This ceramic steamer is ideal for when you need a large (2 qt) steamer for fish, meats, couscous, and larger amounts of vegetables. Just place the food in the steamer, cover and set on a 3 qt saucepan of boiling water. It's best to take it off the heat just before it's fully cooked, as the hot ceramic will continue cooking for a few minutes. In her 2009 book on "Mediterranean Clay Pot Cooking" she offered a recipe using braised duck. She now feels, "I totally changed it in order to use your colander rather than a pot. I did this because I'm convinced that steaming rather than braising duck legs produces an incredibly luscious texture. Especially slow steaming in stoneware rather than metal. " "In my Moroccan cookbook,  I steam whole chickens, lamb breasts, lamb shoulders and all kinds of vegetables and fruits in your stoneware steamer." This steamer can also be used, without the lid, for making couscous in the traditional way. Click here for a recipe that uses either wheat couscous or corn polenta.