Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Recipe Spring Steam Main Course Saveur Remove all Difficulty Easy (5) Medium (2) Main Ingredient Fish (4) Vegetables (4) Shellfish (2) Beef (1) Lamb (1) Show all... Pasta (1) Rice (1) Cuisine Chinese (2) American (1) French (1) Hawaiian (1) Middle Eastern (1) Show all... Moroccan (1) 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 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Season:Spring,Technique:Steam,Course:Main Course,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 04/17/2008 Chinese Steamed Fish with Scallions This simple and delicious recipe comes from a cooking school in Beijing. Issue #111 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 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 03/23/2007 Steamed Sea Bass The use of the whole fish in this Cantonese-inspired dish makes for an impressive presentation. Issue #6 01/23/2007 Seafood Laulau Like a seafood present, this dish is beautifully wrapped in fresh Hawaiian ti leaves. Issue #3