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Narrow Results You've Selected: Steam Remove all Source Saveur (121) 101 Cookbooks (1) Astray Recipes (1) Bitten (1) Closet Cooking (1) Show all... Cooking is Medicine (1) David Lebovitz (1) EcoMetro (1) Filipino Food Recipes (1) Food o del Mundo (1) Foodie Tots (1) La Tartine Gourmande (1) Nibbledish (1) No Recipes (1) Not Eating Out in NY (1) Oh Hey Great! (1) Peanut Butter and Julie (1) Picky Cook (1) Real Simple (1) Recipe Zaar (1) Tony Tahhan (1) Wandering Chopsticks (1) eCurry (1) Difficulty Easy (79) Medium (43) Hard (6) Main Ingredient Vegetables (68) Shellfish (34) Fish (20) Pork (20) Rice (15) Show all... Fruit (12) Potato (11) Chicken (9) Beef (7) Shrimp (7) Tomato (7) Beans (6) Nuts (5) Bread (4) Cheese (4) Eggs (4) Pasta (4) Lamb (3) Duck (2) Game (2) Turkey (1) Course Main Course (54) Side Dish (40) Appetizers (35) Dessert (12) Soups & Stews (10) Show all... Salad (4) Breakfast/Brunch (3) Condiments and Sauces (1) Sandwich (1) Cuisine American (29) Chinese (22) Asian (20) French (12) Mexican (9) Show all... Italian (6) Middle Eastern (6) English/Scottish (5) Irish (4) Japanese (4) Spanish/Portuguese (4) Vietnamese (4) Central/South American (3) Classic (3) Indian (3) Mediterranean (3) Moroccan (3) African (2) Cajun/Creole (2) Gluten-Free (2) Greek (2) Hawaiian (2) Thai (2) Caribbean (1) Cuban (1) Jewish (1) Kid-Friendly (1) Kosher (1) Other (1) Southern/Soul Food (1) Southwestern (1) Vegetarian (1) Season Winter (46) Summer (43) Fall (38) Spring (28) Occasion Christmas (7) Thanksgiving (6) Easter (3) Cocktail Party (2) Backyard BBQ (1) Topic Recipe (143) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Steam"; var omni_prop8 = "Technique:Steam"; var omni_pageName="saveur:"+omni_prop12; 11/07/2000 Fresh Rice Sheets with Shrimp This is a popular dish at dim sum restaurants in Hong Kong and at Cantonese restaurants in America. Issue #25 11/15/2007 Steam-Roasted Goose This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin. Issue #22 04/26/2011 White Asparagus with Olive Oil Sabayon The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go. Issue #20 03/06/2007 Sticky Rice with Mangoes A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango. Issue #18 12/04/2000 Persimmon with Miso Sauce Today, all kinds of vegetables, fish, and even fruit are served with miso sauce. Issue #16 12/04/2000 Oyster and Mountain Potato with Sauce Oysters in Japan are a cherished taste of the sea in early winter. Issue #16 11/14/2007 Pumpkin Pie Our best recipe for simple pumpkin pie made with a fresh pumpkin filling. Issue #15 03/21/2002 Stuffed Cabbage This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines. Issue #15 08/08/2007 Shellfish Empanadas Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores. Issue #14 06/28/2007 Crab–Potato Salad There is no shortage of crab in Alaska in July and August. We even found it tucked amid layers of sliced potatoes in this sweet but rich summer classic. Issue #13 05/02/2007 Soupy Black Beans with Dumplings This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans. Issue #12 03/02/2007 New England Clam Chowder This quintessentially Yankee seafood soup is serious business in New England. Issue #12 09/11/2007 Steamed Spicy Lamb Shanks Steaming the lamb makes the meat so tender it falls off the bone Issue #10 03/01/2007 Pasta with Clams and Basil We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California. Issue #7 03/01/2007 Cooked Wild Greens Salad In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find. Issue #7 03/23/2007 Steamed Chicken Broth In Hong Kong, this fragrant broth is served as a beverage throughout the meal. Issue #6 03/23/2007 Steamed Sea Bass The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. Issue #6 01/27/2007 Lobster Fricassée Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said. Issue #5 01/26/2007 Steamed Choy Sum with Sweet Shallot Vinaigrette Choy sum’s slightly bitter taste stands up well to assertive flavors such as wine vinegar and shallots. Issue #5 01/23/2007 Munchable Peanut Salad Spicy, spicy, spicy—this Indian snack from Madras will awaken all your senses. Issue #4 « Previous 1. . . 4 5 6 7 8 Next »