Tom Perini started as a chuck wagon cook. Ten years later, in 1983, he opened The Perini Ranch Steakhouse on the family spread in Buffalo Gap, not too far from Abilene. After twenty-five years, his business is still going strong. Tom has cooked all over the country, including the White House, and he still takes his 1850svintage chuck wagon to rodeos and other events throughout Texas. Chicken-fried steak is one of my all-time favorites, and I knew exactly where to go for a genuine rendition. Tom gave me permission to adapt this recipe from his book Texas Cowboy Cooking. He says, “Cream gravy is a must with chicken-fried steak.” No argument there, so I’ve included his gravy recipe too.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.