Our classic California sandwich recipe combines a trio of fresh Golden State produce, Monterey Jack cheese, and a creamy ranch-like dressing. A version of this late-century favorite can still be found on deli-counter and sandwich-shop menus throughout California—but the feel-good meal is just as easy to layer up at home.

This recipe first appeared in our April 2011 Sandwich Issue with the story, “Golden State of Sandwiches,” by Betsy Andrews.

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The late, great American cookbook author Marion Cunningham famously carried with her a photograph of a table loaded with angel food cakes, all slightly different: some tall, some short, some white and fluffy, some in a Bundt shape. The photo was taken at a meeting of the Baker’s Dozen, a group of pro bakers including Alice Medrich and Carol Field who met regularly to exchange problems and solutions. Each of the cakes was baked by the members from the same recipe. “If all our results were this different,” Cunningham sympathized, “think of the plight of the poor home cook.” This recipe in question is this one, from “cookie baker for the stars,” Tom Roach, adapted with a bit of Cunningham’s gentle advice.

This recipe originally ran alongside Christopher Hirsheimer’s 1999 article, Baking Lessons.

Order the SAVEUR Selects Artisan Series Angel Food Cake Pan here.

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After laboring over a main course, few have the stamina to tackle a complicated green salad recipe. But what many don’t realize is, in the time it takes to whip up a workaday vinaigrette, a dizzying array of bold, eclectic salads can come together, too. Here are a dozen of our favorite alternatives to the classic salade verte.     

Cilantro Salad with Olives, Avocado, and Limes

This crisp, bright salad from Tanoreen in Brooklyn sings alongside fried fish and grilled meats, but it’s equally divine as a palate-cooling first course. Get the recipe >

Nam Khao (Crispy Rice Salad)

The best-selling dish at Ma Der Lao Kitchen in Oklahoma City is this chile- and cilantro-packed starter that you can whip up using leftover rice from last night’s takeout. Get the recipe >

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

The bite of raw collards contrasts wonderfully with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe > 

Puntarelle & Dandelion Green Salad with Honey-Olive Vinaigrette

Bitter dandelion greens and sturdy puntarelle (an Italian chicory) are tossed in a honey-mustard vinaigrette in this assertive spring salad. Get the recipe >

Blue Cheese, Grape, and Gem Lettuce Salad

Paired with some crusty bread and a glass of crisp white wine, this satisfying salad is a meal in itself. Get the recipe >

Seared Little Gem Lettuce with Buttermilk, Anchovy, and Bread Crumbs

Fans of the classic Caesar salad will find much to love in this simple yet elegant French riff from Paris chef Alexia Duchêne. Get the recipe >

Burmese Tea Leaf Salad

Soft, crunchy, acidic, hot: This classic Southeast Asian mainstay is a medley of compelling textures and flavors. Get the recipe >

Grilled-Cabbage Caesar Salad

Fire-roasted savoy cabbage is tossed with garlicky bread crumbs and a caper-anchovy vinaigrette in this summery, lettuce-less “Caesar.” Get the recipe >

Danish Salted Cucumber Salad

Quick-pickled cucumbers get tossed with a lemon-herb dressing in this palate-cooling starter or side. Get the recipe >

Cucumber and Corn Salad with Pomegranate and Poppy Seeds

Pomegranate seeds add a pop of acidity to each bite of this late-summer salad tossed with crunchy cucumbers and a toasty sesame oil vinaigrette. Get the recipe >

Cranberry and Grapefruit Salad

Bright acidity from citrus and fresh cranberries shines through in this salad redolent of mulling spices. Get the recipe >

Shaved Asparagus Salad with Garlicky Breadcrumbs

Sweet, in-season jumbo asparagus is the cornerstone of this salad combining ribbons of the crisp stalks with crunchy sourdough breadcrumbs and a lemony anchovy vinaigrette. Get the recipe >

The post 12 Green Salads That Are Anything But Boring appeared first on Saveur.

The season’s first asparagus, paired with crunchy carrots and radishes, is tossed with mint and vinegar in this spring slaw from cookbook author Leah Koenig. Check out all of our favorite asparagus recipes here. For cooking tips, here is how we like to cook asparagus on the stove.

The post Asparagus Mint Slaw appeared first on Saveur.

Cilantro is one of the world’s most popular—and most polarizing—herbs. While some can’t get enough of its bracingly fresh flavor, others crinkle their nose in disgust, decrying a perceived soapiness. We send our condolences to those in the latter camp—hey, it’s not their fault they were born with an olfactory-receptor gene that makes cilantro’s aldehydes taste bitter. 

