Comfort Foods and Indulgences

Biscuits and gravy is a popular breakfast dish in the South. It consists of buttermilk biscuits covered in thick "country" or "white" gravy made from the drippings of cooked pork sausage, white flour, milk, and often bits of real sausage, bacon, ground beef, or other meat.

It’s usually served with a couple of eggs on the side. The gravy is usually flavored with black pepper, fennel and sage. In some parts of the southern United States this is also called sawmill gravy.

You can try any kind of ground sausage; Whole Foods offers a great variety. Turkey sausage works very well with this recipe.

I always take inspiration from the restaurants where I dine. It's fascinating to see what chefs create especially when it comes to dessert. Last summer I had the opportunity of visiting a number of D.C. Restaurants thanks to Destination DC. As soon as I visited Birch & Barley, run by husband and wife team Kyle Bailey and Tiffany MacIsaac, I was taken by the great food, but even more so by the baked goods and desserts, expertly created by pastry chef MacIsaac. A goat cheese cheesecake particularly stood out.

Until then I had never thought that goat cheese could even be turned into a dessert, but I was wrong. It was there that I had an amazing goat cheese cheesecake with balsamic syrup and cherry sorbet. It was tangy, just slightly sweet, refreshing, and palate-cleansing—all things I look for in dessert. I'm not much of an "only chocolate is dessert" kind of guy, so I always appreciate something different and unique. I knew then at that moment that I'd make my version of the recipe and here it is.

As football fans gear up for Super Bowl Sunday, they'll buy more than 50 million pounds of avocados, almost all of which will be transformed into guacamole. How will all this guacamole get eaten? With chips, of course. 15, 000 tons of chips.

That's enough guacamole to cover a football field, end zone to end zone, waist deep.

Guacamole couldn't be easier to make, so skip the pre-made containers at the super market and make your own this year.

Though I love traditional guacamole, I'll be making my Roasted Tomatillo Guacamole Sunday, a palette-tingling concoction of silky avocado, tangy tomatillos, and hot serrano chili. Tomatillos (toh-MAH-tee-YOS), also known as green tomatoes, are a staple in Mexican cuisine, beloved for their tart, citric flavor, not unlike a Granny Smith apple. When selecting, look for smooth, crisp, papery skin and firm, brightly colored green fruit.

"I love recipes that don’t require mixers, beaters and lots of bowls. These squares really should be called Date Nut Brownies because of their soft and chewy texture. The combination of dates, nuts and brown sugar make them reminiscent of Sticky Toffee Pudding. These moist bars will make anyone a fan of dates which are one of the best natural sources of potassium."

4 tablespoons unsalted butter, at room temperature
1 cup brown sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 teaspoon vanilla
2 eggs
1 cup whole wheat flour (4.5 ounces)
1 cup chopped pitted dates
1 cup chopped walnuts

Preheat oven to 350°F and adjust rack to middle position. Lightly butter a 9x13 pan and set aside.

Beat butter, sugar, salt, soda, and vanilla in a medium bowl until smooth. Beat in eggs, scraping the bowl and mixing until well combined.

Beat in flour, dates, and nuts. Scoop the batter into the prepared pan. Using wet hands, press the dough and smooth batter into an even thin layer.

Bake the squares until golden brown, about 22 minutes. Remove pan from oven and let cool on wire rack for 30 minutes. Cut into 2” squares and dust squares with confectioners’ sugar.

– Recipe courtesy of Cook Like James