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.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.