No Thanksgiving spread is complete without gravy, so we were perplexed to discover that Clementine Paddleford, one of America's earliest food reporters, gave few tips on how to prepare this basic sauce. Instead, she often concluded recipes for roasted meats, including turkey, with the note "Serve with gravy". Then we realized that in Paddleford's era, it was likely assumed that cooks knew how to whip up a pan gravy. Times have changed; if making gravy isn't second nature to you, follow our method for Pan Gravy.