Leg of lamb is full of flavor and fall-off-the-bone tender when given the sous vide treatment. Ours gets an extra flavor punch thanks to a touch of Indian spice.
Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.
A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.
This subtle use of Asian ingredients elevates a very American protein: Amish chicken.
Salmon reaches peak velvet texture when prepared sous vide.
Sous vide Arctic char, meet breadcrumbs—and a deep fryer.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
Step out of your comfort zone and experiment with sous vide recipes starring exotic fruit.
Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.
Compression and sous vide make each ingredient sing in this elegant beet salad.
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
Raise your glass to this sous vide spin on the refreshing cocktail classic.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Ramekins add shape to this decadent bread pudding recipe.
This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new sous vide tricks.
Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.
Leverage the flavor-boosting power of an immersion circulator to maximize the benefits of global spices like poblano pepper with this recipe for sous vide corn soup.
The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.