Grits

A crowd-pleasing pot roast from Nashville chef Matt Moore’s new cookbook

Three new books illuminate the culinary history of the ancient method for cooking corn

From the historic Charleston style to flavorful twists with global influences, here are some variations to try

A twist on a Southern classic, from the chef bringing world flavors to Florida’s 30A

The ‘Outstanding Chef’ winner shares her take on a Georgia classic—a staple on the menu at her new Austin outpost, the Grey Market

Sam Davis, the new G&G Club executive chef, adds a sweet Creole spin to a Southern favorite

Ground pecans and roasted squash spike your grits with a taste of fall

With a dash of curry powder and a swirl of coconut milk, the Garden & Gun Club chef puts a Bay Area–spin on the Southern staple

Whether eaten at home or away, the good bowls are always remembered

Other dishes may come and go, but the baked grits at Birmingham’s Highlands Bar & Grill will never change—and that’s just how chef Frank Stitt likes it

Kernels of wisdom about one of the South’s fundamental foods

Ten purveyors that will send freshly ground grits straight to your doorstep

A savory treat for breakfast and beyond from Arnaud’s in New Orleans

Take cues from generations of cooks on Edisto Island, South Carolina: Master this basic recipe, then build on it

One day a year, enjoy the most decadent grits ever, courtesy of Charleston chef Kevin Johnson

Author and TV fixture Carla Hall shares her take on the Lowcountry classic, one of 145 recipes from her new book

Unique red corn becomes rosy-colored “Unicorn” grits at a new Lowcountry restaurant

A Puerto Rican staple elevates classic grits to new comfort-food heights

The perfect Creole brunch dish

A Chinese-accented take on a Lowcountry favorite