Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu was beyond ...

Grits are always delicious for breakfast with a little butter, but add some cheddar cheese and you’ve turned a classic breakfast food into the perfect base for a savory dinner. I’ve always thought of ...

In a heavy bottomed pot combine the milk, chicken stock salt and pepper to a boil When boiling gradually add in grits a little at a time while stirring with a whisk. once all grits are added reduce ...

Deviled Eastern Shore Seafood Croquettes1 cup Chesapeake Bay white fish (like blue catfish or brook trout)12 ounces good quality canned red salmon (cleaned of bones and skin)1/2 pound jumbo lump ...

Bring cream and stock to a simmer. Slowly add grits to simmering liquid, whisking constantly. Lower heat and cook 12 to 15 minutes. Season with salt and pepper. Stir in cheese. To serve: Place 2 ...

This spread has been a game-changer when I'm entertaining at home. If I’m looking to host a soul food-inspired dinner, I make this incredible fried chicken and hot honey mustard dipping sauce recipe.

Grits are that classic Southern side dish that goes with everything from breakfast to dinner. But add some vegetables, and you turn that Southern side into a delicious main course. Grits are commonly ...

Pitmaster Erica Blaire Roby, the Season 2 winner of Food Network's "BBQ Brawl," joins TODAY to share her recipe for smoked beef grillades over cheddar grits that is sure to be a hit at your Fourth of ...

Why do we do it? Buy the thing, eat the cake, send the text? We do it because we are having a moment. An appalling lack of self-discipline moment. A moment that will teach us, yet again, the real ...

For me, Easter means daffodils and tulips, candy-filled eggs, and grits quiche. In my family, we always gather for Sunday brunch, and the centerpiece of the table is inevitably this recipe. I’ve ...

Despite growing up in Virginia, I never tasted grits until I was in college. I remember that first bite vividly, because it left me with the impression that grits were truly disgusting. My freshman ...