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

Rick's Red Chile Pork Tamales

Ingredients
  • 6 large dried New Mexico chiles, stems removed, seeded, and torn into 4 pieces
  • 5 ounces (2/3 cup) fresh pork lard, chilled
  • 4 ounces dried corn husks
  • 1 teaspoon baking powder
  • 2 cloves garlic, peeled and finely chopped
  • 1 scant teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups coarsely ground (1 pound) fresh masa, or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
  • 1/8 teaspoon ground cumin
  • 2/3 cup chicken, beef, or vegetable stock, preferably homemade
  • 12 ounces lean boneless pork shoulder, cut into 1/2-inch cubes
  • 1 teaspoon salt
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Pot Stickers

Time:40 mins
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Stuffed Squash

Ingredients
  • 6 medium round summer squash (about 2 3/4 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped onions
  • 2 cloves garlic, minced
  • Coarse salt and freshly ground pepper
  • 1/2 pound ground lamb
  • 1/3 cup dry red wine
  • 1/2 cup fresh breadcrumbs
  • 3 tablespoons pine nuts, coarsely chopped
  • 2 tablespoons currants
  • 1/4 cup crumbled feta cheese (about 1 ounce)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 3 tablespoons finely chopped fresh mint
  • 1 1/2 cups Fresh Tomato Sauce Fresh Tomato Sauce
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Chickpea and Chorizo Pasteles

Ingredients
  • 4 cups peeled and finely grated cassava (about 4 pounds)
  • 3 cups peeled and finely grated tanier (yautia) or taro root (about 2 1/2 pounds)
  • 3/4 cup Annatto Oil
  • 1 cup finely chopped cured Spanish chorizo (about 7 ounces)
  • 1 cup cooked chickpeas
  • 1/2 cup finely chopped roasted and peeled red pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup olive oil
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 15 large fresh or frozen banana leaves, ribs removed, cut into 6-by-7-inch pieces
  • Dipping Sauce for Chickpea and Chorizo Pasteles
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Chesapeake Bay Crabs

Other Ideas:
American, Crab, Main course
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Steamed Ricotta Dumplings

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Simple Steamed Spinach

Other Ideas:
Side dishes, Spinach
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Individual Fig or Apricot Steamed Puddings

Ingredients
  • 1 1/2 stemmed dried pounds (about 84) Black Mission figs, to make about 4 cups or 2 pounds dried, or whole or halved apricots to make about 4 cups
  • 1/2 cup brandy
  • 1 cup (2 sticks) unsalted butter, room temperature, plus 2 tablespoons, melted, for buttering molds
  • 2 cups packed dark-brown sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 cups milk
  • 1/2 cup apricot jam
  • Brandy Sauce
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Steamed Leeks in Mustard and Caper Vinaigrette

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Steamed Garden Beets

Other Ideas:
Beet greens, Beets, Side dishes
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