Sous vide arctic char and potatoes get coated in breadcrumbs and shallow fried for this slightly decadent (yet totally worth it) dinner recipe. If you’re looking to exercise all your cooking skills at once, this is the recipe to do it.
Read MoreSous vide squid is tender, with just the right amount of chew. Toss it in a little olive oil and lemon juice with some crunchy potatoes and lunch is served.
Read MoreRich, sweet and incredibly silky, these chocolatey mocha and maple pots de creme couldn’t be easier when given the sous vide treatment. It’s basically restaurant-grade pudding made at home
Read MoreSous vide green garlic confit with a pesto pappardelle from the latest edition of Sous Vide Magazine is the inspiration for this recipe, which celebrates everything about spring in the simplest way.
Read MorePerfectly tender, pink flank steak is effortless with a sous vide, which I used for these tacos with fennel slaw. For the salsa, I took the basic method from my legendary orange sauce and added some red and orange peppers for that fall color and a touch of sweetness.
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