73 steamed rice recipes

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.

Lasagna Sarde is a Sardinian-style pasta with lobster, saffron, potatoes, overripe tomatoes, and white wine tossed with fettuccine. A rustic Italian seafood pasta that celebrates simple, bold ingredients.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.