Smoky braised collards meet a garlicky blend of onions and tomatoes bolstered with crushed red pepper for this classic Southern side. Scott Peacock is a James Beard Award-winning chef from Alabama.

Though there are a wide variety of types of greens, Amanda McNulty explains why some are her favorites, while others fall short.

In a skillet, melt butter over medium heat. Add onions and cook 3–4 minutes until soft. Add garlic and cook for 30 seconds. Lower the heat and stir in cream cheese, sour cream and mayo. Mix until ...

The Tampa Bay Collard Green Festival is returning for the ninth year to St. Pete. The free event happening Saturday will feature health screenings, play stations for children and lots of food.

The Tampa Bay Collard Green Festival is entering its 8th year — with thousands of visitors expected and several hundred vendors, organizations and advocacy groups on hand. “It’s to raise an awareness ...

When deciding what to serve with biscuits and gravy, the best place to start is by thinking about your main dish's flavor ...

Lindsay Curtis is a health & medical writer in South Florida. She worked as a communications professional for health nonprofits and the University of Toronto’s Faculty of Medicine and Faculty of ...

Going out to eat? See which Duval County restaurants were rated best by inspectors, and which failed the test.

The Old School Hamburger Steak is savory grilled and topped with brown gravy, served with grilled onions and two sides. This ...

Step inside The Yearling Restaurant in rural Florida, where taxidermy decor, frog legs, gator po’boys, and Southern classics ...

The Yearling Restaurant in Hawthorne, Florida is that kind of place, and trust me, your taste buds will thank you for making ...