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Warm Sous Vide Peach and Blue Cheese Salad Recipe

Sometimes I am up for a light snack that will hold me over until dinner time. This mixture of sous vided peaches and blue cheese always does the trick. I was originally unsure of the flavor combination but once I tried it together I was won over. This salad works best in the height of peach season, though sometimes I eat them all before I get around to actually cooking them!

Southwestern Sous Vide Sweet Potato Salad Recipe

The sweetness of sous vide sweet potatoes is perfectly offset by the spices and poblano pepper in this recipe, resulting in a complex mix of flavors that is a great addition to many meals. You can serve this alongside almost any protein, but chicken and turkey are my go-to options with it. I also will take this when we do potluck dinners with friends since it travels well.

Sous Vide Pork Chops with Bulgur and Vegetables Recipe

Sometimes I'm just looking for a quick and easy meal, and this sous vide pork chop, grain and vegetable bowl is amazing. It's light, easy to put together, and the orange vinaigrette gives it an amazing brightness. It's the perfect meal to end a busy day.

Sous Vide Pork Tenderloin with Adobo Sauce Recipe

This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way!

Sous Vide Duck and Roasted Vegetable Bowl Recipe

This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.

Sous Vide Red Kuri Squash Soup Recipe

Red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall. Cooking it with sous vide makes it an easy process with very little cleanup at the end. Sous vide red kuri squash is a nutty and sweet winter squash. It can be used in most dishes that call for butternut squash or pumpkin and it is a favorite of mine to use in late fall.

Sous Vide Chuck Steak with Asparagus and Shishito Peppers Recipe

I love sous vide chuck steaks, but to offset their fattiness I try to pair them with really light sides. This recipe uses sauteed asparagus and cherry tomatoes, along with shishito peppers to fill out the meal and keep it from getting too heavy.

Garlic and Parsley Sous Vide Lamb Chop Bowl Recipe

Rich and meaty sous vided lamb chops pair wonderfully with a garlic, parsley and mint-based sauce. It keeps the dish light and highlights the flavor of the lamb. Adding grilled vegetables introduces more flavor and texture to the dish while the combination of quinoa and bulgur wheat makes it hearty.

Creamy Sous Vide Parsnip Soup Recipe

I made my creamy sous vide parsnip soup into a lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.

Sous Vide Chicken Soup Recipe

People often don't think about adding sous vide chicken to dishes that would normally cook it. A great example is this flavorful chicken soup. Normally you cook the chicken in the soup, but it usually dries it out and overcooks it. Making the soup separately with some flavorful chicken stock and lots of vegetables while you cook the chicken sous vide results in more tender chunks of chicken.

131°F Sous Vide Top Round Tacos Recipe

Sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings.

Sous Vide Chicken and Sauteed Broccolini Recipe

Sous vide chicken is an easy weeknight meal, regardless of how you serve it. When I'm in a rush I'll often just saute some vegetables to serve with it, in this case some broccolini and red bell peppers. I give it all a squirt of lemon juice, top it with some fresh herbs and edible flowers from the garden and it's ready to go!

Sous Vide Butter Poached Root Vegetables Recipe

Using sous vide to butter poach root vegetables is an easy process that makes creating side dishes a breeze! Just toss some chopped vegetables into a sous vide bag with some butter, thyme, and cumin, then give them a quick cook at 183°F (83.9°C). Top them off with some coarse sea salt, lemon and oregano and you're all set!

Sous Vide Beef and Vegetable Stir Fry Recipe

Flank steak is one of the most flavorful cuts of meat and cooking it sous vide for an extended time tenderizes it into something amazing. I eat flank steak in a lot of different ways, but for this recipe I serve it on top of a vegetable stir fry that is popping with flavor and top it all with a pea pesto.

Sous Vide Asparagus with Garlic-Shallot Oil Recipe

Asparagus can be cooked many different ways, but using sous vide can remove most of the timing pressure. I especially like using sous vide on the thicker asparagus, since the lower temperature allows it to cook through without overcooking the outsides. For this recipe I like to combine the cooked asparagus with some olive oil infused with shallots and garlic then top it all off with some tarragon and lemon zest.

