This tried and true recipe for rich, cheesy grits serves up an ideal savory breakfast food or side for barbecue shrimp. "I seriously have received three marriage proposals over a bowl of my cheese ...

Jacques Pepin, known for his cookbooks and TV shows, moved to Comnecticut in 1974. That decision has had a big impact on the ...

or they can be transformed into a cheese and grits souffle. So, while Colbert's dish may not serve as the best ambassador for grits, Ramsay is right: Brits should eat more grits. Read the original ...

On paper, polenta and grits might seem very similar. They are both made from ground corn, and they are both a creamy, puree-like dish (in most cases). They are both yellowish in color, and they can be ...

Cut a 42cm/16in piece of baking parchment in half lengthways. Fold one half in half again and tie around a 13cm/5in soufflé dish using kitchen string. Lift the paper so it creates a collar that ...

Delicious food is one of the greatest pleasures we have in this world. A tasty meal can satiate our hunger, lift our spirits, ...

Preheat the oven to 200C/400F/Gas 6. Butter the inside of a large oven-proof pudding dish and dust with caster to coat the inside evenly with sugar. Rub the sugar cubes over the skin of the orange ...

The past few years have seen a boom of new options in St. Louis for bagels and biscuits, breakfast sandwiches and burritos, ...

And then an extraordinary dish that seems so simple yet takes so much deft control: truffled Parmesan grits with a sunny side up egg and house-cured veal bacon ($28). It seems like the most lavish ...

Draper’s Café is a homage to Southern cuisine- think fried green tomatoes, shrimp and grits and fried chicken ... And chocolate souffle. And cookies. Oh, and I almost forgot about those ...

Feast late into the night on a four-part menu: cold treasures (tuna crudo; red crab noodles topped with caviar); dumplings and dim sum (steamed and fried dumplings, prepared for guests at a six ...

Jerk chicken has been joined on the list by zesty jerk shrimp, head-on specimens splayed over butter-glossed, collard-tinted cou cou, its texture reminiscent of grits. The secret to some dishes ...