Even after all these years in restaurants and on TV, Tyler Florence is still making new culinary discoveries. While writing his latest book, "Inside the Test Kitchen: 120 New Recipes, Perfected" ...

In a large bowl combine flour, cornmeal, Conecuh, corn, jalapeno and onions. In large stock pot add heavy cream and water and bring to rapid boil. Add butter and slowly add dry grits. Reduce to medium ...

Our grits recipe is classic and simple, with ground corn gently simmered in broth and spiked with a dash of cream. Grits are ...

Grits are a staple in households across the country, and are more nuanced than you may realize. These are the main types on the market and what sets them apart.

Shrimp and grits is the epitome of southern Lowcountry cuisine. Traditionally, cheesy corn grits are topped with tomatoey shrimp, bacon and bell pepper. This recipe takes a slight departure from the ...

This recipe is perfect for Al because he is a man who truly loves barbecue. To celebrate his big day, I knew I had to make him something that's not yet in his cookbook, so I decided on this beautiful, ...

Getting your Trinity Audio player ready... I’ve tried them all, those bottled incendiaries. I’ve slathered ribs with Satan’s Blood, marinated chicken wings in Marie Sharp’s Habanero, dotted my roast ...

Pure comfort food, grits, like polenta, are made from stone-ground dried corn and cooked slowly in water so they release their starch before transforming into a creamy, luxurious dish. Look for ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CORN GRITS WITH COLLARD GREENS AND ANDOUILLE Yield: 4 servings 1 cup corn grits (see note) Salt If using stone-ground grits such ...

Excuse me for a minute while I suck up to my boss. Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are ...