PhotoYears ago, on a hot afternoon in a suburb of Dallas, I sat in a restaurant called Babe’s with the Texas food historian Robb Walsh and ate an enormous quantity of chicken-fried steak. A chicken-fried steak is nothing to champion, after all, at least on its face. Fain has a recipe for a Tex-Mexified version of chicken-fried steak, served with gravy run through with jalapeños, onions, a little ground cumin and a lot of shredded American cheese. I’ll head into the kitchen to make chicken-fried steak with queso gravy, and I hope that you’ll do the same. Recipes: Chicken-Fried Steak | Queso Gravy

Source: New York Times August 31, 2017 09:00 UTC