Vegetable gardeners are starting to see the fruits of their labor as the summer season continues. Anyone who grows tomatoes in their garden or even indoors knows this is the fruit’s peak time of year.

The Southern specialty tomato gravy is neither gravy nor red sauce but a glorious blend of both. You start with a hearty dose of butter, or bacon fat, if you have some on hand, or plan to serve bacon ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This venerable West Virginia recipe may be a century old or more. The thick gravy originally was poured over biscuits or toast; today, it might go well with freshly made polenta. The gravy freezes ...

Bold and toothsome collard greens pair well with tangy, sweet tomato and creamy, rich Parmesan cheese in this multi-layered dish. These three ingredients harness the power of umami to combine for a ...