Shredded Sous Vide Pork Tacos Recipe

My wife is a huge fan of tacos, so I try to make them for her when I can. I love shredded pork so it's often my go-to meat to use in them. You can cook the pork however you like, but I love a good sous vide pork shoulder, it has more bite to it than a pressure cooked version would...though if you want to smoke it traditionally, go right ahead!

Sous Vide Tuna Poke Bowl Recipe

Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw.

Sous Vide Sausage with Roasted Peppers and Cucumber Salad Recipe

Sausages are one of my favorite things to sous vide because they end up so much juicier than when I cook them traditionally. I like to finish them off with a quick sear on the grill, and while I'm there I'll often grill up some vegetables. For this recipe, I use mixed bell peppers that I put a hard sear on. I combine the sausage and the peppers with a simple cucumber salad for a flavorful, tasty meal!

Dried Chile Pepper Sauce Recipe

I'm a huge fan of mole sauces, but sometimes I don't want to go through all the effort to make some. This dried chile pepper sauce uses less ingredients and comes together much quicker, making it something you can make more regularly. I love using it on steak, lamb, or pork. I often like to thicken it up by turning it into an agar fluid gel, something that gives it a ton of body without changing the flavor profile.

Sous Vide Ginger Shrimp Stir Fry Recipe

Quick stir fries are some of my favorite weeknight meals. They come together so quickly, and it's easy to add a ton of flavor to them. Plus you can use up whatever vegetables you have in the fridge! This stir fry has a great ginger bite to it and is rounded out with some fish sauce and soy sauce. I love to top it with sous vide shrimp, but it works equally well with sous vided chicken, pork, or even beef.

Pressure Cooker Corned Beef Recipe

Corned beef is an excellent dish that I always regret not making more. It's salty, flavorful and really tender, especially when cooked in the pressure cooker. Pressure cooking is a much faster process than braising the corned beef traditionally.

Xanthan Thickened Roasted Tomato Salsa Recipe

Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips!

Sous Vide Poached Cherry Tomatoes Recipe

Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.

Shakshuka with Sous Vide Poached Egg Blossom Recipe

I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.

Sous Vide Dill Pickles Recipe

Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making sous vide pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.

Sous Vide Chicken and Sauteed Vegetables Recipe

Sous vide chicken breast is always flavorful and moist, but you don't always just want to eat it by itself. This recipe combines it with a simple vegetable stir fry that bulks it out and bumps the flavor, all the while still being super simple to put together. It's a great go-to weeknight meal when you want something easy to make that is still tasty.

Sous Vide Cauliflower and Chickpeas Recipe

Cauliflower might be on the bland side, but when sous vided then combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.

Sous Vide Beets and Goat Cheese Recipe

Earthy beets are a great combination with bright oranges and rich goat cheese. It is rounded out with some sweet balsamic vinegar and woody toasted walnuts. Beets work great with sous vide and turn out tender without drying out any.

Spicy Street Sous Vide Corn Recipe

This dish hinges on using the sweetest fresh corn and sous viding it. The sweetness of corn combined with the kick of ancho pepper powder with some sourness from feta cheese and lime zest makes for an amazing between-meals snack. Corn can vary widely in its tenderness, so it's often best to try a kernel raw before cooking it. This will give you an idea of how sweet and tender it already is and can inform your cooking time.

Sous Vide Pork, Bulgur, and Vegetable Bowl Recipe

There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything. It's a very quick and easy meal but the moist, tender pork chops turn it into an amazing dish, even for a weeknight.

Spicy Rosemary Sous Vide Pickled Carrots Recipe

This sous vide pickling recipe uses a higher temperature to soften up the vegetables. It works great with carrots, green beans, and other tougher vegetables. The timing varies based on the vegetable, but following the general guidelines in the Cooking by Tenderness article will help give you an idea. Personally, I usually go a little shorter so the vegetables have more crunch to them. You can also mix up the spices and herbs to create your own flavor profiles.

