2,199 steaming recipes

Stovetop espresso and cappuccino guide: how to brew proper coffee in a classic moka-style machine, plus how to steam milk for homemade cappuccino. No espresso machine needed.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

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.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.

Homemade cocoa mocha: steamed milk with cocoa powder, instant coffee, sugar, and vanilla. A simple stovetop mocha that beats the coffee-shop version for pennies.

Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Persian-style steamed basmati rice with a golden, crispy tahdig crust on the bottom. Just three ingredients, an overnight soak, and patience create the fluffiest rice you've ever had.

Mealie bread: a South African steamed corn bread made with fresh corn, cooked in a covered basin set in boiling water until dense and moist. Sliced and spread with butter, served hot or cold.

Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Steamed cherrystone clams in a white wine, garlic, and butter broth loaded with a full dozen garlic cloves, scallions, and Italian herbs. A punchy seafood starter served with crusty bread.

Quick Korean bibimbap rice bowls with savory ground meat in soy-sesame sauce, a fried egg, fresh vegetables, and toasted sesame seeds. A colorful, customizable weeknight dinner in 20 minutes.