Remember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy.

So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round.

Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega The Essential New York Times Cookbook and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it.

Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely.

The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.

Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.

Updated Classic Roast Beef

Makes: Enough for 4-6 people

Ingredients:
1 2 1/2 - 3 pound eye of round beef roast
Salt
Freshly cracked ground pepper
1/2 tsp your favorite dried herb (I used thyme)

Beef Gravy
Dripping from the roast beef
3/4 - 1 cup beef stock or broth
2 Tbsp flour (plus more if needed
1 Tbsp butter
Salt and pepper to taste

Preparation:
1. Preheat oven to 350 degrees.

2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).

3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.

4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.

5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.

6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.

7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.

8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.

As far as I'm concerned, side dishes are what make a Thanksgiving dinner great. Sure, I like turkey, but I truly love stuffing, gravy and mashed potatoes. For me, carbs topped with gravy make this holiday meal delicious. The problem is that most of us don't make these three dishes very often, so preparing them once a year -- for a table full of family and friends no less -- can seem intimidating and make you feel a bit like Dorothy walking into the dark unknown forest with the Tin Man and the Scarecrow. (Some of you may be able to tell that my daughters have just discovered the joys of watching - and rewatching and rewatching and rewatching -- the Wizard of Oz).

I made my first solo Thanksgiving dinner when I was 22 years old. My mom was sick and so I jumped in at the last minute. I had never made a chicken, let alone a turkey, but was excited to help out my mom and cook the meal. I muddled through the day, making boxed stuffing, lumpy mashed potatoes with the skins mixed in, and watery gravy. It was the worst Thanksgiving meal my family had ever eaten, but nobody seemed to care. Everyone just seemed thankful that they didn’t have to cook all day, and, of course, we were together.

Since then, I have cooked numerous Thanksgiving meals, some with help and some by myself. Each year I learn something new, try something different, and gain a little more confidence. My stuffing is now always made from Ciabatta and oven-roasted chestnuts, my mashed potatoes are creamy, and my gravy is (thankfully) thick. So, if you’re in need of a little Thanksgiving advice, here are a few things I’ve learned throughout the years about my three favorite parts of the Thanksgiving meal.

Moist Flavorful Stuffing
To stuff or not to stuff, that is the question. Although many recipes call for placing the stuffing in a baking dish and cooking it separately from the turkey to avoid bacterial contamination, I think this makes it dry. I therefore bake my stuffing in the turkey so all the lovely juices drip into the dressing, making it moist and flavorful. Without those, the stuffing is really just a mix of bread and other stuff. I then scoop it out when I take my turkey out of the oven, place it in a dish, and stick that back in the oven so it can heat up to the proper temperature while the meat rests. This allows you to get all the flavor of a stuffed dressing, while making sure it won't kill anyone.

Note: I won't recommend a specific stuffing recipe as there are tons of recipes out there.

Here's what I do:
1. Make your favorite type of stuffing, place it inside the turkey, and bake according to your turkey baking instructions.
2. When your turkey is resting, take the stuffing out of the turkey and scoop it into a buttered baking dish.
3. Drizzle about 1/4 cup of turkey broth on top.
4. Cover your dish and set it in the already heated oven for about 15 or 20 minutes while you make your gravy. The cover on the dish helps keep the moisture in, but baking it longer gets it up to the right temperature to be safe.
5. Bake until the stuffing is 170 degrees.
6. If you want a crisp topping, take the cover off for the last five minutes.

Basic Gravy
There are so many gravy recipes out there, but as far as I'm concerned, there's only one proper way to make it. Yes, I'm sure many of the results from those recipes are delicious, but the simple fact that gravy has to be made at the very end of the cooking process means it should be quick and easy. I don’t have time to chop up giblets or add special ingredients.

Here's my basic recipe:
1. Make a stock out of the turkey neck, giblets, onions, celery, carrots and whatever herbs you’re using for your turkey earlier in the day.
2. Warm the stock right before you take the turkey out of the oven.
3. When the bird comes out, set it on a serving dish to rest and then drain all the juices from the pan into a fat separator.
4. While the fat separates from the juices, put your turkey baking dish on the stove, mix in 2-3 tablespoons of flour. If you don’t have much fat in the pan, add in a couple of tablespoons of butter and create a roux.
5. Slowly start to deglaze the pan with the turkey stock. Don’t add any black crispy burnt pieces, however, as they’ll taste bitter.
6. Pour the deglazed juices into a pot, add the defatted juices, and then add more turkey stock until you have a smooth and rich gravy. If you have lumps, just whisk it or put a blending stick in and pulse until the lumps are gone.
7. Add in any chopped herbs you would like to accent the gravy. I like to use about a teaspoon of fresh thyme.
8. Add salt and pepper to taste.

