Note: "I turned my favorite satay appetizer into a no-fuss, no-skewer weeknight dinner," writes Tara "Teaspoon" Bench in "Living Life Deliciously" (2020, Shadow Mountain). "Traditional Thai satay is ...

Our first Chefs of the Year issue is still on stands, and one of the newest faces you’ll see is that of Kris Yenbamroong, the NYU Film School alum-turned-Thai street food shaman cooking up authentic ...

1 ½ pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (¼-inch-by-1-inch-by-2 inches; you should have about 24 pieces) 1 teaspoon cumin seeds, toasted and ground 1 teaspoon ...

Every spring, my brothers and oldest son gather at the latter’s property near Clare to solve the world’s problems around the campfire, enjoy a brew or two and share some good meals. One dinner was ...

I don’t need food to be hot. But I do like it spicy. Even comfort food. I add chile flakes to pasta, hot sauce to mashed potatoes, black pepper to scrambled eggs. The penchant for warm spice stems ...

Backyard barbecues are a great summer ritual. But this year, instead of serving the usual burgers or tri-tip, consider really sticking it to your guests. Skewers, that is. You’ll find delicious, ...

I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. —Stephanie Butz, Portland, Oregon In a bowl or shallow ...

Note: At street carts across Thailand, satay is typically made with pork, not chicken. If you prefer, you can use beef tenderloin or skirt steak. 1 teaspoon whole cumin seeds 2 teaspoons whole ...

Note: At street carts across Thailand, satay is typically made with pork, not chicken. If you prefer, you can use beef tenderloin or skirt steak. 1. In a small skillet set over medium heat, dry-roast ...