Steam

Green Chile Cheese Tamales

Cooking — All it takes is a great cheese and a great salsa to make a terrific tamale. We like our green tomatillo salsa uncooked for the best bite. Soak dried corn husks in hot water 2 hours or overnight. Drain on paper towels. Combine cheese, chiles and ...More…

Classic Champagne Cocktail

Cooking — Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Twist lemon peel over and drop into glass.More…

Checkerboard of Caviar Eggs

Cooking — Here's a new twist on a party standby: deviled eggs topped with caviar. The checkerboard effect is achieved by using black sevruga or pressed caviar, red salmon caviar, and the yellow roe from whitefish. The eggs are cut in half widthwise, not ...More…

Beef Satay with Peanut Dipping Sauce

Cooking — Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth. Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated. Place skewers of beef into ...More…

Cheese-Filled Pastries

Cooking — Although these popular cheese-filled pastries are commonly shaped as triangles for the popular borek, they are equally delicious in the form of plump, round cigars. They can be filled and shaped up to 2 days in advance and refrigerated, covered, ...More…

Open Sesame Shrimp

Cooking — Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example. Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, ...More…

Mashed Potato Timbales

Cooking — Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Mash potatoes with butter and onion until small lumps of potato remain; set aside. In a mixing bowl, beat ...More…

Linguine with Clams, Bacon, and Tomato

Cooking — Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams. In a ...More…

Steamed Vegetable Platter with Hollandaise Sauce

Cooking — While this easy version of classic hollandaise is delicious served with cooked vegetables, try it on poultry, fish, or eggs, too. A double boiler makes it easier to control the heat for cooking the egg yolks. FOR SAUCE: In the top of a double ...More…

Chicken Potstickers

Cooking — Traditionally made with pork, Chinese potstickers work equally well with chicken. In a pinch, wonton skins may be used for the homemade wrappers; reduce the cooking time to 3 minutes. FOR WRAPPERS: In a food processor fitted with the metal blade, ...More…

Greek Ziti

Cooking — You'll find an interesting technique here that guarantees juicy chicken: The boneless meat is steamed to moist perfection in hot chicken broth - off the heat. In a large frying pan, simmer the chicken broth and the oregano until 1/2 cup of liquid ...More…

Clams with Garlic Sauce

Cooking — Garlic, parsley and chile brighten this dish of tender clams. Soaking the clams in water laced with cornmeal helps remove any sand they might contain. In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain ...More…