Chances are, if you grew up in the South, you have eaten your fair share of grits. You’ve probably eaten your share of shrimp, too. It’s no wonder that these two Southern staples come together in one of the best dishes of all time. Crystal grew up eating grits almost every morning and had always considered them a breakfast dish—until the day she was served shrimp and grits for dinner. That was when her obsession began. Instead of seeking help, Crystal continued to make shrimp and grits on her stove top, working and reworking the dish to find the perfect recipe. Her work definitely paid off. Here is her winning combo of smoked Gouda cheese grits and Cajun spiced shrimp, topped off with an herbed tomato mixture. Perfection indeed.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.