As a true mama’s boy, I love my liver the way my mom used to make it: floured and fried until crispy with brown onion gravy on a bed of warm white rice. Growing up, fried liver was a standout on the ...

We love adding gravy to loads of dishes, but sometimes we want to mix up the flavor. We have expert insights on how to take a ...

Take your time when making the roux; slow and steady is best here. For gravy, you want to cook the roux to a deep ...

Preheat large sauté pan on medium 2–3 minutes. Place butter in pan, then add sausage; cook 3–4 minutes, turning occasionally, or until browned. Remove from pan. Add onions to same pan; cook 12–15 ...

Smothered pork chops are a classic comfort meal—tender, juicy chops covered in a flavorful, savory gravy with onions, mushrooms, and garlic. This dish is simple to make and perfect for a hearty, ...

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Generally speaking, the best gravies are made by deglazing a joint’s juices in the roasting tin, but with my Sausagemeat-bosomed Turkey the juices can be fatty; instead I’m inclined to suggest this ...