Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
Long before I moved to the South, I loved biscuits and gravy. As a child, we would have breakfast for dinner a few times a month, and I was always beyond delighted when the main breakfast dish was biscuits and gravy. Fluffy and buttery biscuits smothered by salty, and savory, made by scratch sausage gravy. … Read more
What is a holiday without some gravy? I was determined to still enjoy this holiday staple. This recipe uses the traditional method of making gravy from a roux. Roux is a French term for equal parts butter and flour cooked together until dark brown and is the base for any good gravy. Here we keep … Read more