This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.
Taken neat, on the rocks, or with a stealth shot of tequila, we think you’ll find no fault with this drink that’s designed for the dog days of summer.