Photo: Lauren Grier

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An American Standard, by Way of Greece
A good, old-fashioned stick-to-your-ribs meal, biscuits and gravy originated in the South—and now, Grier takes it to the Mediterranean by infusing the dish with bright flavors. She starts by browning breakfast pork sausages (or, you can try lamb sausage, which also goes nicely with the other ingredients here), and adds flour, oregano, garlic, cumin and milk to make her gravy. Then come the biscuits, which you brush with melted butter that you've stirred a bit of dried oregano into. Bake until the rounds are fluffy and then scatter halved grape tomatoes and kalamata olives, crumbled feta and chopped fresh mint over the top before digging in.

Get the recipe: One-Pot Greek Biscuits & Gravy Cobbler