by Greg Singer
There is no better comfort food than sausage gravy. It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long. I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day. Sausage gravy is a staple of the Texan diet, gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado. » Continue Reading…
This post comes from Wilson and might be the first recipe that has a mom joke in it.
Bitches.
Somewhere on the eastern arm of Cape Cod, up in the heart of clam-diggin’ country, there’s an old lady that makes a cardamom sweet bread and sells it at an ol’ timey local general store under the handle of “Yummy Braid.” It’s delicious shit – perfect as either a tasty breakfast bread or a dessert. But this particular bread’s creator has grown some brass balls in her curmudgeony old age, and she won’t share her recipe. So short of tracking down that old lady and extracting the recipe by force (and we shouldn’t have to toss old ladies down the stairs to make quality bread, should we?), this traditional Portuguese sweet bread recipe is my best attempt to emulate her fabled version. And I gotta say, it comes pretty damn close.
» Continue Reading…