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Explore 225 recipes, 24 articles, 5 galleries, 106 videos, and more

Chicken with Artichokes and Mushrooms

Ingredients
  • 2 lemons
  • 8 fresh baby artichokes
  • 3 tablespoons dry white wine
  • 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon champagne or white-wine vinegar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 whole skinless, boneless chicken breast (about 8 ounces), split
  • 1/3 cup orzo (rice-shaped pasta)
  • 4 ounces enoki mushrooms, 1 inch trimmed from stems
  • 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
  • 4 teaspoons fresh thyme leaves
  • 2 large cloves garlic, peeled and lightly crushed
  • Two 24-inch lengths parchment paper
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Steamed Sesame Spinach

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Chicken Soup in a Bowl

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Soledad's Tamal Oaxaqueno de Mole con Pollo

Ingredients
  • 1 four- to five-pound chicken
  • 8 cloves garlic
  • 10 whole black peppercorns
  • 15 large fresh or frozen banana leaves
  • 3 1/2 cups dry masa harina for tamales, mixed with 2 1/4 cups hot water, cooled to room temperature (or 2 pounds fresh masa)
  • 1 teaspoon coarse salt
  • 2 tablespoons solid vegetable shortening
  • 4 cups Soledad's Mole
  • Sesame seeds, for garnish
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Steamed Chocolate-Gingerbread Pudding

Ingredients
  • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for mold
  • 3 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 cups sugar
  • 1 tablespoon finely grated orange zest
  • 6 large eggs
  • 1/2 cup unsulfured molasses
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 1 1/4 cups orange marmalade
  • Vanilla-Bean Creme Anglaise
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Steamed Whole Fish

Ingredients
  • 1 fresh whole firm-flesh fish, such as red snapper, black bass, striped bass, or flounder (2 1/2 to 3 pounds and about 2 1/2 inches at the thickest part), cleaned and scaled (Ask your fishmonger to do this.)
  • 2 large lemongrass stalks (2 ounces), woody ends removed, split lengthwise
  • 1/4 cup loosely packed cilantro leaves plus, sprigs for garnish
  • 1 piece (2 inches) fresh ginger, peeled and cut into julienne to yield 1/4 cup
  • 1 to 2 limes, zested (2 tablespoons) and each lime halved
  • 2 garlic cloves, thinly sliced lengthwise
  • 4 scallions, julienned
  • 2 tablespoons Asian fish sauce (such as nam pla)
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Moules Mariniere

Ingredients
  • 2 pounds (about 65 small) mussels, scrubbed and debearded
  • 2 tablespoon unsalted butter
  • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
  • 2 shallots, finely chopped (about 3/4 cup)
  • Pinch of coarse salt
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Herb-Steamed Halibut

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