Explore sous vide recipes for appetizers and side dishes to round out your meal.
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.