Saturday, September 25 at the Harris Theater rooftop. There will be two sessions – one from 2 to 5 p.m. and another from 7 to 10 p.m. On Medium heat in 4qt pot add 6 cups of water, 2 Tbsp. Butter, ...

When we have a crawfish boil in Louisiana, we make sure to have our vegetables, too. Years ago, adding corn and potatoes to the pot was de rigueur, but today people add any vegetables they like, such ...

This creamy, eggy side dish turns out surprisingly light and fluffy. Stone-ground grits give the dish a more robust flavor and texture than the quick or instant stuff. The casserole is deliciously ...

Grits: the best — or worst — part of a Lowcountry meal, depending on your tastebuds. The controversy behind grits is as old as the dish itself, first crafted by Native Americans in the 16th century.

Paula Deen likes to use grits that "aren't fancy" -- for instance, not stone-ground -- to make this simple and creamy version. See her tips for better grits (below right). Adapted from "Paula Deen ...

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 ...

A top pitmaster makes a pit stop to share what he makes when he's away from his grill! This recipe was shared by Chad Ward, Pitmaster from Whiskey Bent BBQ in Lakeland. Click here for a ...