Sous Vide Pork Loin with Olive Medley Recipe

I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I picked an olive medley and a freekeh salad to complement this simple sous vide pork loin.

Sous Vide Turkey with Charmoula Recipe

Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.

Tortilla Soup with Shredded Sous Vide Pork Recipe

My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The magic begins by sous viding a pork shoulder or pork butt to shred in the soup! The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.

Sous Vide Poached Shrimp Stir Fry Recipe

I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.

Honey Glazed Sous Vide Rainbow Carrots Recipe

These sous vide honey glazed carrots are sweet and tender, not to mention simple to make, which makes them one of my favorite sides! I like to use rainbow carrots, but you can really use any carrots you find that look good.

Sous Vide Hot and Sour Chicken Soup Recipe

I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.

Sous Vide Bone-In Ribeye with Pickled Ramps Recipe

Sous vide ribeye pairs exceptionally well with pickled ramps in this easy and flavorful recipe.

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

This sous vide sausage recipe is complemented with a spicy honey-sriracha glazed cauliflower and a crispy coleslaw.

Pork and Freekeh Bowl Recipe

This is a simple but flavorful sous vide pork and freekeh recipe that is quick to put together. It combines tender pork chops with freekeh and and sautéed vegetables.

Sous Vide Turkey Marsala Recipe

This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.

Sous Vide Swordfish with Romesco Sauce Recipe

My Sous Vide Swordfish with Romesco Sauce Recipe is one of my favorite meals. Tender and buttery swordfish combines with bright and fresh tomatoes for a delicious dish.

Sesame-Miso Sous Vide Bok Choy Recipe

Sous vide bok choy is a flavorful and healthy side dish that is super easy to make. Here is my recipe for a tasty sesame-miso version that will amaze your family.

Sous Vide 5-Spice Duck Recipe

This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.

Sous Vide Spicy Turkey Breast Recipe with Avocado Salad

I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.

Miso Glazed Sous Vide Turnips Recipe

Using sous vide to glaze turnips is a simple process that results in a great side dish, especially when combined with umami-rich miso. You can also briefly cook turnips and their juices in a pan after sous viding them to reduce the sauce for a richer dish. This recipe also works well for other root vegetables such as carrots, radishes, and parsnips.

Sous Vide Boar Tenderloin Recipe with Cherry Chutney

Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I sous vide it at 140°F (60°C) long enough to cook it through and pasteurize it. This recipe complements the flavor of the meat with a sweet and spicy cherry chutney.

Sous Vide Curried Butternut Squash Soup Recipe

Making pureed soups is very easy to do with sous vide. Cooking the vegetables for between one and four hours allows them to break down fully, making it easy to simply add some liquid and puree them into a soup.

Sous Vide Chuck Steak Recipe with Asparagus and Shishito Peppers

I'm a huge fan of steak, but sometimes I don't want to kill myself with a really heavy meal. Serving the steak with a lot of vegetables is a great way to lighten it up and add a lot of flavor. This sous vide chuck steak recipe combines the steak with some asparagus, cherry tomatoes and shishito peppers.

Sous Vide Short Rib Korean Lettuce Wraps Recipe

I love to serve sous vide short ribs in the Korean BBQ style with lettuce wraps, kimchi, and pickled vegetables. It's a light meal that fills you up but doesn't leave you feeling sluggish afterwards. Serving them family style so people can make their own wraps is a great way for everyone to get exactly what they want. Plus it is always a blast to eat with your hands!

Sous Vide Citrus Infused Oil Recipe

This sous vide recipe captures the nuanced flavors of citrus zest in oil, allowing you to freshen up various dishes by quickly adding it any time you want.

Sous Vide Turkey Breast Recipe with Roasted Apples

If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples.

Sous Vide Bison Strip Steak Carbonara Recipe

This sous vide recipe cooks bison then combines it with an egg-based carbonara sauce topped with sauteed fresh vegetables. It also works well with tender cuts of either deer or elk meat.

Pressure Cooked Turkey Stock Recipe

Homemade pressure cooked turkey stock is a great way to add flavor and body to many different dishes. Now that I almost always sous vide my turkey instead of roasting it, making a turkey stock ahead of time and using it for gravy is really important.

