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.
Our recipe for "Chicken in a Pot" comes from Cuisine Solutions Executive Chef Bruno Bertin, whose mother served it at home in France.
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.
Both chicken and cedar plank get the sous vide treatment before finishing on the grill.
Perfectly cooked sous vide scallops sing when paired with a flavorful sauce.
Yes, you can prepare an entire fish and meal using sous vide.
Oysters prepared sous vide make for a spectacular start to a special fête.
Savory, sweet, tangy. Enticing flavors combine in this easy-but-impressive appetizer.
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.
For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.
Sous vide cocktails know no bounds. Chris Brown, of Cincinnati's Metropole, infuses plums with Pimm's, thyme, and orange peel for his inventive "40-Love."
Raise your glass to this sous vide spin on the refreshing cocktail classic.
Luxurious chocolate pudding is topped off with an even more luxurious créme anglaise.
The three-star Michelin chef shared his recipe exclusively for Sous-Vide’s online readers.
Ile Flottante—‶Floating Island″—is a truly elegant finish for a special meal.
Love gluten-free Egg Bites? Try these sous vide egg bites at home.
Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
Finish with a dollop of whipped lime crema for added flavor and visual contrast.