Name: Beef Sates with Peanut Sauce
Cook time: 1 3/4 hr
Total time: 1 day
Yield: Makes 26 hors d'oeuvres
Ingredients: 1 lb (1-inch-thick) piece beef rump roast, halved crosswise for easier cutting; 2 fresh lemongrass stalks (about 3/4 inch wide at base), 1 or 2 outer leaves discarded; 1/2 cup finely chopped shallots (from 2 large); 1 tablespoon sugar; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon salt; 1/2 teaspoon cayenne or Indian pure red-chile powder; 1/4 cup vegetable oil; 6 to 8 (2-inch-long) dried red chiles such as prik haeng; 1 rounded tablespoon tamarind froma pliable block; 1/3 cup hot water; 1 teaspoon fennel seeds; 2 cups unsalted shelled roasted peanuts (10 1/2 oz); 1 fresh lemongrass stalk (about 3/4 inch wide at base), 1 or 2 outer leaves discarded; 1 medium onion, chopped; 2 teaspoons finely chopped peeled galangal (fresh or thawed frozen); 2 teaspoons finely chopped peeled fresh ginger; 1 tablespoon ground coriander; 1 teaspoon cayenne or Indian pure red-chile powder; 3 tablespoons vegetable oil; 1 1/4 cups well-stirred canned unsweetened coconut milk (10 fl oz; not low-fat); 2 1/2 to 3 tablespoons packed dark palm sugar or dark brown sugar; 3/4 teaspoon salt; 3/4 cup water; a mini food processor; an electric coffee/spice grinder; 26 (10-inch) wooden skewers, soaked in warm water 30 minutes

Dipped in peanut sauce, these beef satés are flavor bombs on a stick. Don't be put off by the long list of ingredients — we promise you won't be disappointed if you make the sauce from scratch. (It's so much fresher and more complex than any bottled product you may have used in the past.) The meat can be marinated and the sauce prepared ahead, so you just need to grill the satés before serving.

Cooks' notes:

· If you aren't able to grill outdoors, satés can be broiled on oiled rack of a broiler pan 3 inches from heat, turning over once, 2 to 3 minutes. · Peanut sauce keeps, covered and chilled, 1 week or frozen up to 2 months. Thaw if necessary, then reheat over moderate heat, stirring. Thin with water if necessary.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.