Grits are a popular breakfast component in the southern United States and can be made quite simply with butter, salt, and black pepper. Like most dishes, there are many chef-worthy ingredients to ...

If you're from the South, you've probably at least heard of grits pie. This classic dish proves that you can, indeed, have ...

BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are ...

Yes, the farmers market has plenty of fresh fruit and vegetables that are grown in Louisiana. But, because we rarely see the process, it’s hard to imagine the southern staple of yellow corn grits was ...

This recipe is perfect for Al because he is a man who truly loves barbecue. To celebrate his big day, I knew I had to make him something that's not yet in his cookbook, so I decided on this beautiful, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CORN GRITS WITH COLLARD GREENS AND ANDOUILLE Yield: 4 servings 1 cup corn grits (see note) Salt If using stone-ground grits such ...

Corn Flakes may seem to be ubiquitous today, but this breakfast cereal actually has a strange and surprising origin story in ...

From simple sautéed greens to a no-bake pie, recipes ideal for large groups. By Luke Fortney Luke Fortney is a food reporter who recently made breakfast burritos for six friends while on vacation in ...

1 large bunch (about 1 1/2 pounds) collard greens 1 large onion, chopped 1 large red bell pepper, seeded and diced 3/4 pound fully cooked andouille sausage, divided (see note) If using stone-ground ...