Explore sous vide recipes for appetizers and side dishes to round out your meal.
Shrimp, scallops, calamari, and a variety of vegetables are deep-fried and served with a simple dipping sauce for a crowd-pleasing appetizer.
Two kinds of mushrooms and two kinds of cheese combine in this rich, creamy sous vide main dish.
Serve these sous vide spiced cheese-and-vegetable skewers for a casual grilled appetizer.
The addition of avocado adds silkiness and loads of nutritional value.
The sous vide method ensures perfectly cooked sprouts, while harissa-tahini pack a bold flavor punch.
Humble cabbage is utterly transformed when cooked sous vide, finished on the grill, and drizzled with honey-mustard dressing.
Loaded with vitamin D and potassium, mushrooms make this soup a veritable health tonic.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.
Your weekend brunch never had it this good.
We partnered with Signature Kitchen Suite for a salad featuring a perfect sous vide egg.
Get your veggies! This side is as nutritious as it is easy to make.
Try tart nectarines poached in ginger and honey atop slices of toasted baguette.
When paired with sous vide cannellini beans and pancetta, mustard greens sing with flavor.
Sous vide delivers unparalleled flavor and texture while the size keeps portions under control (unless you eat the whole batch).
This corn on the cob pops with zingy flavor thanks to sous vide and tasty toppings.
When spring garlic arrives at your local market, snap it up to make a pesto. Sous vide dials the fresh flavor up to the max.
Aquafaba—the water from cooked chickpeas—is a versatile binding ingredient. Plus, it’s vegan!
Savory, sweet, tangy. Enticing flavors combine in this easy-but-impressive appetizer.
You'll be craving these tangy sous vide carrots.
Finish with a dollop of whipped lime crema for added flavor and visual contrast.
For this enticing main dish, slices of pumpkin are cooked sous vide with onions, cranberries, and seasonings before getting caramelized in a hot pan.
For the holiday season, Michelin-starred chef Alléno shares his classic brown gravy recipe.
The sous vide method transforms a weekend brunch basic into something utterly luxurious.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Compression brings next-level texture and flavor to the watermelon in this bright, fresh salad from the late chef Michel Richard.
Make the most of summer's bounty of herbs by using sous vide to create a richly flavored infused olive oil.
Love gluten-free Egg Bites? Try these sous vide egg bites at home.
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.
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.
This seasonal palate pleaser brings together crispy baguette toasts, sweet peas, and sparkling lemon vinaigrette.
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.
Just when you thought nothing could beat mom's recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.
Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.