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11/17/2005
Cabbage Stuffed with Snails
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.
Issue #73
11/16/2005
Crab with Sticky Rice
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.
Issue #73
11/11/2005
Rice with Tomatoes and Onions
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Issue #71
11/11/2005
Chile-Marinated Steamed Beef
Traditionally the organ meats are included in this dish but we chose to omit them here.
Issue #71
10/20/2005
Pumpkin Couscous
This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.
Issue #69
04/16/2007
Burmese Steamed Rice
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
Issue #66
09/01/2005
Tea-Smoked Duck
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
Issue #60
08/30/2005
Plantain Tamales
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).
Issue #59
04/10/2007
Indonesian Steamed White Rice
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Issue #58
03/18/2007
Steamed Stone Crab Claws with Melted Butter
Though most often served chilled, stone crab claws are still quite tasty when steamed.
Issue #57
08/23/2005
Vietnamese Stuffed Steamed Fish
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.
Issue #57
07/30/2003
Mussels Steamed in Gueuze
This recipe is adapted from one used by In de Rare Vos.
Issue #57
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
08/26/2002
Plum Pudding
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.
Issue #55
04/05/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
04/18/2007
Asparagus and Bacon on Toast
The smoky flavor of the bacon takes this simple sandwich to another dimension.
Issue #50
10/04/2001
Boiled Fish with Onion Sauce and Fungi
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
Issue #47
10/18/2000
Steamed Rock Cod
Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It is not related to true cod from the Atlantic.
Issue #43
10/18/2000
Eggplant with Spicy Sauce
Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.
Issue #43
10/18/2000
Steamed Clams
This is our version of ''steamers''.
Issue #43
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