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Explore 216 recipes, 24 articles, 5 galleries, 92 videos, and more

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Lemon-Thyme Green Beans

Time:15 mins
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Steamed Bok Choy

Time:15 mins
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Steamed Striped Bass

Ingredients
  • 1 1/4 teaspoon finely grated peeled fresh ginger
  • 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
  • 1/4 teaspoon ground coriander
  • 2 teaspoons toasted sesame oil, plus more for baskets
  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine (mirin) or sherry
  • 2 (about 1/4 cup) scallions, finely chopped
  • Freshly ground pepper
  • 2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned
  • 6 shiitake mushrooms, stemmed, caps scored with an X
  • 3/4 pound edamame in shells (soybeans)
  • Sea or coarse salt
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Plate Steamed Red Snapper

Ingredients
  • 2 red-snapper fillets (about 8 ounces each), skin on
  • Salt and freshly ground black pepper
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon chopped fresh cilantro, plus a few sprigs for garnish
  • 1 stalk lemon grass, trimmed and thinly sliced, or two 1-inch strips lemon peel
  • 2 scallions, cut into thin strips about 4 inches long
  • One 4-inch piece of ginger, peeled and cut into thin strips
  • 4 shiitake or white mushrooms, stemmed and thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon rice-wine vinegar
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Mussels in White Wine and Garlic

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Sesame Steamed Spinach

Time:30 mins
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Mussels with White Wine and Herbs

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Butternut Squash Risotto

Ingredients
  • 1 medium butternut squash
  • 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 shallots, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • Freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary, plus sprigs for garnish
  • 1/2 cup freshly grated Parmesan cheese
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Sea Scallops With Sherry and Saffron Couscous

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Steamers with Asian Broth and Cilantro Butter

Ingredients
  • 1 cup unsalted clam juice
  • 1 cup loosely packed Thai or regular fresh basil leaves
  • 1 2-inch piece lemongrass, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (nam pla)
  • 1 teaspoon salt
  • 1 cup loosely packed fresh cilantro leaves
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed
  • 3 limes, cut in wedges, for garnish
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