I will never understand people who don’t like eating grits, but I do understand people who don’t like making grits. Like preparing risotto and polenta, the process usually involves a good bit of ...

I recently asked a group of friends to define “stew,” and most agreed that a stew should have a long cooking time.

Grits are a staple in households across the country, and are more nuanced than you may realize. These are the main types on ...

Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity. They are a through line connecting Indigenous people, ...

Grits can be enjoyed all on their own in a bowl topped with butter. Scott Suchman For The Washington Post Grits are beloved, sacred. Some even are a secret recipe. They possess the duality of pleasure ...

Étouffée is a classic dish in New Orleans' cuisine. It's typically made with shellfish, such as shrimp or crawfish, and served over rice. For Vieux Carré's menu, chef Jeana Pecha offers a twist on the ...

1 cup chopped bell peppers (green, orange, yellow or a mix) 1 14-ounce can chopped tomatoes or an 8-ounce can of tomato puree First, make the salsa. Add the chopped tomato, shallot, balsamic vinegar ...