Recent Recipes

Sometimes you are not looking for anything specific and you just want to browse a bunch of great recipes. With more than 425 recipes Amazing Food Made Easy can help provide inspiration in many directions.

You can skim the recipes below, searching for something that jumps out at you, or you can view my most popular recipes. If you are looking for something specific you can search and filter the recipes, such as Steak Recipes, Infusions, Sous Vide Recipes, Agar Recipes, Whipping Siphon Recipes, or Gel Recipes or using the links below.

Recipe Filters

To make it easier to find certain recipes you can select one of the popular tag filters below.

Food: BeefSteakChickenFishPorkDrinksAlcoholCocktailsAppetizersParty FoodsVegetableSaladFruitDessert
Custom:

You can search for any text string such as "sirloin", "sous vide pork", "bourbon", "whipping siphon", etc.

Expanded Recipe Information

Want more information about the recipes listed above?

Placeholder

Sous Vide Sea Bass with Mango Salsa Recipe

Sous vided flaky sea bass combines with a sweet and spicy mango salsa to create a light and refreshing summer dish that always reminds me of vacation. This recipe works well with most types of fish and the salsa is very versatile, even complimenting steak or chicken.

Placeholder

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.

Placeholder

Sous Vide Ribeye with White Bean Puree and Garlic Kale Recipe

I love a huge, fancy ribeye with a nice demi-glace and some wine, but sometimes I just need something quick for a weeknight meal! When that's the case, I love to turn to this sous vide ribeye dish. It is served on a simple white bean puree with some garlicky kale. It comes together really quick but is still full of great flavor.

Placeholder

Sous Vide Pork Chops with Tabbouleh Recipe

Sous vide pork chops are one of my all time favorite dishes. Here I serve them with a tabbouleh salad, which is an herbaceous salad from the Middle East. It is mainly parsley and mint based with some bulgur, tomato, and lemon juice.

Placeholder

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.

Placeholder

Sous Vide Pork and Ginger Bowl Recipe

Using an easy to make but super flavorful ginger sauce is a really effective way to add depth to a grain bowl. It's a combination of many Asian ingredients all blended together, with the ginger being the star of the show. Topping the bowl with moist sous vide pork, baby corn, carrots and steamed collard greens rounds out the meal.

Placeholder

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.

Placeholder

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.

Placeholder

Sous Vide Filet Mignon with Roasted Brussels Sprouts Recipe

Filet is a tender and very lean cut, making it a good choice for people trying to reduce their fat intake. I'll often sous vide a small tenderloin and serve it family style, with a big pile of roasted Brussels sprouts. This allows everyone to select what they like best, but if you want to cut it up and serve it individually that works awesome as well!

Placeholder

Cuban Style Sous Vide Beef Bowl Recipe

My Cuban Style Sous Vide Beef Bowl is a filling grain bowl that pops with flavor. The rich and beefy skirt steak is cut by the sour mojo sauce, and the mango and plantains add bursts of sweetness. The spelt and black beans bulk it out. I love the all-natural sweetness added with the fried plantain and the mango, but you can omit them if you want to reduce the sugar in the recipe.

Placeholder

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.

Placeholder

Sous Vide New York Strip Steak with Roasted Mushrooms and Peppers Recipe

Sous vide strip steak is one of my favorite steaks to cook. Strip steak is less expensive than ribeye or filet because it can be a little tough, but with sous vide it can be cooked long enough to tenderize it. It only needs to be heated through, usually 2 to 4 hours, but I'll often let it go an extra few hours to soften it up some.

Placeholder

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.

Placeholder

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.

Placeholder

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!

Related Amazing Food Made Easy Articles

All tags for this article: Sous Vide Recipes

placeholder image