Melt butter in a Dutch oven over medium; add onion, celery, and garlic, and cook, stirring constantly, until softened, about 5 minutes. Stir in milk, ale, broth, and salt. Bring to a gentle simmer, ...

Note: Look for the precooked Spanish type of chorizo for this dish, not the fresh, uncooked Mexican chorizo. This recipe calls for quick grits, but if you have time, stone-ground grits would be ...

1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

Looking for a hearty, high-protein breakfast that doesn’t require a hectic morning rush? This baked cheesy grits and eggs dish delivers on both flavor and convenience. Made with simple ingredients ...

Add stock, milk, and salt to a heavy saucepan and bring to a boil. Gradually whisk in the grits, a little at a time, stirring continuously to prevent any lumps. Reduce heat to barely a simmer and cook ...

1. In a large pot or cast-iron Dutch oven, heat the ¼ cup of canola oil over medium-high heat. When the oil just begins to smoke, add the onion, bell pepper, celery and ¼ cup of flour to the pan. Cook ...

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 ...

Bring cream and stock to a simmer. Slowly add grits to simmering liquid, whisking constantly. Lower heat and cook 12 to 15 minutes. Season with salt and pepper. Stir in cheese. To serve: Place 2 ...

Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu was beyond ...

For the Shrimp: Melt 2 Tbls. butter in a large skillet. Add both bell peppers, red onions and the corn to the skillet and saute for about 2 minutes. Remove relish from pan and set aside. Melt the ...