But for cilantro lovers, the herb is a non-negotiable ingredient in dishes ranging from guacamole to Indian chutneys to grilled steak topped with chimichurri. When buying cilantro (aka coriander and Chinese parsley), look for bunches with soft, bright green leaves and stems with as little brown as possible, then store it in a sealed bag in the vegetable drawer, where it will keep for a few days. Unlike parsley, cilantro has sweet, flavorful stems that add crunch and freshness to dishes both cooked and raw—so don’t toss them.

Rib-Eye Steak with Chimichurri

Cilantro and vinegar make a phenomenal foil for rich, juicy grilled steak as this recipe for Argentina’s favorite condiment proves. Get the recipe >

Spicy Mint, Cilantro, and Chia Seed Chutney

The chia seeds in this chutney are a natural emulsifier, turning an otherwise watery mix into a luxuriously swooshable sauce. Get the recipe >

Cilantro Salad with Olives, Avocado, and Limes

This crisp, bright salad from Tanoreen in Brooklyn sings alongside fried fish and grilled meats, but it’s equally divine as a palate-cooling first course. Get the recipe >

Nam Khao (Crispy Rice Salad)

The best-selling dish at Ma Der Lao Kitchen in Oklahoma City is this chile- and cilantro-packed starter that you can whip up using leftover rice from last night’s takeout. Get the recipe >

Sardine and Lemongrass Salad

Briny sardines and fragrant lemongrass team up in this sweet-and-spicy salad enlivened with sliced red onions and an easy Thai chile sauce. Get the recipe >

Cilantro Yogurt Chutney

Chutneys are all about building layers of flavor, and this creamy, yogurt-based recipe does just that with bushels of cilantro and plenty of lime and chiles. Our favorite cabbage fritters and mung bean pancakes wouldn’t be the same without it. Get the recipe >

Grilled Lobster with Cilantro-Chile Butter

To make this stunning red-and-green entrée, whole lobsters are split down the middle, grilled over embers, and spooned with a heady cilantro-chile sauce. Get the recipe >

Mussels with Coconut Sweet Chile Broth

Nothing against mussels, but for us it’s all about the rich, herbaceous broth at the bottom of the bowl, which we readily sop up like no one’s looking. Get the recipe >

Cilantro and Peanut Salad

Tender, young cilantro leaves and stems take center stage in this salad from Xinjiang, China, that balances heat and freshness. Get the recipe >

Bhaji Dana (Parsi-Style Fenugreek Leaves with Peas)

The only tricky step in making this beguilingly bitter salad is sourcing fresh fenugreek, which plays marvelously with cilantro and green peas. Get the recipe >

Leaf and Spear

Cool off with this shamrock-green, kale-infused rum cocktail sweetened with homemade cilantro syrup. Get the recipe >

Classic Guacamole

Our platonic guac ideal is creamy, tart, and suffused with an abundance of fragrant, freshly chopped cilantro. Get the recipe >

The post 12 Bold and Zesty Recipes for Cilantro Lovers appeared first on Saveur.

This Catalan salsa vinagreta, based on one from Claudia Roden’s cookbook The Food of Spain, is a deceptively simple mixture of olive oil, lemon juice, chopped parsley, and crushed tomato. When poured over blanched asparagus, it transforms the green and subtle vegetable into a sumptuous dish.

Equipment

• Large Pot
• Serving Platter
• Medium Bowl

The post Catalan Asparagus Vinagrette (Espàrrecs Amb Vinagreta) appeared first on Saveur.

Staying on top of life’s many demands doesn’t always go hand-in-hand with preparing home-cooked meals. The next time you find yourself in a time crunch, let the hot water do the heavy lifting for you. Steaming is one of the most hassle-free ways to cook food. Simply heat up water until it reaches boiling point, producing hot vapor. Cover up the pot, which encloses the food in a sealed environment and allows the steam to heat your meal—no cooking oil necessary, and no need to constantly stir or flip either.

This gentle cooking method won’t burn delicate foods like fish fillets, and it tends to preserve the flavors and nutrients of your ingredients. “I love using a food steamer because it makes it difficult to mess up the texture of the food you are steaming,” says Caroline Caron-Phelps, who writes the food blog Pickled Plum. “I love that vegetables retain a slight crunch and look so vibrant in color.” 

The world of food steamers is quite diverse, with a wide range of options to suit different kitchen setups and cooking needs. We consulted the experts to find out which food steamers they recommend—and how they use them at home. 

