My mother learned this dish when we lived in Holland in the late ’50s. It was part of the rijstafel—an Indonesian take-out feast of many dishes—that my parents used to have delivered to the house. We used to watch wide-eyed as a flurry of delivery guys carried in dish after dish stacked in round metal containers. When we gather as a family on Christmas and other special days, we rarely have turkey or ham, but more often rice and curry or bami goreng, a noodle dish, with these satés as an appetizer. It is still the favorite family snack. The pork marinade is effortless to put together. While the meat absorbs the flavors, you can stir together the spicy peanut sauce. I tend to grill the satés, but my mother actually cooks these on an old waffle iron that has a smooth side, not unlike a panini grill.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.