In this version of the Indonesian classic, a gingery, lemongrass-scented paste is the base for both the marinade and the dipping sauce. Grace Parisi a former senior test kitchen editor for Food & Wine ...

I began making this satay sauce a few months ago, and now I make it every week. It's easy, delicious and can be incorporated into lots of different dishes. I love chicken and prawn satay. It's one of ...