1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

Yields 8 servings. Recipe is by Teresa B. Day. 3 cups water ½ teaspoon salt 1 cup stone-ground grits 3 cups shredded smoked cheddar cheese, divided ¼ cup butter 5 eggs 1½ cups heavy cream 1. Heat oven ...

What are grits? Well... you’d be surprised to learn that there’s a much longer history to the word “Grit.” Before European explorers came west, the indigenous people of North America were eating a ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. I recently ...

Some recipes stay around because they simply work. This collection highlights Southern dishes that have been passed down and ...

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 inexplicable, I was struck by a consuming desire to ...

I recently asked a group of friends to define “stew,” and most agreed that a stew should have a long cooking time. Respectfully, I disagree! I think just about any food simmered in a sauce can be a ...