In Britain, grits are those annoying scratchy things that fly at your windscreen in the depths of winter. In the American South, they are breakfast. And not just any old breakfast either: this sloppy ...

The rustic texture and toasty corn flavor of stone-ground grits bear little resemblance to the bland porridge of Jason Starnes’s youth. At South City Kitchen, he uses a 50/50 blend of earthy, yellow ...

Low Country Shrimp and Grits at CAM Café in the Cameron Art Museum at 201 S 17th St. in Wilmington, N.C. It’s the ultimate coastal Southern triumvirate: shrimp, corn and pork. It sounds simple but the ...

This is One Thing, a column with tips on how to live. So much of the cooking we crave in the fall and winter—tender braises and thick stews, crusty roasts and burnished root vegetables—are delicious ...

In the 18th and 19th centuries, cornmeal grits were a staple of all three meals in the American diet—breakfast, lunch, and dinner, said Melissa Clark in The New York Times. Gradually, the popularity ...

What do you do on Christmas morning? Sleep? Read the paper and sip coffee, as if it were a leisurely Sunday? Or race to the tree at the crack of dawn to watch your kids delight in their presents? I’ve ...

It’s the ultimate coastal Southern triumvirate: shrimp, corn and pork. It sounds simple but the classic shrimp and grits dish is endlessly adaptable with the addition of vegetables, choice of bacon or ...