Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Although Lorenza Aznar is not a Maryland native, the executive chef of Annapolis’s Sailor Oyster Bar fell in love ...
This spinach dip is from a 2002 cookbook by New Orleanian Katherine Fausset, "The Cooking Club Cookbook." Makes 6 to 8 servings 1 tablespoon olive oil 1 dozen fresh oysters, shucked, drained 1 ...
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