Sous Vide Turkey Leg and Thigh Recipe

When it comes to cooking turkey and other poultry, dark meat is much more forgiving than white meat but that doesn't mean that using sous vide can't help make it turn out great every time!

Sous Vide Turkey Breast Recipe

If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.

Pressure Cooker Brisket Peppered Beef Recipe

The other day I was up for some Chinese food but I didn't feel like ordering the greasy, starchy takeout from around the corner so I decided to make some myself. I had some extra brisket in the freezer that I wanted to use up so I went for a pressure cooked version of Chinese Peppered Beef.

Sous Vide Ribeye Recipe with Morels and Garlic Scapes

Late spring is always a favorite time of year to cook for me because of all the unique ingredients you can find. At the store this week I came across fresh morel mushrooms and garlic scapes. These are both ingredients you can usually only find in spring, especially in the New York area, so I jumped at the chance to get them. I ended up pairing them with a great sous vide ribeye steak.

Sous Vide Shish Kebabs Recipe

Shish kebabs are a great summer food that is made even easier by pre-cooking the meat with sous vide. It results in a perfectly cooked shish kebab every time!

Sous Vide Prime Rib Roast Recipe

Around Christmas time many people will prepare ham or turkey but around our house we've always done a prime rib roast for dinner. With sous vide it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. Here our sous vide recipe for the classic prime rib roast.

Sous Vide Sirloin Steak Recipe with Roasted Root Vegetables

I was looking for a hearty, but easy, weekday meal so I decided to do a sous vide sirloin steak with roasted root vegetables. Sous vide sirloin steak is one of my favorite cuts to eat. It is on the leaner side but still has enough marbling to make it flavorful without being too fatty. It's also much less expensive than a New York strip or a rib steak, making it more accessible for a weekday meal.

Barrel Aged Negroni Sous Vide Infusion Recipe

You can make nice versions of aged cocktails in a few hours with a Mason jar by taking advantage of the quick and easy sous vide process. It does not give the cocktail as much body as aging it for 6 weeks in a barrel, but it still is a satisfying drink.

Sous Vide Mulled Wine Infusion Recipe

Mulled wine is a traditional spiced wine, usually flavored with cinnamon, raisins, orange, and star anise. Using the sous vide infusion process results in a more flavorful, nuanced mulled wine by preventing flavor loss that normally occurs when wine is boiled.

Sous Vide Classic Aromatic Bitters Infusion Recipe

Bitters add aromas to subtly tweak the flavors of cocktails. Classic aromatic bitters infusions have notes of cinnamon, clove, and cardamon while using several bittering agents to round out the flavors.

Sous Vide Pepperoni Infused Oil Recipe

I like to infuse the flavor of pepperoni into canola oil so I can drizzle it on dishes whenever something needs a bump in flavor. Pepperoni infused oil is great on roasted vegetables or as a dip for bread.

Sous Vide Lime and Coconut Infused White Balsamic Vinegar Recipe

I like to infuse the classic flavors of lime and coconut into a white balsamic or rice wine vinegar. The resulting vinegar infusion works great in a shrub or sprinkled over a fruit salad.

Sous Vide Rum Punch Infusion Recipe

Rum punch is a strong, fruity drink that is best sipped on the beach! This infusion takes many of the common rum punch flavors and infuses them directly in the rum. I like to serve the resulting infusion with a splash of orange juice and pineapple juice.

Arnold Palmer Sous Vide Infused Vodka Recipe

I like to mimic an Arnold Palmer by infusing vodka with the lemon and tea flavors, resulting in a flavorful addition to drinks on a hot day. I infuse the lemons first to fully extract their flavors, then add the tea near the end to minimize the bitterness that can be released.

Sous Vide Orange Vanilla Infused Vodka Recipe

The resulting vodka from this orange and vanilla sous vide infusion is citrusy with a deep vanilla backbone. It is awesome in a martini but my favorite is in a Creamsicle, a rich and creamy dessert cocktail.

