gravy

There's one dish I can't force myself to eat in the hot weather, but the second it starts hammering giant wet snowflakes blown sideways by a "refreshingly" frigid damp wind, it's time to break out my variations on bangers and mash. I love our classic recipe with crispy pork sausages and caramelized onion gravy, but as can be expected, I get bored with it pretty quickly and move on. Here's how I do it.

During our Thanksgiving test kitchen (and subsequent party), Food Republic's Food Scientist Jared Levan whipped up a batch of classic giblet gravy that put us off "slightly thickened pan drippings" for life. So reserve that packet of unidentifiable innards that came with your turkey — they're the tickets to this gravy train.

Today at the Food Republic Test Kitchen cooking is getting under way and naturally, that means we all have lunch on the mind. In the kitchen are two large roast beefs just begging to be made into cold weather’s perfect treat: the hot roast beef sandwich.