Velvety Mashed Potatoes
I like my mashed potatoes creamy and so put them through a ricer to get a smooth consistency. If you don't have one, you can also mash the potatoes with a fork to get the same fine texture. It just takes a little longer.

Here are some tips to making velvety potatoes:
1. Use Yukon Gold potatoes as they have an innate creamy texture. I usually use about 2 - 2 1/2 pounds.
2. Peel the potatoes before boiling them and cut into 1/2-inch pieces. Make sure the potato pieces are all about the same size so they cook equally.
3. Salt your boiling water to help season your potatoes.
4. When you can easily poke the potatoes with a knife, drain them, and then stick the potatoes back into the now dry pot and heat on medium for about a minute while stirring. This will dry any excess moisture from the boiling process so the potatoes can soak up your milk, butter and cream.
5. Place the potatoes in a ricer and press them into a large bowl.
6. Heat 1/2 cup milk, 1/2 cup cream and 1/4 cup of butter in a pot.
7. Add the heated milk mixture to the potatoes and stir. Stop adding when the potatoes are the consistency you like.
8. Add salt and pepper to taste.
9. Fluff the potatoes a bit with a fork to aerate.
10. Set the potatoes in a buttered casserole dish, top with small cubes of butter, and bake until the top is slightly crispy.
11. Serve.

Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.

Like many other Italian-American families, my mother made Gravy -- a rich tomato-based sauce with numerous cuts of meat -- each Sunday. It was almost always served with pasta, eggplant Parmesan, and other dishes and we ritually ate it each Sunday at around 2:00 p.m. (we had to eat earlier because we would then be full for hours). It wasn't until I was an adult that I realized how time consuming it was to make this enormous meal each week. My mom would start cooking by 7:00 a.m., first seasoning the meat for the meatballs and chopping the onions, parsley, and garlic. I would then come downstairs and eat a freshly cooked meatball for breakfast.

While she cooked, she would often reminisce about the long and wonderful Sunday Gravy dinners of her youth. These were spent at her Grandparents house in the Bronx and almost always had more than 20 people in attendance, with aunts, uncles, and cousins crowding around tables in the back garden or basement dining room table. When my parents moved from New York to California when I was four, the tradition of intergenerational family Sunday dinners ended for us. My mother continued the custom for the five of us in San Diego, making this enormous meal on her own each week. I loved those Sunday dinners, but often wished I had cousins and other relatives to play and eat with, as my mother had.

My love for Sunday Gravy faded once I became an adult and had to make gravy myself. Gravy's incredibly high fat content – it has pork butt, chuck roast, meatballs, braciole, and Italian sausage in the mix – places it in the "special occasions" category for me, not the "weekly" category. I also like to sleep in on Sundays while my husband makes us steel-cut Irish oats (which is probably healthier than a meatball for breakfast, although not as delightful). I think the main reason I gave up Sunday Gravy, however, is that I am too culturally removed not only from Italy, but from the even closer New York Italian American traditions of my mother's childhood. I also do not have a large local family community to create the experience that seems the natural partner of this meal, so making the extra effort required to keep this custom going for a family of four just seems insane. My mom and I occasionally make her Sunday Gravy recipe, which was passed down and tweaked generation after generation, but now only occasionally on Christmas or in larger family gatherings.

Although I am fine not eating Sunday Gravy each weekend, I realize that its absence is a reflection of how different family life is now than it was when my mother was a child. The sense of community my mother felt while gathered with her grandparents, uncles, aunts, and cousins nourished her more than the gravy itself, while the respect for traditional foods made from local ingredients is something she learned in her grandmother's kitchen, and then passed on later to me. I know, however, that although I love what Sunday Gravy represents, it's not really a part of my life anymore.

I am wondering if anyone else out there has family food traditions you'd like to share. If so, do you regularly take part in them, or have you also given them up? Why and do you have any regrets?

Note: Although I would love to include my mother's (and grandmother's and great grandmother's Sunday Gravy recipe) I have been told that it is a family secret and so it's off limits for publication. I've found a few Sunday Gravy recipes online and have listed them below. None of them seems equal to my mother's Neapolitan masterpiece, but I am a good Italian daughter and so therefore quite biased:

This site says the recipe is for the Soprano's Sunday Gravy.

Here's a Sunday gravy recipe from the Food Network that seems the most authentic to me.

The Chicago Sun Times lists this Sunday gravy recipe.

Epicurious lists this Sunday gravy recipe.