IT IS A SOUTHERN STAPLE. AND ON THIS WEEK’S FARM TO FORK FRIDAY, KCRA 3’S LISA GONZALES SHOWS US HOW THE CHEFS AT THE HARD ROCK HOTEL AND CASINO MAKE THIS SAVORY COMFORT FOOD. ON THIS WEEK’S FARM TO ...

Every major city seems to claim a sandwich as its own: Chicago with Italian beef sandwiches, New York with pastrami on rye, Buffalo with beef on weck, Philadelphia with cheesesteaks. New Orleans, a ...

Join us for the next chapter of our JOLLY adventure in New Orleans, where we dive into a true Southern culinary delight with our first taste of LEGIT Shrimp and Grits, accompanied by the classic ...

The first time I tasted New Orleans-style barbecue shrimp, I was confused. It had none of the smoky char associated with food off a grill or smoker. And that’s because it’s not actually barbecue.

Pour the grits into a buttered 8-inch-by-8-inch baking dish and refrigerate to harden. Cut the grits into 4 triangles, or any other shape you wish. When ready to serve, heat through in an oven or a ...