I can fry up seasoned pork chops in a hurry any time, but pork chops slathered in a smooth and tasty gravy are one step beyond. I make these almost exactly as my mother did except that I use chicken stock instead of water for extra flavor, and I throw on a little parsley at
Collard greens have a long history in the African-American community. They were always on our dinner table on holidays when I was a kid, and even now that my siblings and I have children and grandchildren of our own, we still look forward to them every Thanksgiving. My recipe is slightly different from my mother’s
