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Issue #138[all previous issues]
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Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
This relish is an easy-to-make version of Indonesian pickle.
This creamy peanut sauce is perfect served with all satay.
This one-pot dish of pork shoulder, vegetables, and prunes in a sweet and sour tomato sauce is a specialty of home cook Anita Rūtīte's.
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson.
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top.
These fragrant chicken kebabs hail from North India.
This sweet, thick, soy sauce is spiked with chiles and shallots.
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
A sweet-and-sour marinade typifies this west Javanese-style satay.
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
This vibrant rice is served with virtually every meal in Zacatecas.
The malt flavor of strong stout, such as Guinness Foreign Extra or Dragon, adds a bittersweet contrast to this rich, custardy ice cream.