Spice up casual menus with Indonesian sates
New York Times service writer Craig Claiborne explores Indonesian sates or satays as simple skewered meats cooked over charcoal. He links flavors to peanut sauce ketjap manis and pantry spices like cumin coriander and turmeric, offering substitution tips and a book recommendation.
MENTIONED IN THIS ARTICLE
Craig Claiborne
New York Times
York
Indonesia
Bali
Lamb Skewers with Peanut Sauce Recipe
1 lb flank steak or lamb cut into 1 inch cubes mixed with lemon rind onion and spices. Blend with soy sauce oil shrimp paste cumin coriander turmeric salt and sugar to form paste. Marinade one hour then grill 2 minutes per side. Serve with Peanut Sauce. Makes 4 servings. Turn to page 5B for more recipes.
Deli duo rise from nothing to chic SoHo spot
Francine Scherer and Madeline Poley transformed a bare Chelsea storefront into the SoHo Charcuterie, turning a two-woman venture into a trendy New York deli. With limited funds and no full kitchen, they roasted chickens and baked quiche from a tiny apartment kitchen. The pair’s culinary evolution began in Brooklyn and Jersey City, shaping a success story amid rising restaurant closures in the early 1980s.
MENTIONED IN THIS ARTICLE
Roney Sension
York
N Croissant
America
Quiche
Chelsea
Maddie
Paris
Frannie
New York
Europe
France
Francine
Frannie’ Scherer
Left
Madeline
Poley
SoHo
Semantics of Food as Metaphor Across Cultures
Mimi Sheraton surveys how foods symbolize human traits in different cultures and languages. Cabbage and potato denote dullness, cucumber signals ineptness, salt embodies value, and sugar creates endearments, while lemon often stereotypes sour repairs. The piece notes these metaphors' consistency across societies.
MENTIONED IN THIS ARTICLE
Germany
New York
Also Mentioned on This Page
Atheneum
Copeland Marks
Mintari Soeharto
DUN & Bradstreet Inc
U.S
Brooklyn
Jersey City
N.J
APN Photo
Mimi Sheraton
York Time