The latest report card on the health of the Chesapeake Bay shows mixed results, including good news for oysters, and bad news for blue crabs.

The traditional post-work “hour” has stretched well beyond its original confines, and we’re perfectly fine with that.

The commonwealth is celebrating its status as the number one purveyor in the nation of farm-raised and wild caught oysters.

There’s more to the oysters you love to order than you think.

Oysters for $1 a piece. What more do you want?

You may have heard the adage that oysters should only be eaten in months ending with “r.” While the advancement of refrigeration and farming techniques mean that these tasty bivalves are edible all year, there’s a grain of truth to the saying.

Dish of the Week: Oysters Now that we’re in months with an ‘r’, we’re starting to hit prime oyster season, so you should be able to get some truly tasty beauties. If you’re looking for a good deal on raw oysters, you can head over to Maine Ave. Seafood Market, where last week oysters from Corpus Christi were $8 a dozen, and $15 for 2 dozen. Shucking them yourself is easy, and satisfying. Plus,…

Image courtesy of snoshuu Dish of the Week: Chinese hot pot Winter isn’t winter for me without huo guo, or hot pot. Whether you call it Chinese fondue, shabu shabu, Mongolian hot pot or steamboat, one thing is for sure – it’s hard to imagine a more soothing, communal dish. Most families start off with an electric frying pan filled with chicken broth, and small bowls of dipping sauces. My family would always gather…

Dish of the Week Mio Restaurant – Butterscotch pot de creme with toast foam Most restaurants can’t afford a pastry chef – a 1 percent profit on desserts is considered successful. So many restaurants outsource the making of their desserts. Luckily Mio bucks the trend with its own pastry chef, churning out a varying collection of desserts, from crazily deconstructed items to multiple-sauced creations, each more adventurous than the typical cake or pie. The butterscotch…