with Soy, Ginger and Lemongrass

Chef Nick honors the whole fish with this Asian-inspired recipe. Soy, Ginger and Lemongrass give it a fresh-forward taste and steaming means it’s never dry and always delicious.

with a Cola BBQ Sauce and Picnic Coleslaw

Spread out the red and white tablecloth for all your favorite friends and treat them to perfectly prepared baby back ribs with this simple sous vide recipe.

Peach season is the best season because it’s here just in time for summertime get-togethers. Luckily Chef Nick has an easy and delicious Peach Cobbler recipe that will make you the hero of any gathering.

Chef Nick knows it’s hard to be patient when it comes to pickles, so here are two sous vide recipes that let you skip the canning and get to the enjoying sooner.

with a Spring Vegetable Panzanella

Be sure to catch this delicious wild salmon dish and serve it to your favorite friends this Spring.

with Sweet Crepes and Vanilla Ice Cream

Literally bask in the glow of everyone’s favorite flammable dessert.

with Warm Bacon Dressing

Not your average egg salad. This fresh favorite is topped with the perfect poached egg, with a yolk that adds richness and color to every bite.

Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.

Let’s give thanks to our Executive Chef Nick for these tasty Thanksgiving recipes.
 

The precise temperature of sous vide mellows the flavor of fennel from anise to a sweet treat everyone will love. 

How about them apples? Use this technique to extend the season.

with Compressed Watercress, Caramelized Ruby Shallots, Goat Cheese, and Fried Pecans

Compression and sous vide make each ingredient sing in this elegant beet salad.

with Cauliflower Mash and Compressed Kale

Ground coffee lends richness and flavor to steak during the sous vide process.

with the Perfect Egg

The sous vide method transforms a weekend brunch basic into something utterly luxurious.

Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.

Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.

with Pineapple Foam

A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.

Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail. 

with Cranberry Coulis

Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation. 

Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird. 

with Arugula in Broken Lemon Vinaigrette

Love gluten-free Egg Bites? Try these sous vide egg bites at home.

For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.

When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.

with Red Wine Jus

This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.

A salt crust stands in for a sous vide pouch in this delicious seafood dish with a beautiful presentation.

Just when you thought nothing could beat mom’s recipe, this classic casserole gets a flavor boost thanks to sous vide sweet potatoes. It just might become a new tradition.