with Sous-Vide Béarnaise Sauce and
Seared Polenta Cake

The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.

Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.

with Chimichurri Sauce
and Truffle-Yuzu Zucchini

The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.

with Cornbread Crumble
and Golden Beet Salad

Have your smoked brisket and sous vide it, too.