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My heart is heavy today, foodies. The world has lost one of the kindest, funniest, and most hard-working people its ever known. I was honored to call Joan Rivers a friend and I will never forget our first meeting…almost 20 years ago. I was a newer host, with only a handful of jewelry shows under my belt. But my supervisor called and said, “David, we have a really exciting opportunity for you…tonight’s scheduled host is sick and we’d like you to kick off the Today’s Special Value® with Joan Rivers.” I immediately accepted…I was thrilled, excited, and well…terrified. Joan expected a lot from her hosts and was hesitant to work with new ones. So I remember we were on air and I was pulling every piece of knowledge out of my head that I had just learned in educational jewelry meetings with our buyers, and said, as we were talking about this long necklace, “Now, if you’d like to elongate your figure, ladies, a long necklace will do that for you.” Right then Joan smacked me on my arm and said, “You do know what you’re doing!” Shortly after—all on air—she reached over and squeezed my hand and said, “We’re going to get along just fine.” And we did.

It would have been Joan’s wish that we all just keep on laughing…so that’s my next step. Whether it’s Joan herself, the great Robin Williams, or another talented comedian, find your favorite performance and watch it. Let’s all laugh together this weekend.

Food and laughter go hand-in-hand. If you’d like to make a special treat for your family—or if you’re hosting friends and loved ones—Sunday’s recipe on In the Kitchen with David is perfect. It’s my Biscuit, Sausage, & Egg Strata…another one-pot creation that will save you time.

Biscuit, Sausage & Egg Strata
Serves 6–8

Ingredients:

• 1 dozen eggs


• 1 cup heavy cream


• 1-1/2 cups milk


• 1 tsp salt


• 1-1/2 tsp black pepper


• 1/2 tsp ground sage


• 1-1/2 cups medium-diced onions


• 12 pre-baked buttermilk biscuits, cut in quarters


• 2 (7-oz) packages precooked frozen breakfast sausage, defrosted and diced


• 4 cups grated extra sharp cheddar cheese, divided

Preparation:

1. Beat the eggs in a deep-sided 11" x 7" oven-safe casserole dish. Beat in the heavy cream, milk, salt, pepper and sage. Fold in the onions, biscuits, sausage, and 2 cups cheddar cheese.


2. Refrigerate for at least 6 hours, or overnight. Preheat the oven to 350°F. Top the strata with the remaining cheese and bake for 1-1/2 hours.

This recipe is prepared with the Rachael Ray Bubble & Brown 11-Piece Bakeware Set (K40999).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Foodies, a strata is very much like a bread pudding, as you may have guessed from reading through the ingredients. The main difference is that bread pudding has an equal ratio of eggs and milk while a strata has more eggs. Both recipes are hearty, flavorful, and perfect for the cooler months ahead.

I’m off to the Q…we’re shooting some content for the cookbook and October’s recipes this afternoon! Speaking of how-to videos, I was thinking about other one-pot meals we’ve recently made on In the Kitchen with David and my Pressure Cooker Spinach Lasagna came to mind as did something you may not have thought of...Homemade Apple Cider!

Going back to Sunday’s strata…tell me about your signature breakfast dish for today’s blog question. Do you make a great hash brown casserole? Breakfast pizza? Maybe you make homemade buttermilk pancakes? It might be boring, but my Quiche Lorraine still gets me the most compliments when I prepare breakfast for friends and loved ones. That recipe and more are always on QVC.com as well as QVC’s app for the iPhone®. See you Sunday on In the Kitchen with David at Noon ET.

Keep it flavorful!
—David