Add Yahoo as a preferred source to see more of our stories on Google. Few presidents have been so commonly associated with a particular food as the late Jimmy Carter was with grits. But the former ...

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.

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 ...

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 ...

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

Barbara Cruthirds was one of three finalists in our "Win Your Weight in Shrimp Contest presented by Rouses Markets." "I'm a retired grandma that has been cooking for my family and friends for over 50 ...

Bring milk and water to almost a simmer (steep) in a pot on the stove over medium heat. Add grits. With a stiff whisk, mix until milk comes back to an almost simmer. Stir frequently until tender. Once ...

Like every other red-meat-eating American, I’ve swallowed the idea that the grill is the greatest innovation since fire itself. But ever since a friend subjected me to an entire meal cooked on one, ...