1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

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 ...

There are some dishes where the differences between an okay example and an exceptional one are difficult to discern. Shrimp and grits isn’t one of them, at least not in the opinion of John Ondo, the ...

Do you ever get stuck in a dinner rut? It’s happened to us more times than we can count, and while it’s tempting to fall back on frozen pizza when we’re uninspired, sometimes it’s better to just flip ...

Getting your Trinity Audio player ready... I’ve tried them all, those bottled incendiaries. I’ve slathered ribs with Satan’s Blood, marinated chicken wings in Marie Sharp’s Habanero, dotted my roast ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — It’s a simple, yet easy ...

My Sunday school class ate at the Southern Fusion Dining in Locust Grove. There were 18 of us and everybody I talked to said it was some of the best food they had ever eaten. Plus the service was ...

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 ground kind.