Pat: My mother, Lorine, loved spending time in the kitchen and started cooking when she was a young girl. Friends knew her as the girl in school who enjoyed taking home-economics classes and collecting recipes, and when they went looking for her they knew where to go (the kitchen). Cooking is something she has kept at her whole life, so it’s no surprise that Momma has become the best gravy-maker in our family. What makes this recipe special is that Momma learned it from her mother. It’s an heirloom, and you’re gonna love it. Our family has never prepared “white” or cream gravies; we prefer what is called a brown flour gravy, meaning the flour is browned in fat before the liquid is added, which creates a particularly rich flavor. This recipe is meant to be a guide. Feel free to adjust the fat, flour, and liquid according to the amount you want to prepare. But the proportions we give are dead-on, and will result in one of the most delicious gravies you will ever prepare. It’s slammin’ over mashed potatoes, pork roast, fried chicken, and Gina’s Perfect Rice.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.