Leaves can be steamed, roasted, semi-fermented or fully fermented.
They have a remarkable variety of forms and tastes, and take on deeper, richer flavors when sautéed, steamed, roasted or grilled.
Booths at the festivals line up next to each other, pushing out hundreds of the little mollusks — raw, smoked, steamed, roasted, fried into fritters or boiled into stew.
Inventive dim sum and eight-treasure quail are two standouts on a lengthy menu, which includes bland and spicy, steamed, roasted and stir-fried dishes.
Inventive dim sum and eight-treasure quail are two standouts on a lengthy menu that includes bland and spicy, steamed, roasted and stir-fried dishes.
The leaves can be removed, and what remains is like a small artichoke heart that can be steamed, roasted or boiled to make kōuka, a bitter vegetable available at any time of the year.
Each of the vegetables is cooked separately — steamed, roasted, sautéed in olive oil — and each of them tastes vibrantly of itself, but melds into that bright, high note of time and place.
Each of the vegetables had obviously been cooked separately — steamed, roasted, sautéed — and each of them tasted vibrantly of themselves, but combined into that high note of season and place.
There may be no more profound statement of purpose in Los Angeles restaurants at the moment than Tony Esnault's legumes de saison, a bowlful of beautifully turned vegetables — a dozen at least —steamed, roasted, sautéed, or left raw, tasting vibrantly of themselves, but combining into a fine, high pitch of season and place.
If you're not up to steaming, roast the fish for 15 minutes in a hot oven.
