It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

Chef Curtis Stone shares recipes from his newest cookbook, "Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat." Curtis Stone is an internationally known chef, TV personality, ...

This recipe is from the May/June issue of 'Bake from Scratch' magazine and adds a twist of Georgia peaches. Editor-in-chief Brian Hart Hoffman has a great trick to share that uses needle nose pliers ...