Imagine you’re cooking a steak. You probably know exactly the color and texture—the doneness, in other words—you’d like, right? With sous vide (say “sue veed”), you simply set a pot of water to…
We couldn’t have said it better ourselves—so (for once) we didn’t…
Getting started with sous vide cooking? Here, we offer an overview of the process, broken down into four steps. We begin by prepping the food, then move on to packaging it. Next we determine the…
Here it is, your easy guide to sous vide cooking. Juicy pork chops, asparagus with just the right amount of snap, a slow-cooked brisket that bursts with flavor—all these can be achieved easily…
Elegant, vibrantly colored and unfussy, this recipe perfectly exemplifies everything we love about sous vide cooking. A quick trip to the market for some fresh fish and herbs, and you’re ready to…
With hearty pork, caramelized carrots, and bold romesco, this dish is a subtle way to show off your good taste and sophisticated knowledge of the best flavor combinations. Cooking the pork sous…
For a moment, forget the potato salad on summer picnics—the cold, simple side that pairs so well with porky barbecue. Picture, instead, a candlelit kitchen on a chilly fall or winter evening…
Chicken, broccoli, and cheddar cheese: busy American households have been availing themselves of this casserole trifecta for decades, and for good reason. They taste awesome together. So imagine a…
Steak, man. There’s nothing like it. Juicy and flavor-packed on the inside, crispy-crusted and well-seasoned on the outside. Pair it with a big, buttery baked potato and an ice-cold gin martini…
Making a steak is easy. Making a great steak? Well that’s another matter. As any chef or grillmaster will tell you, it’s all about controlling the heat in order to reach that sweet spot where the…
They say pizza is like sex: even when it’s bad, it’s pretty good. That’s actually not true of either of those things, but it is kind of true of mashed potatoes. Okay, you have to manage to cook…
Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, salmon works well in many different dishes, and…
This simple side dish lends a gorgeous splash of color and a delicious, buttery texture to just about any protein-centered dinner. To prepare it, we simply cook the peas in water, mix with a…
A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly…
It starts with recipes. You watch Ina Garten make a corn salad, and you think: “Hey, I can do that.” And yes, it turns out, you can. As you keep cooking, the recipes get more and more complicated…
Romesco is to Spain what pesto is to Italy. Easy to make, this workhorse sauce has all the versatility of its Italian counterpart—it’s an amazing dip for roasted vegetables, coating for fresh…
Experienced sous viders know that the cooking method is a game changer for chicken breasts, which are so very easy to over- or undercook in a traditional oven or in a pan on the stove. By cooking…
Some foods are best at their simplest, and potato salad is most certainly among them. We like ours with a healthy amount of tangy mustard and are not shy about tossing some room-temperature butter…
For decades now, parents have been using cheddar cheese as a bargaining chip—it’s the time-tested way to make the young folks eat broccoli. This sauce gives the classic kid-food combo a subtle…
It’s not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a…
