Some things are like clockwork. For Crystal, her weekly routine during her high school years consisted of getting up and making herself grits and toast for breakfast. Oh, how she loved her grits! Some mornings she had them with sugar and butter; other days she simply salt-and-peppered them. It didn’t really matter how they were prepared. You can imagine, then, how sad she was when she couldn’t find grits while at college in Boston (that and her sweet tea). Determined to get her college friends on track, Crystal had her mother ship her care packages loaded with containers of grits. She served them at every opportunity and explored different ways of preparing them in order to impress her guests. One of the most popular recipes was this delicious take, which adds the right amount of garlic and cheese. Forget cold cereal—mornings should be all about grits.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.