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Garlic-Cheese Grits

 

March 7th 2011By Eating Well

Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we've found you can use much less cheese and still get flavor-packed results.

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Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

 
Black Bean and Hominy Succotash with Barbecued Portobello Mushrooms

March 7th 2011By Eating Well

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad. What is old is new again. You should try this succotash.

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