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

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Narrow Results You've Selected: Summer Recipe Steam Remove all Source Saveur (41) Not Eating Out in NY (1) Wandering Chopsticks (1) Difficulty Easy (31) Medium (10) Hard (1) Main Ingredient Vegetables (19) Shellfish (18) Fish (6) Rice (6) Pork (5) Show all... Bread (3) Potato (3) Fruit (2) Lamb (2) Shrimp (2) Beans (1) Chicken (1) Eggs (1) Nuts (1) Pasta (1) Course Main Course (17) Appetizers (14) Side Dish (12) Salad (2) Soups & Stews (2) Show all... Condiments and Sauces (1) Dessert (1) Sandwich (1) Cuisine American (9) Asian (5) Chinese (5) Italian (3) Mexican (3) Show all... Vietnamese (3) Indian (2) Middle Eastern (2) Cajun/Creole (1) Central/South American (1) Classic (1) French (1) Gluten-Free (1) Hawaiian (1) Irish (1) Mediterranean (1) Other (1) Spanish/Portuguese (1) Occasion Easter (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 = "Technique:Steam"; var omni_prop8 = "Season:Summer,Topic:Recipe,Technique:Steam"; var omni_pageName="saveur:"+omni_prop12; 04/11/2007 Steamed Blue Crabs You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite. Issue #37 10/24/2000 Shrimp and Octopus Cocktail Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz. Issue #36 03/08/2007 Har Kau (Shrimp Dumplings) Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort. Issue #32 03/08/2002 Roasted Peppers Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time. Issue #28 03/04/2002 Green Rice (Arroz Verde) This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986). Issue #26 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 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 03/23/2007 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 01/17/2007 Crab Boil Supermarket mixes may be convenient, but for an authentic Acadian crab boil, make it from scratch. Issue #4 01/23/2007 Seafood Laulau Like a seafood present, this dish is beautifully wrapped in fresh Hawaiian ti leaves. Issue #3 01/23/2007 Taro Cakes These traditional Hawaiian "cakes" are enriched with ahi tuna, adding an unusual, flavorful twist. 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. Does Not Apply 12/16/2010 Mediterranean Mussel and Chickpea Soup with Fennel and Lemon Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead. Does Not Apply « Previous 1 2 3 Next »