Sous vide cooking yields perfect rack of lamb, every time.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
A classic recipe for artichoke hearts, from the heart of Italy.
Turn fresh fruit into a saucy ripple for ice cream.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
The most refreshing seafood snack.
A root-to-leaf side dish.
Sweet, lush blueberry popsicles.
A steak for the true meat lovers.
Creamy, tropical mango popsicles.
Fresh, fruity, and flavorful strawberry popsicles.
A light and refreshing pineapple ice cream that tastes like sorbet.
Refreshing, sweet, and citrusy raspberry popsicles.
Spring asparagus, fresh from the frying pan.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
A master deviled egg recipe, with topping variations.
Poaching leads to light, clean flavors in both chicken and vegetables.
Bitter charred radicchio is tamed by sweet sugar snap peas and a cool garlic yogurt dressing.
Asparagus pickles, infused with the flavors of France.
An intense balance of sweet, sour, and bitter.
Not too sweet, with a taste just like spring.
Broil fava beans in their pods for a tasty peel-and-eat springtime snack.