These tips will help you make grits that make Grandma proud. As all good Southerners know, grits are the workhorse of the kitchen. Take almost anything you have in the fridge, stir it into a pot ...

R ich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, it can be difficult to get them just right. Luckily, I ...

Add the smoky, slightly sweet flavors of Gouda cheese to a side of grits. It's great at breakfast, but we especially love it ...

It is also where I learned to cook the peeled and deveined shrimp directly in the hot steamy grits. I wrote about that version—accented with wilted baby spinach and cherry tomatoes—about 10 ...

Both cooks graciously included me in their work day to teach me how they prepare grillades and cheese grits. I learned the importance of having the vegetables chopped, seasonings measured and meat ...

From Beignets Caribbean Cafe in Jacksonville, Joyce LaFray Young’s book, Country Cookin’, here is their recipe for Red Beans. It requires overnight soaking of the beans. You will also need to stock up ...

Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes. Add more butter, if needed. Remove the pot from the ...

This story has been updated to correct the location of Purple Poulet. The first time I had shrimp and grits – I mean really good, authentic Southern shrimp and grits – was at a place called ...