Steamed food has a long-standing reputation for blandness, but some chefs are changing that by offering flavorful steamed fare that customers are eating up. The steamed dumplings prepared by Kenny Lao of New York's Rickshaw Dumpling Bar outsell the pan-fried version two-to-one, and Paul Drew, executive chef of a Phillips seafood restaurant in Atlantic City, N.J., says, "Steaming retains the moisture and flavor for fish."

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