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 ...

Makes 10 to 12 skewersFor the marinadePut the coriander seeds and cumin seeds in a skillet and dry-roast over medium-high heat. Slide the skillet back and forth over the burner to prevent burning.

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, ...

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 Marinade Combine all the marinade ingredients and thin slightly with milk if too thick. 2 Put the pork in a nonmetallic bowl, pour the marinade over and leave for at least 5 hours (preferably ...

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 ...

In a bowl, combine all ingredients except pork and salt. Cut the pork into strips 11⁄2 inches wide, 3 inches long, and 1⁄8 inch thick, and thread onto skewers. Coat the pork with the marinade, and ...

This take on pork satay is a delicious reason to fire up the grill. But if the cool controlled climate of an indoor kitchen is more your style, the dish is just as good cooked under the broiler. Pair ...