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 ...

Boiled and then baked, grit cakes are perfect at any meal. For extra decadence and elegance, the cakes are loaded with two ...

Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits that I ate growing up in North Carolina. It is well ...

Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was ...

Wash the scallops carefully and pat dry with a kitchen towel. Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Chill the prepared scallops ...

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 porridge consistency, about 30 minutes. If too thick ...

Southern culture has inspired BBQ, Cajun, Creole, Lowcountry, Floribbean and soul food that's smoked, stewed, braised and ...