This bold-flavored Cajun Shrimp and Grits is a southern classic, boasting a creamy, cheesy base with spicy pan-fried shrimp ...

The key here is to cook your grits on medium-low heat to ensure they stay creamy and don’t stick to the bottom of the pot.

Famed Atlanta restauranteur Gocha Hawkins is bringing the flavor of brunch to your home with a new cookbook featuring her ...

Cook until shrimp is tender and thoroughly cooked. Add more cream until desired consistency. Bring 3 cups of water to a boil, add salt sparingly (your base will be slightly salty), add grits.

or for Shabbat dinner): this lovely porcini ragù that Ligaya Mishan adapted from a recipe the cookbook writer Ixta Belfrage ate as a child growing up in Tuscany. It comes together far more ...

Cook until sauce is thickened and shrimp are perfectly done. Use additional chicken stock if the sauce becomes too thick. To serve, place an equal portion of warm grits in the center of each large ...