Bacon Infused Broth Recipe

The smoky, rich flavor of bacon can be extracted into a water infusion to create a flavorful broth. I add some peppercorns and rosemary to round out the flavors. I serve it as a soup base with steamed vegetables and roasted pork pieces as garnish.

Citrus Infused Oil Recipe

Using the whipping siphon infusion method to capture the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes.

Citrus Infused Vinegar Recipe

I often use a few splashes of this vinegar to brighten up the dish by adding even more freshness with the infusion of lemon, lime, grapefruit, and orange peels. It's a perfect topping to drizzle on salads or add to cocktails to provide some sour notes.

White Sangria Infused Wine Recipe

White sangria infused wine is a popular fruity, sweet refreshment. Using the whipping siphon infusion process makes the wine more robust because all the flavor from the fruits is extracted.

Grapefruit Tonic Infused Gin Recipe

I use a whipping siphon process to quickly infuse gin with tonic flavors, resulting in a tart alcohol that isn't watered down. Infusing grapefruit adds acidity and citrus notes while cinchona bark adds the quinine tonic flavor.

Cucumber and Sour Apple Infused Gin Recipe

This infusion adds the sweet and tart subtle flavors of cucumber and sour apples to the natural gin taste of juniper and herbs. Enjoy this infused gin over ice with club soda or just a splash of tonic water!

Mojito Infused Rum Recipe

Mojitos are a combination of tart lime and fresh mint combined with simple syrup and sparkling water over ice. By using a mojito-infused rum you can quickly serve up this refreshing cocktail any time!

Lemon Infused Vodka Recipe

Lemon infused vodka is a citrusy, flavorful drink and the base for limoncello. By using the whipping siphon to quickly extract the flavors from the lemon peels, the final product is a little less rounded but still so refreshing.

Orange Cinnamon Vanilla Infused Cream Recipe

This recipe shows you how to infuse a flavorful cinnamon vanilla cream with traditional methods. It makes for a great addition to milk shakes, gelled into panna cotta or even whipped into whip cream!

Grapefruit Bitters Infusion Recipe

Grapefruit bitters are a versatile infusion that adds citrus notes as well as the classic aromatics. It provides a bright spark in martinis, mojitos and other drinks made of light spirits.

Strawberry Rhubarb Infused Vinegar Recipe

The addition of some strawberries to the rhubarb helps to mellow the flavor and add some sweetness while the mint contributes a background freshness to the vinegar infusion.

Barrel Aged Alaska Cocktail Infusion Recipe

Barrel aging is the process that gives whiskey, dark rum, aged tequila and many types of wine their flavor. This barrel aged infusion recipe is for the Alaska Cocktail.

Bushmills Hot Toddy Infusion Recipe

A hot toddy is a classic cold- and flu-killing drink consisting of hot water and whiskey flavored with lemon and cloves. This hot toddy infusion might not cure you of your sickness but it sure tastes great!

Moscow Mule Infused Vodka Recipe

I like to take the ginger and lime flavors of the Moscow Mule and infuse them directly into the vodka for a spicy, citrusy infusion that can be mixed into cocktails or sipped as a flavored martini.

Blackberry Basil Infused Rum Recipe

In this infusion the sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. It is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur.

Spinach-Garlic Dip Recipe

This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.

Sous Vide Chuck Pot Roast with Roasted Vegetables

Create a perfect version of a traditional pot roast by sous viding it. The meat is fall apart tender and very juicy. In this recipe I lighten it up with a medley of roasted vegetables and brighten it up with a lemon vinaigrette!

Easy Aioli Dip Recipe

Aioli is simply a mayonnaise made with garlic and olive oil. This recipe uses an immersion blender to make the process super-easy and results in a light dip for vegetables or a spread on breads and toast. It's a popular addition to any party fare!

Shredded Beef with Spicy Tangerine Froth Recipe

This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.

Sous Vide Sweet and Spicy Glazed Carrots

This sweet and spicy glazed carrots recipe uses the sous vide machine to simplify the process of preparing a great side dish!

