Shallot

Sate Sapi<r>
Editor's note: This recipe is adapted from James Oseland's book Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. There are few more dependable sounds in Indonesia than the rhythmic rat-a-tat-tat-tat of satay vendors who roam the streets and alleys of every town and village announcing their presence with a wooden stick rapped against their portable grills. When a customer approaches, the satay men set up their makeshift kitchens—a tiny grill, a basket containing the already skewered meat, a fan to breathe life into the fire—on the spot, grilling skewers of meat to order. The smoky-sweet aroma is irresistible, and, soon neighbors can't help but gather to order some for themselves. This recipe is from Jimi, a West Javanese street vendor with a languid smile. Over the course of three hot nights back in the 1980s, on an extended stay in Bogor, West Java, I watched him grill petite skewers of this delicious satay as he made his rounds. Eventually I worked up the courage to ask him for his recipe, which he gladly shared. Ginger, coriander, and palm sugar (dark brown sugar can be substituted) are the keynote tastes. The tamarind in the marinade acts as a powerful tenderizer, making even very chewy meat tender, so it's important to use a somewhat toothsome piece of beef, such as flank steak or skirt steak. If you start with tender meat, the marinade is likely to make it mushy. For a skewerless satay, try using this marinade for a whole piece of flank steak, then broil the meat as you would for London broil.</r>

_Opor Ayam, Java, Indonesia Editor's note: This recipe is adapted from James Oseland's book _Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. It was originally accompanied by Lemongrass-Scented Coconut Rice and Lemongrass-Shallot Sambal and was part of an article by Oseland on Indonesian cuisine. A gorgeous coconut-milk curry from Java, Indonesia, perfumed with lemongrass, ginger, cinnamon sticks, and ground coriander. It's one of the benchmark dishes by which Indonesian home cooks are judged. If a young cook's opor ayam is as rich and delicate as it should be, she's well on her way to becoming skilled in the kitchen. The dish is a perfect showcase for a high-quality free-range chicken. A whole one, cut into small, bone-in serving pieces, will yield the best results, though whole chicken parts can be substituted without compromising the dish's taste. Daun salam leaves, the dried seasoning herb prized in Indonesian cooking, helps give this dish its unique aroma. I've often seen bay leaves listed as a substitute for daun salam in recipe books. While bay leaves have an aggressively mentholated taste, daun salam are subtle, with a faintly foresty flavor. The only thing the two herbs share in common is that they are both green leaves that grow on trees. Omit daun salam leaves if you're unable to find them.

Inspired by an antipasto that's popular at New York City's Lupa, this substantial salad takes a hearty, rich green that's usually cooked and proves how delicious it can be when served raw.

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

The giblets can be prepared early in the morning, and the gravy finished up with the pan juices just after the turkey comes out of the oven.

This elegant soup doesn't look or taste anything like leftovers.

The base for the sauce can be prepared two days ahead; the pan juices from the Roasted Double Rack of Pork are added to it before serving.

Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch.

This bolognese lacks one traditional main ingredient—meat. However, with hearty vegetables, you'll hardly know it's missing.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Nutty wild rice pairs nicely with turkey, and the addition of roasted red peppers makes the dish visually stunning.