Add the smoky, slightly sweet flavors of Gouda cheese to a side of grits. It's great at breakfast, but we especially love it ...

Consider Lillian’s Petite Market & Eatery, a spick-and-span new spot north of downtown that opened in December. Shrimp and ...

Brunch holds a special place in our hearts. There are mimosas, eggs benedict, and the cheers of folks reveling in their ...

Creative cocktails and even more inventive food, from Icelandic hot dogs to Trinidadian curry.

“Grits? Really? Aren’t those just bland, mushy corn kernels?” Oh, my sweet summer child ... Photo credit: Donald Collins Jr Suddenly, you spot it – a blue awning with “Thumbs Up Diner” emblazoned in ...

Blue corn is an important food to the Navajo people. They eat it shelled, roasted, dried and ground, in sweet or savory blue corn mush, or flour. It’s a part of their creation stories, it’s used in ...

Add the half and half and water and bring to a boil. Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes.

The creamy texture of the grits, with a sweet, slightly corn flavor, that's often quite creamy from butter and cheese, contrasts nicely with the firm, springy texture of shrimp. And when that craving ...

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options including corn flour and corn syrup. How, then, do you classify such a versatile food?

Corn isn’t just a crop — it is a cornerstone of U.S.-Mexico trade and North American economic integration. But recent actions by Mexico are putting this relationship to the test, with ...