Roasted Poblano Pearls and Grilled Corn Recipe

This recipe combines the diverse flavors of poblano pepper, corn and egg into a great looking, go back for more kind of party dish. The poblano peppers are turned into agar pearls to add some interesting texture and mouthfeel to the deviled eggs. The corn contributes crunchy bursts of sweetness.

Pea Pesto Recipe

This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!

Quick Limoncello Recipe

Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.

Bacon Cheddar Broccoli Soup Recipe

This classic bacon cheddar broccoli soup recipe uses the modernist ingredient of sodium citrate to help it stay together without diluting the flavor of the cheese with flour and other starches. The result is a super smooth, super cheesy soup.

Sous Vide Salmon Recipe with Apple and Jalapenos

Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.

Steak Tartare with Sour Apples Recipe

It took me awhile to develop a taste for steak tartare but now that I have I can't get enough of it. There's something about the lightly seasoned, slightly chewy beef that I just love.

Shrimp and Chile Queso Recipe with Sodium Citrate

This shrimp and chile queso recipe adds sodium citrate to a cheddar and Gouda cheeses to give it a modernist twist treat for any party. This dish combines sweet shrimp, rich melted cheese and spicy peppers into a a decadent sauce that can be served with tortilla chips, bread chunks or on fajitas or tacos!

Sous Vide Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.

Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad

This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.

Deep Fried Sweet Potato Chips Recipe

My wife loves the taste of sweet potatoes so I always try to work them into dishes for her. When I'm having people over and serving finger foods I often make these sweet potato chips.

Pulled Pork with Spicy Pineapple Chutney Recipe

This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.

Habanero-Peach Dip Recipe

This dip recipe combines the spicy heat of habanero peppers with the sweet taste of fresh ripe peaches. The resulting tangy dip is great on vegetables or even meat. By altering the amount of peppers used, you can raise or lower the heat to suit your guests.

Watermelon Soup Recipe With Pickled Rind

When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.

Carrot-Ginger Soup Recipe

For this soup, the spicy flavor of ginger really complements the super-sweet carrot flavor that develops in the soup. I like to finish it off with a little butter and basil and cilantro leaves.

Roasted Sweet Potato Soup Foam

My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.

Orange-Cinnamon Infused Bourbon

My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.

Sous Vide Malted Milk Shake Ice Cream Recipe

Matt Zadorozny is my sous vide guru. I recently spent a few hours with him at his home on Nantucket Island, talking a blue streak while he prepped 50 pounds of mushrooms for his sister's wedding. Matt has worked in some of the finest kitchens in New York, including Per Se and WD 50, where sous vide cooking is part of the daily routine. He has his own immersion circulator and chamber vacuum sealer (I'm envious), and his passion for the technique is contagious. Matt has been very generous in sharing his extensive knowledge of cooking times and temperatures with me, and we're delighted to have him collaborate with us.

Aquarium Pump Grape Bubbles Recipe

There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.

Orange-Ginger Gel Sheets

One interesting use of modernist gelling is to create pliable gel sheets. These gel sheets are made by adding a combination of agar agar and gelatin to a flavored liquid and letting it set. The agar and gelatin add both elasticity for strength and a nice brittleness for flavor release. The ratio of the two ingredient will determine the final characteristic of the gel sheets.

Sous Vide Steak Quesadillas Recipe

One of my wife's favorite foods is quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.

Basil-Balsamic Sous Vide Short Ribs Recipe

This sous vide recipe for short ribs has a great tang to it from the balsamic vinegar and orange juice.

Sous Vide Leg of Lamb with Asparagus and Mushrooms over Gnocchi

This sous vide recipe is for leg of lamb with asparagus and mushrooms over homemade gnocchi. It's by is by Matt B., a professional market researcher in Seattle, and an amateur at everything else. He cooks because he loves food, science, and challenges, so send him recipe requests anytime!

Sous Vide Turkey Breast Recipe with Cucumber and Cherry Tomato Salad

Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.

