Some people might quibble over whether this type of dressing is the same thing as oyster pie. Well, it might be, but not on Thanksgiving.
Use oyster liquor or clam juice to make a snack that’s deliciously fried and full of flavor.
Original to the Rudisill oyster supper, this classic combo makes for a memorable meal.
The education of oysterman and teacher Ryan Bethea started on land with one brave slurp. Now, his sustainably harvested Harkers Island oysters are prized throughout the state.
Find out what three experts have to say about the mighty mollusk and why oysters are so important to our coast. Plus, find how to shuck ’em and the tastiest way to eat ’em.
In 1890, tensions between native Ocracokers and marauding outsiders came to a head. At the center of the conflict? A small but valuable shellfish.
The tastiest oysters come from the unlikeliest of places: the silt and mud of Stump Sound.
Lin Peterson, co-owner of Raleigh-based Locals Seafood and an expert on the art of shucking oysters, demonstrates two different ways to open and enjoy these tasty mollusks.
Nothing beats a North Carolina oyster plucked straight from the saltwater. Just ask Morehead City restaurateur Sammy Boyd.
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
