Sous vide arctic char and potatoes get coated in breadcrumbs and shallow fried for this slightly decadent (yet totally worth it) dinner recipe. If you’re looking to exercise all your cooking skills at once, this is the recipe to do it.
Sous vide squid is tender, with just the right amount of chew. Toss it in a little olive oil and lemon juice with some crunchy potatoes and lunch is served.
Rich, sweet and incredibly silky, these chocolatey mocha and maple pots de creme couldn’t be easier when given the sous vide treatment. It’s basically restaurant-grade pudding made at home
Call it a hand pie or a pot tart, this easy homemade fig-stuffed and rhubarb-glazed breakfast treat is a breeze to pull off. They’ll not only remind you of your childhood, but they’ll remind your mom of your childhood, too. Make a little extra dried fig jam to wrap up as a bonus gift.
There’s a lot of conflicting information on the internet about the best way to cook a burger to ensure it turns out juicy, tender and perfectly delicious. But when it comes to taste, the one and only thing that matters most is quality of ingredients.
Sous vide green garlic confit with a pesto pappardelle from the latest edition of Sous Vide Magazine is the inspiration for this recipe, which celebrates everything about spring in the simplest way.
Quinoa cooked in a mushroom bouillon gravy gives this superfood kale and spinach bowl a flavor punch that’s as tasty as it is easy. Pair it with a soft-boiled egg, and you’ve got a breakfast that will power you through even the toughest mornings.
Calling all busy moms, people in a lunch rut, and anyone in need of a tasty, quick and healthy lunch fix ASAP! There’s a delicious new salad kit on the market. I didn’t know it, but it’s the one thing that has been missing from my life. No, seriously.
Here are three recipes and your ultimate guide for a 3-day Kitchari cleanse with Happy Healthy Human.
Wasabi adds a distinct kick to this otherwise creamy and slightly sweet coconut green curry that’s made even more green with the addition of baby Swiss chard. It’s green on green on green — just the way I like it.