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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Rendered beef fat — fries, deep frying, high-heat searing
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Prep time: 10 minutes Marinating time: 30 minutes Cooking time: 25 minutes In a zip-close bag, toss meat with 1/4 cup dressing and refrigerate 30 minutes, shaking frequently. Meanwhile, in a medium saucepan, cover potatoes with water, bring to a boil, and reduce heat. Simmer 10 minutes, or until just tender. Heat grill or broiler. In a medium bowl, toss peppers, potatoes, and tomatoes with remaining dressing. Thread beef, peppers, tomatoes, and potatoes onto skewers. Cook 6 inches from heat source, turning occasionally, until kabobs reach desired doneness (12 to 15 minutes for medium). Serve warm, sliding food off skewers for kids. How kids can help: Count potatoes and tomatoes; toss meat with dressing in sealed bag; mix veggies in bowl.