Our Top Picks

• Best Overall: Anlisnut Stainless Steel Steamer 
• Best Value: Oster Double-Tiered Food Steamer
• Best in Versatility: Tatung Rice Cooker
• Best Countertop: Cuisinart Digital Glass Steamer
• Best Bamboo: Helen’s Asian Kitchen Bamboo Food Steamer
• Best Stovetop insert: Zyliss Stainless Steel Vegetable Steamer Basket

Best Overall: Anlisnut Stainless Steel Steamer

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This is Caron-Phelps’ go-to steamer for everything from vegetables to dim sum. She appreciates that the two-tier design offers “plenty of space to steam more than just a couple of items at a time.” There are also holes in the lid to allow a bit of steam release, ensuring that there isn’t too much condensation that builds up inside the pot. Caron-Phelps also notes how helpful it is that the steamer affords low-maintenance cleaning: “Having items that are easy to clean or are dishwasher safe—this one is—helps me keep my counters clean and maximize my cooking time.”

Best Value: Oster Double-Tiered Food Steamer

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Don’t be fooled by the affordable price tag; this two-tier electric steamer offers several helpful features that make steaming food a breeze. Transparent steaming bowls allow you to keep an eye on the texture of your food as it’s cooking away. There’s also a built-in automatic 60-minute timer, as well as an auto-shutoff function that powers off the appliance once the cycle finishes or once the water tank gets depleted. The steamer bowls are dishwasher safe and nest together for efficient storage.

Best in Versatility: Tatung Rice Cooker

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We love when one kitchen appliance can handle many different tasks, and this multipurpose rice cooker is no exception. “It’s simple yet versatile,” says Jessie YuChen, a food editor at Bon Appétit. “It works as a rice cooker, a slow cooker, a steamer, and reheats food without drying out.” Once you add water to the inner pot, simply push one button to begin the steaming process. “There’s no need to wait for the water to boil, or worry if there’s not enough water in the pan,” adds YuChen. The cooker even comes with accessories like a steam tray and a rice spatula.

Best Splurge: Cuisinart Digital Glass Steamer

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With five presets for different foods like poultry and seafood, this steamer can handle anything you could ever dream of steaming. The user-friendly LCD control panel makes it easy to start, stop, pause, or reheat. Not only is the 5-liter glass pot large enough to cook a family-size portion, it also gives you a clear view of your food while it steams. A built-in 60-minute countdown timer also keeps tabs on how long food has been cooking, and an alert will sound to let you know when time’s up.

Best Bamboo: Helen’s Asian Kitchen Bamboo Food Steamer

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This two-tier steamer is made from 100 percent all-natural bamboo, a lightweight yet hardy material that will last for many years if properly cared for. Bamboo doesn’t collect condensation as much as other materials like glass or stainless steel, so there’s less risk of water dripping into your food and affecting its texture. If you’re cooking for a large group, you can get even more baskets and stack them on top of one another. The steamers also come in both 10-inch and 12-inch sizes to suit different-sized cookware.

Best Stovetop Insert: Zyliss Stainless Steel Vegetable Steamer Basket

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This handy steamer basket expands (up to 11 inches) to fit the pot it’s in, then folds up neatly into itself for storage. Legs on the bottom of the basket ensure the food is elevated enough that boiling water doesn’t splash into it. There’s also a little bar with an attached ring in the center of the basket, making it easy to lift out of the pot. The basket is made from durable stainless steel, and it’s dishwasher safe.

Types of Food Steamers

The majority of food steamers you’ll see on the market are electric or stovetop models. Electric steamers are standalone appliances that include a water tank and sometimes feature multiple tiers, allowing you to steam different ingredients simultaneously. There’s often a digital interface with presets for various kinds of food, including seafood, grains, and poultry. On the other hand, stovetop steamers are usually used in conjunction with a cooking vessel, such as a wok or saucepan. Insert the steamer into the pot, then fill the pot with water; once it boils, it will produce steam that in turn cooks the food sitting above it.

Material

Stainless steel, silicone, and bamboo are among the most common materials for food steamers. Stainless steel is durable and long-lasting, although it can scratch nonstick cookware. Silicone, on the other hand, has the advantage of being gentle on nonstick surfaces. Bamboo steamers usually stack on top of one another, making it possible to add or remove tiers based on how much food you need to steam. With bamboo, you also won’t get a buildup of condensation, which can drip and affect your food’s texture or look. 

