'grits' on Serious Eats

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic. More

Sunday Brunch: Bacon Cheddar Broiled Grits

Plain grits are a fine thing, yes, but grits plus bacon and cheese will win over anyone. The Lee brothers suggest serving these grits with scrambled eggs, but also imply that after a rough night you might want nothing more than a big bowl of grits, a spoon, and a tall mimosa. They also advise against instant grits, urging us to look instead for the label "stone-ground" or "old-fashioned." More

Cook the Book: Cheese Grits

Once relegated to the breakfast table, Southern cooks are now serving grits throughout the day with all sorts of savory additions. This classic recipe for cheese grits from Screen Doors and Sweet Tea is open to interpretation. Try it with... More

Cook the Book: Nassau Grits

In Pensacola, Florida, you'll find The Coffee Cup, according to John T. Edge, a "de facto clubhouse, the place where cops and attorneys, drywall hangers and artists, dilettantes and debutantes gather to eat grits and eggs in the morning." An... More

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