Sous Vide Beef Kebabs Recipe

Sous vide beef kebabs are one of my favorite recipes to make. I love the taste of the beef with the grilled vegetables. In the sous vide recipe we utilize a bottom round roast to create tender and spicy beef kebabs that we finish on the grill. You can use just about any cut of meat but the bottom round roast is nice and cheap with a good amount of fat on it.

Sous Vide Duck

I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.

Sous Vide Cod Recipe

Most of the sous vide I cook is focused on meat and chicken but sometimes I like to mix it up and do some fish. Here is a sous vide cod recipe that comes out nice and tender with a light flavor perfect for summer.

Simple Sous Vide Pork Chops

One of the things I enjoy about sous vide is how easy and convenient it is to cook. Especially if you have several spices or spice mixtures on hand you can just toss the meat into the water bath and figure out how you want to season it later. That's what I did with this simple sous vide pork chop recipe.

Sous Vide Italian Sausage Recipe with Onions and Peppers

Using sous vide to cook the sausage in this classic dish of sausage and peppers ensures a moist, perfectly cooked sausage. You can also eat this dish on a hoagie roll with melted provolone cheese on top. It's a quick and easy sous vide recipe

Spicy Sous Vide Lamb Kebabs Recipe

If you like lamb then these kebabs are for you. Cooking the lamb leg via sous vide for 18 to 36 hours results in super-tender meat. With a quick cook on the grill to finish off the vegetables the lamb should stay very moist. The spices in the lamb are pretty traditional but you can substitute anything you prefer. This sous vide recipe is great when served with some saffron rice, Tzatziki sauce, and a simple side salad.

Sous Vide Sirloin Steak Recipe with Herbed Butter

Now that spring is finally coming around, it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor. This sous vide recipe fits the bill.

Sous Vide Green Curry Chicken Recipe

Curries always seemed like exotic and complicated dishes until I started cooking them. While some curries can be very involved, especially if you make your own curry pastes, there are many fast and easy ways to make curry at home. This easy sous vide curry chicken recipe will show you how!

Sous Vide Beef Ribs Recipe

Big juicy beef ribs are one of my favorite foods but you have to make sure they become tender enough to really enjoy them. There are many ways to make sure they are tender, from smoking to braising, to cooking in the oven at low temperatures. They all have their benefits and sous vide just adds one more option for you. You can follow our sous vide recipe or come up with your version.

Poached Sous Vide Egg Recipe

One of my wife's favorite breakfast meals is eggs. She loves all the classic egg dishes but sometimes I like to mix it up some and make "poached" sous vide eggs. They have a softness that is hard to obtain through normal poaching. Plus it's always fun to surprise her with a new egg dish. Here's one poached sous vide egg recipe that has bacon, tomato, and basil on it.

Sous Vide Swordfish Recipe

After my wife's recent promotion at work we decided to do something fancy at home for dinner to celebrate. Since swordfish is her favorite fish I decided to do a sous vide swordfish dish with a bunch of vegetables from our garden and the local farmers market.

Sous Vide Pork Roast Recipe

This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.

Sous Vide Shrimp Pomodoro Linguine Recipe

Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.

Sous Vide Mahi Mahi with Corn Salad Recipe

Mahi Mahi is a full flavored fish that can stand up to bolder ingredients. Here we pair it with some summer vegetables and a lime vinaigrette with some moderate heat. For a spicier dish you can add sliced serrano or jalapeno peppers to the dressing.

Sous Vide Gefilte Fish

I am not Jewish, but I was recently invited to a Passover Seder and was requested to provide Gefilte Fish a traditional course during the Seder meal. Historically it is made with fresh water fish, but almost any fish will work. I used cod as it was the freshest local fish available and decided to turn it into a sous vide recipe.

Sous Vide Squid with Sugar Snap Peas Recipe

I've found that it is much easier to cook tender sous vide squid than when it is traditionally prepared. The sous vide recipe will help showcase that in a simple and tasty dish.

Glazed Sous Vide Carrots Recipe

This recipe works great for many types of vegetables including radishes, turnips, parsnips, or pearl onions. You can also try different herb combinations like rosemary and thyme for a more savory dish or tarragon and mint for a sweeter combination.

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