Discover sous vide recipes featuring beef, pork, and lamb.
Sous vide makes this carbonara—complete with perfect egg, duck prosciutto, sweet peas, and butternut squash—possible.
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Federico Tischler—the Venezuelan chef and owner of Baltimore's White Envelope—prepares his popular Chicharrón Pork Belly Arepas using sous vide.
Sous vide makes it a snap to prepare these succulent beef kebabs on the grill.
Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.
Chef Emma Bengtsson of Aquavit gives traditional “meat and potatoes” a textural twist with a sous vide pork collar.
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 Mark Miller—considered a pioneer of modern Southwestern cuisine—shares his recipe for barbacoa brisket, prepared with ready-made sous vide products from Cuisine Solutions.
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.
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
Ground coffee lends richness and flavor to steak during the sous vide process.
Serve this succulent sous vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they'll return the sentiment.