Grits

An elevated take on battered shrimp

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

Chef John Currence’s ultimate one-dish breakfast

A few thoughts on grits as a deadly weapon

A Lowcountry chef translates shrimp and grits

The Most Southern Ice Cream Ever