If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.
I would read Playboy more often, but my glasses keep steaming up.
Steaming offers no opportunity for either seasoning or developing the brown, crisp textures that sauteing and roasting afford.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.
Brussels sprouts are really quite versatile.
My mom bought me this amazing baby-food maker, the Beaba. I steam and puree fruits and vegetables, and they last for, like, four days.
Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
