R ich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, it can be difficult to get them just right. Luckily, I ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ...

make it taste spectacular. I use a wheel of Boursin to season the grits as well as 1/3 cup of grated Parmesan-Reggiano and some salt and fresh ground black pepper. Make sure the grits are ...

The Tindley Temple has been a landmark in Philadelphia for more than a century. The menu features classic breakfast and lunch ...