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Narrow Results You've Selected: Vegetables Medium Steam Main Course Remove all Source Saveur (12) Cuisine French (2) Irish (2) Caribbean (1) Hawaiian (1) Indian (1) Show all... Japanese (1) Mexican (1) Middle Eastern (1) Moroccan (1) Southwestern (1) Season Fall (7) Winter (6) Summer (4) Spring (2) Topic Recipe (12) 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 = "Course:Main Course"; var omni_prop8 = "Main Ingredient:Vegetables,Difficulty:Medium,Technique:Steam,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 12/21/2009 Tamale Tart An invention of Dallas-based chef Stephen Pyles, this tart is much more than the sum of its parts. A spiced tart crust flavored with ancho chiles is filled with a garlic custard and topped with chunks of fresh crab and bell peppers. Continue... Issue #121 03/11/2007 Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli To make this dish, ask your butcher for corned beef made with the “silverside” of the round. Issue #91 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 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 03/05/2002 Steamed Pork with Mamemiso In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan. Issue #27 11/07/2000 Seven-Vegetable Couscous Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 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 09/11/2007 Steamed Spicy Lamb Shanks Steaming the lamb makes the meat so tender it falls off the bone Issue #10 01/27/2007 Lobster Fricassée Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said. Issue #5 03/07/2007 Grouper Steamed in Banana Leaves The banana leaves impart a fragrant and delicate flavor to the fresh fish. Does Not Apply 02/06/2007 Spicy Mashed Vegetable Curry with Rolls This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.

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