As such, cooking through the "World of Satay" article over the course of a recent week was completely routine for the Nelson household. Each evening, my wife and I, along with our three kids, sat around our kitchen table, feasting on Indian reshmi kebab of ground chicken and almonds, Lebanese kafta_of finely minced beef spiced with cinnamon and mint, or _satay udang, ginger-basted shrimp. One night I focused on Thai satays, including a mussel version I thought would trip me up but turned out to be a smashing success. The highlight, though, was the Indonesian satay ayam, lavishly spiced chicken skewers that we dipped into sambal kecap—a sweet soy dipping sauce—as well as peanut sauces. One bite took me back to my very first night of cooking and reminded me how big the world of food is—and how every issue of Saveur manages to bring that world right into my kitchen.