Rhode Island’s Gourmet Goddess warms winter kitchens with her shrimp and grits recipe, featuring The Ocean State’s Kenyon Grist Mill white cornmeal and Lola’s Fine Hot Sauces fresh from West Des Moines, Iowa. This is the right seafood dinner to make with a group of friends huddled in a kitchen, telling stories of Spring and warm water fishing, or after a good day on the ice. Enjoy!
May gardens, once diligently pruned, managed and defined, are now September gardens: thick, vine heavy affairs where tanned cucumber and zucchini leaves have overtaken peppers and lettuce. Tautog, stripers, bluefish and a late shot of fluke are in close,signalling a...
