Sous vide meatballs are perfectly tender and fully cooked: no risk of dry meatballs! Cook from frozen or fresh for the best meatballs you’ve ever had, whether they’re made...
Sous viding has become one of my favorite ways to prepare chicken thighs. I prefer bone-in, skin-on because they have so much flavor but boneless are excellent, too, and...
The best way to make sure your boneless skinless chicken breasts are tender and juicy every single time is with sous vide. This method is so simple and truly...
A yummy compound butter is a great way to add flavor to steak or salmon with little effort! I keep several flavors of compound butter ready to go in...
Welcome to the Cookbook Lab Chronicles! As I write and self-publish cookbook #2, I’m taking you behind the scenes of the process with a weekly vlog. To learn more...
Time to ditch Starbucks: these homemade sous vide egg bites are simple, lighter thanks to cottage cheese, and packed with flavor! Ready in no time, they cook at 185...