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

Dijon mustard was recently so damaged by climate change, French retailers limited customers to a single jar each. View on ...

On the episode airing Feb. 14 Fieri makes his way to Tallahassee's very own Leon's at Lake Ella for shrimp and grits.

Of course, when there are so many great breakfast spots, making a decision can be hard. Luckily, This is Alabama’s Facebook ...

This is how they prepare the dish in their restaurant. Country Cookin’ introduces us to Spring Creek Restaurant in Wakulla County which serves baked Jalapeno Cheese Grits. Fried Mullet and Backbone is ...

While most EU consumers assume that “Gouda” cheese has to come from the Netherlands, the word “Gouda” itself is not protected. Huysmans’ presentation thus focused on three particular cheeses: Gouda ...

R ich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, it can be difficult to get them just right. Luckily, I ...

Both cooks graciously included me in their work day to teach me how they prepare grillades and cheese grits. I learned the importance of having the vegetables chopped, seasonings measured and meat ...

Slowly stir in the grits with a wire whisk ... Remove the pot from the heat and stir in the cheese. Add salt and pepper to taste. Toss the shrimp in the Cajun seasoning and set aside.

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 ...