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, ...

Add the half and half and water and bring to a boil. 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.

The key is to keep the process low and slow, which is much more achievable if you're using this device instead of doing ...

This time of year in New Orleans, Mardi Gras music is on the radio and the tone is set for the decadence of Carnival season.

This time of year in New Orleans, Mardi Gras music is on the radio and the tone is set for the decadence of Carnival season.

Famed Southern food writer Nathalie Dupree devoted an entire book to shrimp and grits with 80 variations, and its opening line reads, "Shrimp and grits, one of the South's beloved foods, leaves a ...

Nestled in the heart of Huntsville, Blue Plate Cafe is the kind of place that makes you wonder if you’ve accidentally ...

For Ree Drummond, steak isn't just a recipe; it's a lifestyle. Here are the best steak dinners for both special celebrations ...

Melissa Clark’s meatball recipe is, as the name indicates, wholly versatile, and a reader favorite with five stars and over 4,000 reviews. Stuff leftovers into split hero rolls for sandwiches ...

I prefer mine served with a hint of heat, like the "bang bang" shrimp recipe from the blog Stay Snatched. I also like the shrimp paired with lemon aioli. Setting up a three-bowl dipping station is ...