Bring the water, heavy cream, milk, and chicken base to a simmer, then slowly whisk in the grits and reduce to low heat. Cook for 20–25 minutes, stirring occasionally until thick and tender. Stir in ...

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.

Add water to a medium pot and set it over high heat. Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a ...

Yields 8 servings. Recipe is by Teresa B. Day. 2 poblano peppers 2½ cups chicken broth 1 cup yellow stone ground grits ½ cup half and half ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon smoked ...

I love making beef grillades because of their simplicity and rich flavor. They're also the ultimate comfort food when nestled into a bowl of creamy cheddar grits. This is a classic New Orleans brunch ...

Prepare smoker according to manufacturer's instructions, bringing internal temperature to 250°F to 275°F; maintain temperature 15 to 20 minutes. Place tomatoes in a medium-size stainless-steel skillet ...

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 ...

Few dishes tell the story of the American South quite like shrimp and grits. What began as a humble, practical meal along the coastal lowcountry — where fresh shrimp were plentiful, and stone-ground ...

1. Roast poblano peppers over open flame on the stove until charred and blistered, about 8 to 10 minutes total. Place in a bowl with a lid for about 5 minutes. Skim off the blistered skin. Dice ...