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We asked our Sous-Vide Spring/Summer 2019 contributors: What do you like to bring to a summer cookout?


“I’m a recent transplant to Northern California and am living on an olive oil ranch, but before that I called Atlanta home for almost 15 years—so I’d have to say olive oil cake and sweet tea/vodka.”

Bryan Meltz is a documentary and portrait photographer, and has spent much of her career focused on social and humanitarian issues. Her work has been commissioned by The New York Times, TIME magazine, Vice, Al-Jazeera, and Rolling Stone, among others. In this issue, she photographed San Francisco Bay Area–based chef Dominique Crenn.


“Bubbly water. On a hot summer day, there’s nothing better than having an ice-cold can of club soda with lime. Not everyone drinks, and even if you do, you still need to stay hydrated, right?”

Bonnie Tsui is the author of the award-winning book American Chinatown. She has written about wildfires, Michelin street food, big-wave women surfers, shark fin soup, and China’s dancing grannies for publications including The New York Times, The California Sunday Magazine, The Atlantic, and Pop-Up Magazine. In this issue, she profiles chef Dominique Crenn.


“Halloumi cheese. Place it on the sides of the grill to get some charred taste, grill marks, and a little melting action. Goes great with some grilled veggies such as zucchini and squash, as well as balsamic.”

Carlos Amaya is a sous chef at Cuisine Solutions. His past culinary experience includes stints at La Tasca DC, Bistro Bohem, and Clyde’s in the nation’s capital. In this issue, he created the recipe for Crazy Corn on the Cob.


“Pickled salmon, in part because I’m writing a book about seafood (and thus bring fish with me almost anywhere), but also because it’s a nice, light, refreshing addition to a heavier summer spread.”

Award-winning food and travel writer Naomi Tomky is an enthusiastic eater of everything. She writes for publications including Saveur, Food & Wine, and Travel + Leisure. Her first cookbook, The Pacific Northwest Seafood Cookbook, will be out in early 2020. In this issue, she outlines dos and don’ts for sous vide cooking.


“I love to bring a no-cook dish. My current favorite is a simple appetizer of watermelon, feta, and mint, with a drizzle of really good EVOO.”

Juliet Izon is a freelance lifestyle writer covering topics as diverse as food and restaurants, design, travel, and parenting. Her work can be seen in Architectural Digest, Bon Appétit, Epicurious, Good Housekeeping, Time Out New York, Redbook, and many others. In her free time, she also writes her own blog, “Juliet’s Married.” In this issue, she highlights must-eat modernist cuisine across the globe.

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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.