Shrimp adds so much to dishes, unless you overcook it. Master this simple two-step trick and you'll never eat mushy, rubbery ...

A pair of Tri-Cities restaurant veterans are fusing Northwest cuisine and flavors of the South in a familiar setting. Maigh ...

This recipe is without a doubt one of my favorite appetizers! Based on an American classic, I added a touch of Italian and ...

CC's Coffee House, with several locations around Baton Rouge, introduced new seasonal drinks for the Carnival season. Try a ...

If you think grits resemble library paste, you obviously have never tried the real thing. True grits, if you will.

Polenta is an amazing bed for many delicious toppings, but making polenta takes time. This pantry staple speeds the process ...

One of the most time-honored remedies for coping with the cold, gray and often bleak days immediately following the holidays ...

Spoon the shrimp mixture down the center of the grits. Sprinkle the chopped parsley ... amount of water and a longer cooking time. Recipe courtesy of Sunday Brunch: Simple, Delicious Recipes ...

Symiah Dorsey is an Assistant Editor at Southern Living, where she writes for both print and digital media. Symiah recently graduated from Southeastern Louisiana University with a B.A. in strategic ...

It’s hard to determine what makes a recipe the best recipe, something reliable and memorable that’ll be turned to for years to come. There’s a lot to consider, but most importantly ...

Combine the first six ingredients in a greased 3-quart slow cooker. Cook, covered, on low until liquid is absorbed and grits are tender, 2 1/2 to 3 hours, stirring every 45 minutes. Stir in ...