Grits is a fascinating cultural history and examination of the current role of grits in Southern cuisine. For food writer Erin Byers Murray, grits had always be

The South's favorite grain is gaining popularity throughout the country as today's top chefs and home cooks reinvent this simple, satisfying grain into Glorious

In this instant New York Times bestseller, Angela Duckworth shows anyone striving to succeed that the secret to outstanding achievement is not talent, but a spe

Includes sixty recipes for side dishes, entrees, muffins, bread, and cakes which use grits, and discusses such issues as whether the word "grits" is singular or

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reaso