Chicken-fried tenderloin steak was a top seller at Rebecca’s Table, but I have my bartender to thank for the idea that led to this variation. One night, a couple sat down to eat dinner at the bar, and the husband ordered chicken-fried steak. His wife liked the idea, just not the red meat part of it. So the bartender says, “Why don’t we do some shrimp for you?” She was thrilled. Served with chipotle ketchup, adapted from a recipe by Texas chef and author Terry Thompson-Anderson, chicken-fried shrimp became a best-selling appetizer. It’s also a natural for informal entertaining. Once guests arrive, fire up the skillet, and enlist a helper to dip the buttermilk-soaked shrimp in the seasoned flour mixture. Other guests would be well advised to stay nearby. Chicken-fried anything is best fresh from the frying pan. Set the shrimp on a communal platter accompanied with a big bowl of chipotle ketchup and let guests serve themselves. I guarantee the shrimp won’t last long.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.