Grits and grillades is one of those old Creole dishes that simmers in the background of New Orleans cuisine lore. All over town in the next couple of weeks, medallions of beef, veal or pork, braised ...

"There was a recipe for grits and grillades that I copied out of the newspaper," writes T.C. from Slidell. "I made it once and was very good." This is THE quintessential New Orleans brunch dish, ...

1. In a large pot or cast-iron Dutch oven, heat the ¼ cup of canola oil over medium-high heat. When the oil just begins to smoke, add the onion, bell pepper, celery and ¼ cup of flour to the pan. Cook ...

BATON ROUGE, La. (WAFB) - Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig. Settlers from Spain heavily influenced this popular version of grillades.

Workplace re-entry after a long weekend is never easy, but today it's made especially painful by the fact that it's Mardi Gras. You know that while you're sulking behind your desk, down in New Orleans ...

Grits and Grillades is a comfort dish that, really, you can serve for breakfast or supper, straight from the stove. If you have never made the dish, give it a try because it will soothe you right down ...

Pitmaster Erica Blaire Roby, the Season 2 winner of Food Network's "BBQ Brawl," joins TODAY to share her recipe for smoked beef grillades over cheddar grits that is sure to be a hit at your Fourth of ...

Chef Kevin Belton from the New Orleans School of Cooking joins the Eyewitness Morning News to cook up a New Orleans favorite - Grillades &Grits - in Frank's Kitchen. Cut the meat into 3-inch squares.

Katy Shea Svendson admits that her love of entertaining is stronger than her love of cooking, but she excels at both with boisterous charm. Whether she is dressed as Mrs. Potts serving a "Beauty and ...

«Le poulet est le même pour tout le monde, c'est la sauce qui fait la différence!» Tony Alves, du restaurant Ma Poule Mouillée, nous explique comment réussir ses grillades portugaises à la perfection.