Menu
Plant based Corned Beef in NYC

Plant based Corned Beef in NYC

Nobody has yet dared to o...

Are you an aerobics of weight fan?

Are you an aerobics of weight fan?

Which is more important? ...

NYT chocolate primer

NYT chocolate primer

You probably think you al...

Climate Change expert talks sustainable cooking

Climate Change expert talks sustain…

When the Epicurious team ...

Huey Lewis's search for hearing answers

Huey Lewis's search for hearing ans…

Suddenly, and without war...

Creole or cajun: Know the difference?

Creole or cajun: Know the differenc…

If you want a simple answ...

16 best movie food scenes

16 best movie food scenes

with the Academy Awards r...

Prev Next
Restaurant lunch highlights:

Texas chicken fried steak

Texas chicken fried steak

In the late 1800s, when chicken-fried steak started to catch on in Texas and beyond, cooks did what they could to tame tough, inferior cuts of meat into fork-tender submission. At Emma + Ollie, a restaurant in a charming little house in Fredericksburg, Texas, Rebecca Rather cuts to the chase: She starts with slices of grass-fed beef tenderloin. Because the tenderloin is so soft, it takes only a few whacks with a rolling pin or the side of a heavy knife to flatten the slices enough so they cook quickly in hot oil, the batter forming a crust that helps keep the meat moist.

As reported in the GARDEN & GUN story and recipe - EAT MORE

Last modified onWednesday, 29 January 2020 05:11
back to top