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02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
05/08/2008
Salmon à la Nage
Elegant and surprisingly easy to prepare, the salmon in this dish is immersed in a buttery, wine–and–mussel-infused broth.
Issue #112
10/05/2007
Steamed Mussels with Bayonne Ham
This recipe is a delicious fennel-scented court bouillon flecked with ham.
Issue #77
04/06/2007
Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Issue #51
04/19/2007
Asparagus and Bacon on Toast
The smoky flavor of the bacon takes this simple sandwich to another dimension.
Issue #50
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
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
01/23/2007
Seafood Laulau
Like a seafood present, this dish is beautifully wrapped in fresh Hawaiian ti leaves.
Issue #3
05/08/2012
Vietnamese Lettuce Wraps
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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09/09/2009
Vietnamese Chicken and Cabbage Salad
This Vietnamese chicken salad with cabbage, vinegar-infused onions, and a Vietnamese fish sauce dressing is hearty without being heavy. Continue...
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Source: Wandering Chopsticks