazen, reflects this philosophy perfectly. Continue...
Issue #77
11/19/2007
Oyster Stuffing
Stuffing recipes from the East and Pacific Northwest were found to have this special ingredient–oysters.
Issue #46
03/08/2007
Scalloped Oysters
This Southern specialty is best made with small oysters and plain saltines.
Issue #9
01/17/2007
Crawfish Pie
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
Issue #4
12/29/2011
Hot Crab Dip with Pita Chips
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
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