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MARCH 2020
I RECENTLY CONDUCTED my annual kitchen cleanse to make room
for all the fun new tools I’ve accumulated over the year. From its
perch above the fridge, I pulled out a tool I’d forgotten I owned: a
bamboo steamer. That very night, I made steamed Swiss chard
leaves stuffed with picadillo—it was one of the easiest, tastiest
meals I’d made in weeks. That’s when it dawned on me: This
old-school tool can be used to make all kinds of modern meals.
This month, I’m honoring the bamboo steamer with recipes from
around the world. I hope they’ll inspire you to take your steamer
for a spin or pick one up on the way home. —JUSTIN CHAPPLE
Steamer Celebration Three genius
recipes that make steamed food shine
MAD GENIUS TIPS
photograph by GREG DUPREE
FO
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G:^
TO
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PR
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E^ S
PO
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EN
