Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

In a large bowl combine flour, cornmeal, Conecuh, corn, jalapeno and onions. In large stock pot add heavy cream and water and bring to rapid boil. Add butter and slowly add dry grits. Reduce to medium ...

With no cream or butter to dull the flavor, this dish showcases the sweetness and versatility of corn. The creaminess comes from the corn itself. The creamed corn may seem a little loose at first, but ...

Dear SOS: Please see if you can get a recipe for shrimp and grits at Jack Fry’s restaurant in Louisville, Ky. It is one of the best things I’ve eaten. We wondered if this letter could be from the ...

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 ...

This recipe is perfect for Al because he is a man who truly loves barbecue. To celebrate his big day, I knew I had to make him something that's not yet in his cookbook, so I decided on this beautiful, ...

Southern Style Corn Grits are a true comfort food staple in any Southern kitchen. The creamy, buttery texture paired with rich flavors makes them a favorite for breakfast, lunch, or dinner. This post ...

The cookbook celebrates and highlights authentic Black food and stories. Marcus Samuelsson's new cookbook celebrates Black excellence in the culinary field through stories and recipes. "The Rise: ...