Oysters Rockefeller

They named this dish after John D. Rockefeller because it was the richest thing anyone had ever tasted. That tells you something. When Antoine's created this masterpiece in 1899, they understood what we still know today: the oyster is a gift from the Gulf, and you honor it by making everything around it equally magnificent.

The original recipe remains a secret locked in Antoine's vault. What we know is the spirit of the thing: briny oysters, verdant greens, aromatic herbs, good butter, and a touch of something anise-flavored to tie it all together. At Lagniappe, I've served thousands of these beauties over the years, and I've learned that the magic lives in the balance. Too much spinach and you bury the oyster. Too little and the dish feels stingy. The Pernod should whisper, not shout.

My grandmother Evangeline made her version with whatever greens came from the garden: spinach, watercress, green onion tops. She'd mutter something about not needing a fancy French restaurant to feed her family like kings. She was right. This is a dish that rewards generosity and punishes timidity. Season boldly. Use real butter. And for heaven's sake, don't overcook those oysters.