Souvlaki is a popular street food in Greece where marinated meat is grilled on a skewer. We’ve opted to forgo the grill and use Suvie to cook chicken in this recipe. The chicken is marinated in olive oil and spices, and then sous vide to perfection. We’ve added a homemade tzatziki sauce to be served with the chicken but you can buy any brand premade at the grocery store as well. The chicken, served with warm pita and tzatziki, makes for a devilishly comforting weeknight dinner and leftovers can be saved for lunch the next day.  Chicken Souvlaki Please always check your food to ensure your ..read more

Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as preserving, confit creates the bonus of tender and juicy meat. However, using the sous vide method for duck confit, the curing process isn’t essential (I tried a 6-hour cure in a vacuum-sealed bag, and there was not much difference in flavor or texture). I tried different variations of temperatures and time length: the eight-hour bath at 170F worked, but the meat, although perfectly tasty, had a toughness compared to slow-cooking fo ..read more

Bratwurst are a German-style sausage typically made with pork or beef. Thanks to the German’s affinity for beer they are often simmered in beer to cook and then finished on a grill or in a skillet. We use the same method with Suvie replacing the sous vide bag with a can of beer to poach the bratwurst. Served with sauerkraut and roasted red potatoes. Beer Brats Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures. Servings: 6 Time: 15 minutes Difficulty: 1 hour Print Ingredients ..read more

For a restaurant-worthy meal enjoyed in the comfort of your own home, look no further than this delicious salmon filet with mustard dill cream sauce. We sous vide wild, sockeye salmon filets to perfect doneness (if using farmed salmon, increase the temperature to 125° or 130°F) and finish them with a rich pan sauce composed of shallots, white wine, mustard, cream, and dill. We love the bright herbaceousness of dill, but you can substitute parsley or tarragon if you prefer. Salmon with Mustard Dill Cream Sauce Please always check your food to ensure your food has been cooked to safe serving tem ..read more

This steak taco plate brings together everything you love about a taco, but without the tortilla. Think rich black beans, bright yellow rice, piquant pico de gallo, creamy Monterey jack cheese, and crisp romaine lettuce. All the components get cooked separately but come together in perfect harmony once assembled. Be sure to pat the steak as dry as possible and get that pan as hot as you can to ensure a good sear on the meat. Steak Taco Plate with Rice and Beans Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommen ..read more

Banana peppers, also known as yellow wax peppers, are mild, crisp, and tangy. The lack of heat makes banana peppers perfect for picky palates. In this easy recipe we stuff banana peppers with Italian meatballs, slow cook until tender, and then top with cheese and broil until bubbling. We’ve intentionally kept the ingredient list short, but feel free to build on this recipe by adding other flavors to the meatball mixture in Step 3 such as red pepper flakes, lemon zest, chopped mint, or fennel seeds. Meatball Stuffed Peppers Please always check your food to ensure your food has been cooked to sa ..read more

Pork chops are the most popular cut of pork in the US, but since selective breeding has made our pork leaner over the past 20 years the standby pork chop isn’t as forgiving as it used to be. The leaner the cut of pork the more careful we need to be about overcooking. Luckily, we have Suvie on our side to help attain the perfect internal temperature without overcooking. Pork chops are a great option for sous vide as they won’t become dry from overcooking and a quick sear in a hot skillet will still give you the crisp browned exterior that makes pork chops so tasty. We’ve paired this pork chop w ..read more

This simple recipe delivers big, bold flavor thanks to the combination of fish sauce and brown sugar. The chicken thighs are first sous vide in the sauce to soak up that sweet and funky flavor before being broiled until juicy and crisp. While the chicken broils, we cook down the sauce into a perfect salty, sweet glaze that is drizzled onto the chicken just before serving. Paired with fluffy white rice and herby cilantro leaves, this dish is a knockout that will have you wanting to make it again and again.  Sweet and Sticky Chicken Thighs Please always check your food to ensure your food h ..read more

Chicken fajitas are a go-to weeknight meal that can be put together in a hurry, but are still nourishing and taste great. Seasoning with a simple spice blend and a splash of fresh lime perks up the chicken, and broiling the pepper and onions gives the vegetables their signature char. One of the best parts of eating fajitas is enjoying all the toppings. We like to serve our fajitas with salsa, sour cream, guacamole, and fresh cilantro. Chicken Fajitas Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Tim ..read more

Flank steak seasoned with a marinade of freshly squeezed citrus, cilantro and a bit of spice comprises this essential Latin American dish. Finishing the steak with a quick sear in a hot pan makes it simply irresistible. You can serve the steak any way you like either as tacos, in a bowl, over lettuce as a salad or even by itself. Carne Asada Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures. Servings: 5 Time: 15 minutes Difficulty: 3 hours and 25 minutes Print Ingredients ½ c ..read more