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So good right away; even better the next day.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
The slow-cooked, crisply charred effect, no rotisserie required.
An easy, pull-apart-tender, extra-porky roast.
The king of ham and cheese sandwiches.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Sous vide your way to the juiciest pork tenderloin ever.
Oven-cooked pulled pork that will please even the purists.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The undisputed king of the taco cart.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
The Kind of Spam You Want to Get
Pork chops with a sweet-and-savory caramelized crust.
No smoker? No worries.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
You don't need an earthen pit to make this.
Perfectly cooked sausages, with a sweet-and-sour topping.
A silky and comforting rice porridge.
A descendant of paella, with all the global flair of New Orleans mixed in.
Spinach and a rich, sweet peach sauce complete this simple, seasonal one-pot dish.
Breaded, fried, crisp, tender, and juicy.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
Can you make great chile verde without Hatch chilies? Yep.
No more dry, chewy chops.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Win at pork.
Extra-plump and juicy sausages from the sous vide cooker.
Sweet collards, cooked until beautifully tender.
A rainbow of stir-fried flavor.
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