2 bulbs fennel
3 Tbsp butter
1 Tbsp apple cider vinegar
½ tsp kosher salt
1½ tsp parsley, chopped
2 C Parmigiano Reggiano cheese, shredded
1 green apple, julienned
2 tsp paprika
Prepping time: 30 minutes / Cooking time: 30 minutes (excludes sous vide cooking time)
On each crisp, pile a generous layer of apple, then add a dollop of the fennel. Garnish with a fennel frond and sprinkle with paprika.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Sous vide makes this carbonara—complete with perfect egg, duck prosciutto, sweet peas, and butternut squash—possible.
Ramekins add shape to this decadent bread pudding recipe.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.