Commissioned by Different Kind and produced by Bristol bakery, Step and Stone, these biscuits have won several prestigious ...

Southern-style corn grits are a simple, hearty side dish made with just a handful of ingredients. They come out creamy and ...

The Eggs Cochon benedict features slow-cooked apple-braised pork debris (that’s New Orleans speak for tender, shredded pork ...

The Eggs Cochon Benedict features slow-cooked apple-braised pork debris (a nod to the restaurant’s New Orleans roots) topped ...

When you think of New Orleans cuisine, rich, flavorful dishes come to mind, and Shrimp and Grits is no exception. This S ...

The latest Catch Shrimp & Grits served at 6623 Market St. combines a smoky note from Benton’s bacon (a chef’s favorite), with very large shrimp, and creamy stone-ground grits covered with a ...

BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn ...

Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind. They have a hearty texture, which makes them more filling than other ...

Serve immediately. Cooking Tip: If using stone-ground grits, be sure to follow the package directions as they may call for a different amount of water and a longer cooking time. Recipe courtesy of ...

First, always start with the best primary ingredients: the freshest wild-caught shrimp and the highest quality stone-ground grits. Second, don’t bury the flavors of these great primary ...