Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Brooke Conroy Bass of Chocolate & Marrow shares a simple ...

Jim Hagy from Chef's Market Catering & Restaurant prepared Smoked Gouda Grits (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For ...

1. Preheat oven to 350 F. Bring broth, butter and garlic to boil in medium Dutch oven. 2. Gradually whisk in grits and return to boil, whisking occasionally. Reduce heat, cover and simmer 8 minutes ...

This dish represents chef Jernard Wells’ Southern roots and the flavors he associates with family. Growing up, he would always look forward to nights when they’d gather around the table to eat his ...

Shrimp and Smoked Gouda Grits Bites are a bite-sized version of two of the South’s favorite foods — shrimp and grits. Succulent shrimp are mounted on top of Smoked Gouda Grits rounds for a perfect ...

Bring the water milk,, butter and salt to a boil in a small saucepan. Add the grits to the boiling water using a whisk. Cover the pot, lower the heat to a simmer and cook the grits according to the ...

To make the grits, bring chicken stock to a boil in a large saucepan. Slowly stream in the grits while whisking vigorously. Reduce to a low simmer and stir frequently for 4o minutes. Add some cream if ...

Weeknight meals are often a test of planning and simplicity. Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a weekend ...

Weeknight meals are often a test of planning and simplicity. Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a weekend ...

Pat the shrimp dry with a paper towel and season with salt and pepper. Heat canola in sauté pan (a 12" cast-iron skillet or nonstick pan is ideal) on medium high and add shrimp, sausage and onion.

Weeknight meals are often a test of planning and simplicity. Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a weekend ...