Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow ...

When it comes to dinner parties, Southerners do them best. But that doesn't mean they're easy. Use this menu and tips to host the easiest dinner party ever.

Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. This chowder is best when made the day prior to serving ...

TALLAHASSEE, Fla. (WCTV) - Chef Yolonda Bowman made Blackberry Mimosa’s shrimp and grits in the WCTV studio Wednesday. Bowman is a local chef from Valdosta, Georgia and the the owner of ...

Pinar Uysal-Onganer does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations ...

Another southern staple is the excellent shrimp and grits ($29) made with flavorful fried shrimp lavished with a creamy smoked bacon and seafood ragoût, sixed by Anson Mills Cheddar Grits and ...

A perennial classic, this appetizer mixes salty smoked salmon and crunchy cornichons into a creamy, rich egg filling. Smoked salmon brings salt and smoke to this iconic side, with crisp chopped ...