Few presidents have been so commonly associated with a particular food as the late Jimmy Carter was with grits. But the former president didn't like just any grits—he loved cheese grits. Creamy, ...

Southern Grits have long held a cherished place on the tables of comfort and tradition. Derived from ground white or yellow corn, grits boast a rich history deeply rooted in the Southern culinary ...

Chef Kevin Mitchell joins TODAY with a recipe for the Southern staple of fried fish and grits. He goes step-by-step on how to prepare the fish batter, tips for frying up a crispy golden texture and ...

Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity. They are a through line connecting Indigenous people, ...

Grits can be enjoyed all on their own in a bowl topped with butter. Scott Suchman For The Washington Post Grits are beloved, sacred. Some even are a secret recipe. They possess the duality of pleasure ...

We took shrimp & grits to the next level—by catching 10,000 shrimp and cooking up the boldest, richest version of this Southern classic you’ve ever seen. It’s sea-to-skillet flavor at its finest, with ...

These tips will help you make grits that make Grandma proud. As all good Southerners know, grits are the workhorse of the kitchen. Take almost anything you have in the fridge, stir it into a pot of ...

A recipe from husband-and-wife Southern chefs. James Beard Award nominated chef couple Greg Collier and his wife Subrina, joined "Good Morning America" to share a staple recipe of the South. The ...

SAVANNAH, Ga. (WTOC) - We’re on our final day of our Thanksgiving cooking series, you’ve seen several members of the WTOC team stop by our Morning Break kitchen to share their favorite holiday recipes ...

This is an archived article and the information in the article may be outdated.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. Michael Chapman who is affectionately known ...

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 ...