The key is to cook the shrimp in the bacon fat.

Shrimp and grits shine when texture and timing are respected. The Blackstone griddle delivers high heat for juicy, perfectly ...

RICHMOND, Va. -- It’s time for the tasty part of our show! Chef and caterer Andre Smith, Sr. of Andre’s Catering Services joined Andrias and Bill in the Virginia This Morning kitchen to make his ...

1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

"I grew up eating grits, which were a household staple that my family brought with them from Mississippi to Ohio. When I moved to South Carolina, I was reintroduced to grits. Adding bacon, scallions, ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

I recently asked a group of friends to define “stew,” and most agreed that a stew should have a long cooking time. Respectfully, I disagree! I think just about any food simmered in a sauce can be a ...

Opening a new restaurant during the pandemic is a risky business decision, but Chef Travis Gary Peters thrives on taking chances. Peters recently opened a gastropub, The Delta, at 135 S. Sixth Ave., ...