GADO GADO Indonesian Vegetable and Egg Salad When I visited Indonesia, I arrived when it was still Ramadan, a time when street vendors seem to be everywhere, selling all kinds of snacks and dishes to those who want to break their fast but don’t have the time to cook at home. I stopped at one food cart in Banda Aceh that had gado gado (gado means “mix” and gado gado means “mixes, ” because this salad is made of so This story is from Kinfolk Issue Forty-Four Buy Now Related Stories Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 26 Lunch with Lee Fluted mushrooms and marshmallow-cola ice cream: the culinary talents of an American model turned war photographer turned dinner party host. Food A Weekend’s Recipe with Sarah Britton Holistic nutritionist, writer and photographer Sarah Britton shares a recipe from her latest cookbook, Naturally Nourished. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 18 Recipe: Geometric Snacks Take one cut-out cracker recipe, stack on different-shaped toppings and snack on these tessellated grown-up building blocks.