My Cook: Spinach Lasagna and Meat Lasagna

February 11, 2019

In busy households with many different dietary preferences and proclivities it’s nice to be able to provide some dinner choices. No need to decide between meat lasagna and spinach lasagna here, because Suvie lets you have both. In this recipe we utilize the same cheesy ricotta mixture for the base of each lasagna, use the same marinara, and divide the same melty cheese on top of each lasagna, but swap out meat for spinach in one of the pans...

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My Cook: Adobo Chicken

February 7, 2019


Adobo is the unofficial national dish of the Philippines. Usually made with pork belly or chicken this dish renders off an incredibly addictive sauce made with soy sauce, lots of vinegar and a touch of sugar. Salty, sour and just a little sweet this dish is worth making for the sauce alone. Flavored with garlic, peppercorns, and bay leaf the chicken slowly cooks for two hours and then a final broil caramelizes the sugars and further reduces..

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My Cook: Molten Chocolate Brownies

February 5, 2019

For Valentine’s day we are serving up these ooey-gooey chocolate brownies for a rich and decadent treat. To make these brownies so delicious we employ a few tricks to coax out the complex and multifaceted flavor of chocolate. First, we brown the butter to infuse the batter with toasty, nutty flavors that aren’t accessible in melted butter alone. If you’re short on time you can melt the butter without browning it, but you’ll be missing out on a..

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My Cook: Carnitas-Tamale Shepherd’s Pie

February 3, 2019

Shepherd’s Pie is a classic comfort dish hailing from the British Isles. This dish is usually made with ground lamb, carrots, and peas, and topped with mashed potatoes. We decided to switch things up and put a Mexican spin on this classic dish by combining Tamal de Cazuela (affectionately known as Tamale Pie) with Shepherd’s Pie. Pork carnitas and black beans take the place of the lamb and veggies, and instead of mashed potatoes we subbed in a..

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My Cook: Sausage and Rigatoni Bake

February 1, 2019

Sausage, pasta, cheese, and marinara sauce. That’s all you need to know about this quick and easy recipe that's sure to become a firm favorite. Italian sausage, a good marinara sauce, and rigatoni pasta are a team that’s hard to beat. Adding a little spinach boosts the flavor (and is a great way to hide a serving of veggies). Top it all off with a health dose of hot and bubbly mozzarella cheese and this dinner will be eaten faster than it..

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My Cook: Carnitas Tacos

January 30, 2019

Pork shoulder and pork butt are tough cuts of meat that benefit from long, slow cooking times. In this recipe we utilize the Suvie slow cook setting to help break down the meat's muscle fiber, thereby producing tender, juicy pork. You can use either pork shoulder or pork butt in this recipe, however, pork butt will give richer and juicier results, due to the intramuscular fat that naturally exists in pork butt. (Pork butt, for the record,..

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My Cook: Chicken Wings

January 28, 2019

Your game day preparations just got a whole lot easier thanks to Suvie. Sous vide cooked chicken wings are the best way to keep your wings juicy, while our Suvie broiler makes crisping up the skin super easy. Just toss the wings in your favorite sauce and you’ll be ready for gametime. We’ve included recipes for classic Buffalo style wings, easy going Sweet BBQ wings, and spicy Jamaican Jerk wings. So sit back, relax, and enjoy the game!


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My Cook: Spicy Miso Tofu with Broccoli Rice

January 22, 2019

Tofu is the perfect blank canvas to showcase the power of sous vide cooking; tofu readily absorbs the marinade that it is exposed to during vacuum sealing and cooking. Cooking tofu in Suvie ensures that there is marinade throughout the tofu and not just on the surface. This delicious marinade is smoky, sweet, and savory thanks to chipotle peppers, brown sugar, and miso paste. It’s so delicious that we reserve half of the marinade to serve as a..

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My Cook: Strip Steak with Roasted Brussels Sprouts and Sweet Potato Fries

January 21, 2019

Strip Steaks are prized by steakhouses and butchers for their balance of lean but tender meat. The muscle is located close to the back of the cow so it is not used very much, and therefore has a fine muscle texture. Sous vide cooking is a great way to bring out even more of that tenderness, and amp up the beefy flavor. Sweet potato fries are a cinch to make since Suvie will parboil the potatoes before they get crisped up under the broiler...

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My Cook: Beef Chili

January 17, 2019

Nothing drives away the chill of winter like a big heaping portion of smoky, spicy, beefy Chili. Thanks to the Suvie Slow Cook mode you can let this Chili cook all day long for the best, most tender pieces of beef. We use whole pieces of chuck beef for a Texas-style chili that’s slow cooked with smoky chipotle pepper, tomato, cumin, lots of garlic, and kidney beans. If you want to dial back the heat you can omit the chipotle pepper, but feel..

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