Though they may not hold the appeal of their fresh counterparts, canned plain oysters and smoked, tinned oysters have a place in your cooking.

Oyster and Artichoke Soup 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 ...

Cooking oysters changes their flavor and their texture. What was once aggressively briny, tasting like cold, clean seawater, is calmed, the mollusks' natural sweetness shines.

Oyster and Artichoke Soup 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 ...