Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
A fun new way to combine surf with turf, we have adapted this recipe by using blue crabs instead of the hard to find ang-chim crabs originally meant for the dish.
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Traditionally the organ meats are included in this dish but we chose to omit them here.
This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Though most often served chilled, stone crab claws are still quite tasty when steamed.
The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.
This recipe is adapted from one used by In de Rare Vos.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
The smoky flavor of the bacon takes this simple sandwich to another dimension.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.
Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.
This is our version of ''steamers''.