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 ...

Making grits on a weeknight can feel ambitious, but using quick grits turns it into a simple affair. In The Pioneer Woman’s shrimp and grits recipe, she loads the quick grits with flavor by cooking ...

Celebrity chef and author Cala Hall shares a recipe for shrimp and grits. If you're craving some comfort food, a special soul food treat may be just what you need. Celebrity chef and author Carla Hall ...

The flavors in this blackened shrimp and grits are so perfect, each bite is a party in your mouth. This is a true Southern or Cajun dish. The blackened shrimp are seasoned just right. No seasoning ...

"I top off my better-for-you creamy grits with shrimp and bacon for a meal that tastes like a million bucks," Lisa Lillien says. Lisa Lillien is the author of the popular Hungry Girl website and email ...

We’ve long associated grits as part of our country breakfast south of the Mason Dixon line, or in classic southern dishes like shrimp and grits. But grits have become so much more than that, and you ...

Q: Taqueria del Sol makes the best Shrimp & Grits in town. However, it is not on their regular menu. They have it as a weekly special only a couple of times a year. My husband and I have been known to ...

I dined recently at Southern Art at the InterContinental Buckhead hotel. I absolutely loved the shrimp and grits they serve. The chef had an interesting twist to an old favorite recipe. Any chance ...

"It is a true Southern breakfast dish but has the beautiful zing of spices that Indian cuisine is famous for embodying," says the Food Network star Maneet Chauhan's grits aren't your average grits.

The cookbook celebrates and highlights authentic Black food and stories. Marcus Samuelsson's new cookbook celebrates Black excellence in the culinary field through stories and recipes. "The Rise: ...

Note: Look for the precooked Spanish type of chorizo for this dish, not the fresh, uncooked Mexican chorizo. This recipe calls for quick grits, but if you have time, stone-ground grits would be ...