“Soup is a warm way of getting to know a culture and its people,” writes cookbook author Pati Jinich. She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.

Yields 8 bowls or 16 cups. Recipe developed by chef and restaurateur Warren LeRuth in the 1960s is in “Louisiana’s Tables: A Culinary Heritage Tour” by Jyl Benson (Savory House Press, Nov. 10, 2017).

This recipe makes a pot of soup big enough to feed a crowd and can be scaled down as needed. In her cookbook, “Mosquito Supper Club,” Melissa M. Martin, the owner of the New Orleans restaurant of the ...

1. In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. 2. In a Dutch oven over medium heat, cook ...

Oyster soup or oyster stew has been a tradition in many families for generations. The revered chef Warren Leruth gave his mother-in-law's 1951 recipe, Margie's oyster soup, to the 1988 "New Orleans ...

The recipe for Oyster Soup in the Dec. 4 Food section did not contain enough liquid. Here is the corrected recipe. Melt the butter in a saucepan over medium heat. When it foams, add the shallots and ...

Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to ...

Hannah Walhout is freelance writer-editor formerly on staff at Food & Wine. She was also, for many years, a print editor at Travel + Leisure, where she covered the food & beverage beat. Emily Ziemski ...

Reserving liquor, drain oysters; set aside. In a large saucepan, melt butter. Add onion and cook over medium-low heat until tender, about 5 minutes. Stir in flour and cook, stirring so that flour ...

In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes. Add Cajun seasoning and stir for another 2 minutes.