Judy Gelman and Peter Zheutlin, authors of The Unofficial Mad Men Cookbook, adapted this recipe for Oysters Rockefeller from a 1977 edition of The Grand Central Oyster Bar and Restaurant Seafood Cookbook. Over the years the Rockefeller recipe used at the storied Oyster Bar has changed but this one is that would be the closest to the ones that Don and Roger enjoyed. More

In this Perennial Plate video, we take a short trip along the Rappahannock River in eastern Virginia to get a glimpse into the sustainability of oysters. They are pretty remarkable creatures. Learn more about how they filter gallons of water each day from the guys behind the family-owned Rappahannock River oysters company. More

This stew is a close relative of the Manhattan-style clam chowder; it uses a tomato base and a good assortment of vegetables as well as fish stock. The oysters and their liquor are dropped in the stew at the moment you turn off the heat, to ensure that they don't get overcooked. The result is plump oysters and a satisfying bowl of stew. More

These photos should give you a sense of what life is like for the typical oyster grown at Island Creek Oyster Farm on Massachusetts' south shore, just north of Cape Cod. It's an ideal habitat for oyster farming because it's protected on three sides by land and open to Cape Cod bay. At any one time, there are between 15 and 20 million oysters growing here. They start their lives about the size of a pepper flake. More

When Tupelo opened in 2009 to serve "comfort food with a Southern drawl," I was torn. On the one hand, I like to be comforted and I'm OK with most drawls. On the other hand, I'm convinced Van Morrison recorded "Tupelo Honey" just to distract us from how annoying "Brown-Eyed Girl" is.I might have stood in the middle of Inman Square staring at my hands forever if a kindly stranger hadn't said something about Tupelo's excellent oyster po'boys. I've never been to New Orleans and am no po'boy aficionado, but I'm game to try any noun preceded by "excellent oyster." More

Turf n' Surf Po' Boys is a funky food cart in downtown Austin with a shipping container as a kitchen decorated with peace signs, a fishing net, and surf board. It's one of those places that makes you think, shoot, Austin, you truly are a special place. Most of the menu can come in either po' boy or taco form. Since this is not the Taco a Day column (!), we ordered the Fried Oyster Po' Boy. More

Grilled oysters are common outdoor food in Louisiana, where people fire up their grills or build coals in a campfire to cook oysters on the half shell. It is hard to capture in words or pictures the interplay between briny oyster liqueur, juicy oyster meat, and the pats of garlic and butter set into the opened oysters, which are then grilled over a conventional barbecue rack or placed directly into hot coals. More

This week I talked to fisherman and oystermen in Louisiana's Bayou Country about the current state of seafood. The short answer: there was no consensus. While the oil spill caused serious environmental damage, the greater challenge is combating the negative press about Gulf seafood. Here's what they had to say. More

Raw, fried, baked, stuffed or made into a sandwich, oysters are always satisfying. The bivalves are available all year, but they're best eaten in the colder months from September to April. While a long-standing myth says oysters should not be eaten during months that do not contain an "R" (May through August), oysters generally are thin in the summer because they devote their energy to reproducing. More

After working with Barbara Lynch at No.9 Park and B&G Oysters, Proprietor Garrett Harker set new standards for hospitality and casual dining in the Boston dining scene with Eastern Standard, his flagship restaurants in the heart of Kenmore Square. With Island Creek Oyster Bar, just a few doors down, he's managed to pull it off again. More