Viscosity-wise, red-eye gravy is more of a “sauce” than a “gravy.” It’s concocted from the drippings and debris of country ...

Gravy is a seriously underrated food. It's unlikely to be the focus of any dish — until, of course, you notice its absence on mashed potatoes or a particularly dry piece of meatloaf. Originally ...

The lexicon of Southern food is stuffed with strangely named creations that taste heavenly, like old-school Mississippi mud potatoes dressed in a melange of cheese, mayo, and bacon, or the one-bowl ...

Add Yahoo as a preferred source to see more of our stories on Google. Gravy is just a sauce that's made from the drippings leftover after cooking meat. Add a thickener, like flour or cornstarch, and ...

Step 1: In a 4-quart Dutch oven, cook bacon over medium-high heat until crisp. Add canola oil; when hot, add garlic, shallot, onions, celery, carrot and 1 tablespoon cracked peppercorns. Sauté over ...

1 pound sliced country ham, rinsed, dried, and cut into 1/2-inch pieces 1 cup strong black coffee 1 teaspoon sugar (optional) 1 (10.8-ounce) package refrigerated buttermilk biscuits (5 biscuits), ...

Red-eye gravy is a Southern specialty, a thin sauce made with ham drippings and a jolt of coffee, another example of a home cook making the most of ingredients on hand. Unlike other Southern dishes, ...

Red-eye gravy is a simple pan sauce made with the browned bits from searing some country ham slices and coffee. But you can doctor it, if you like. E. Jason Wambsgans, Chicago Tribune James P. DeWan ...