Size

Electric food steamers are separate appliances, so they often take up more kitchen space than their stovetop counterparts. If you’re looking to save space in a smaller kitchen, there are many collapsible stovetop steamer inserts on the market that allow for straightforward storage. 

Ask the Experts

Q: Can a food steamer cook rice? 

The easiest way to cook rice at home is with a rice cooker. Rice cookers can do double-duty as food steamers, making them a great option for those who prefer multi-purpose kitchen appliances.

Q: Can I cook meat in a food steamer?

“It’s great for meat,” says Caron-Phelps, noting that sealing the meat in a steamy environment prevents it from getting dried out. “It retains all the moisture.”

Q: How do you clean a food steamer?

“If you have a stainless steel steamer, you can clean it normally or put it in the dishwasher (always check the box to make sure it’s dishwasher safe),” explains Caron-Phelps. “For a bamboo steamer, use a soft sponge or cloth with a little soap and rinse with hot water. You can also fill a bowl with hot water and some soap and simply soak it for a few minutes. Rinse well, and then leave it on a drying rack until it’s fully dry to prevent mold from growing.”

Our Take

For easy, tasty meals that require minimal cleanup, steaming is a guaranteed winner. Not only does the cooking method do a great job of retaining flavor, texture, and nutrients, but it also requires minimal effort, with little stirring or flipping involved. From stovetop to electric, stainless steel to bamboo, there are many different kinds of food steamers that can get the job done, and some may suit your needs better than others. But one thing holds constant: Boiling water could be all it takes to whip up something delicious.

The post Unlock Easy Meals with the Best Food Steamers appeared first on Saveur.

With warming notes of curry and cinnamon, this hearty vegetable curry—a recipe that former test kitchen director Kellie Evans used to make while catering film and television shows—is perfect for a chilly fall or winter evening.

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Of all the vegetables that start to fill the markets come spring, asparagus is one of our favorites. The tender, crisp stalks are one of the first to arrive on spring produce baskets. Asparagus is also one of the most versatile ingredients—you can enjoy it raw in a chopped salad, tossed with pasta, or pureed in a sauce. They are also one of favorites to blend into refreshing spring soup recipes. We’ve rounded up our favorite asparagus recipes here.

White Asparagus

Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. The following is the classic way of preparing the treasured vegetable in Germany (though simple steaming is also popular). Get the recipe for White Asparagus »

Springy Pad Thai with Green Garlic, Asparagus, and Peas

Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic. Get the recipe for Springy Pad Thai with Green Garlic, Asparagus, and Peas »

Roasted Asparagus with Tahini Ranch

Asparagus is cooked on a preheated baking sheet in the oven until tender yet toothsome, then served with a tahini-yogurt sauce packed with fresh herbs for dipping. Get the recipe for Roasted Asparagus with Tahini Ranch »

Barigoule of Spring Vegetables

Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic. Get the recipe for Barigoule of Spring Vegetables »

Scrambled Eggs With Asparagus and Crab

Michel Roux’s trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast. Get the recipe for Scrambled Eggs With Asparagus and Crab »

Charred Asparagus and Egg Salad

Super easy and fresh, this is a perfect dish for spring, but also translates well to outdoor cooking in the summer. Get the recipe for Charred Asparagus and Egg Salad »

Skillet Asparagus

Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can. Get the recipe for Skillet Asparagus »

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Get the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes »

Chilled Macadamia Gazpacho with Cured Asparagus

Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus. Get the recipe for Chilled Macadamia Gazpacho with Cured Asparagus »

Stir-Fried Asparagus

A hot skillet and a little oil are all you to bring out the flavor of spring asparagus. Get the recipe for Stir-Fried Asparagus »

Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »

More Asparagus Recipes »

The post The Best Asparagus Recipes to Make at the First Sign of Spring appeared first on Saveur.

There are many different types of niu rou mian (牛肉麵), or beef noodle soup, in Taiwan. One of the most common types, hong shao (紅燒) is often translated as red-braised because of the cooking method, which involves frying the meat with aromatics like ginger, scallions, or spices, as well as soy sauce and sugar, to add flavor and color to the dish. This recipe is based on one from Taipei’s Yong Kang Beef Noodle shop.

For extra-tender beef, simmer for 2–3 hours before setting it aside to cool with the lid on. For a more flavorful finished dish, refrigerate the pot of beef and broth overnight, then reheat when you’re ready to serve. You can find pickled mustard greens at Chinese and Asian markets.

Featured in: Taiwan’s Changing Tastes, in a Bowl

Equipment

• Large Pots
• Medium Bowl
• Bowls

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