This is One Thing, a column with tips on how to live. So much of the cooking we crave in the fall and winter—tender braises and thick stews, crusty roasts and burnished root vegetables—are delicious ...

When I lived in Tennessee I learned quite a few quaint Southern colloquialisms, got used to being called “Ma’am”, and that there are grits and G.R.I.T.S. (Girls Raised in the South). Outside of the ...

A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine — a deeply satisfying staple. Like squash, tomatoes and ...

Grits are an ingredient that I learned to make very early on in my career. Growing up in the Midwest, the most familiar thing to grits was the instant polenta that came out of a box my mom would often ...

Combine flour and Creole seasoning in a large plastic bag. Add steak and shake to coat evenly. Heat 2 tablespoons of oil in a cast iron Dutch oven or a deep pan set over medium-high heat. Add steak ...

HUNTSVILLE, Ala. (TENNESSEE VALLEY LIVING) - Shrimp and grits is a southern staple that is always a perfect meal to make and The Occasional Chef has just the recipe for you to try! Casey Jones, also ...