My Cook: Short Rib Mac and Cheese

March 8, 2019

Active Time: 20 minutes

Total Time: 13 hours

Mac and cheese gets an adult upgrade in this recipe, but kids of all ages will love this dish. Beef short rib braised in red wine and aromatics is the perfect accompaniment to creamy, Gruyere-laced, breadcrumb-topped mac and cheese. Short ribs are well-marbled cuts of beef taken from the bottom ends of the ribs. The marbling means a good amount of fat helps to keep the meat moist during the long..

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My Cook: Sesame Chicken

March 6, 2019

Serves: 4

Total prep time: 20 minutes

Total cook time: 1 hour 30 minutes

Sesame chicken is a classic Americanized dish found in Chinese restaurants across the United States. Sweet, sour, and sticky, this dish is usually deep fried, but we have adapted this recipe for your Suvie without sacrificing any flavor. Typically this dish is sweeter than it is spicy, but if you want to up the heat feel free to increase the amount of chili sauce to 1 tbsp...

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My Cook: Garlic Confit Chicken with Braised Carrots

March 4, 2019


Confit is a classic French technique that was originally used to preserve meats (primarily poultry) in fat. The slow poaching of the meat in its own fat slowly evaporates off water and creates an airtight seal once the oil cools. In this recipe, we impart more flavor into the chicken by using olive oil and including garlic cloves and shallots. Braising the carrots with chicken stock and honey adds depth and sweetness, and the barley adds..

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My Cook: Baked Stuffed Shells

March 1, 2019

Serves: 2-3

Active prep time: 25 minutes

Total cook time: 1 hour 30 minutes

Baked stuffed shells are the perfect parcel of pasta, filling, and sauce. We stayed with a classic combination of large pasta shells, marinara sauce (jarred or homemade, up to you), and creamy ricotta filling flecked with basil and red pepper flakes. No need to boil the shells before you put them in your Suvie, the long cook time will adequately soften them. Filling..

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My Cook: Breakfast Snack Cake

February 28, 2019

For busy mornings look no further than this delicious and wholesome breakfast snack cake. Packed with oats, applesauce and bananas and topped with crunchy nuts and coconut this cake is as satisfying as it is tasty. When testing this recipe we liked a good amount of honey to complement the flavor of the nuts and coconut, but you can decrease the amount if you would like it less sweet. If you have dietary restrictions this cake can easily be..

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My Cook: Saag Paneer

February 27, 2019

Saag paneer is a beloved Indian dish featuring lots of chopped leafy greens, which in this case is spinach, and cubes of paneer cheese simmered in a spicy, creamy sauce. Paneer is a mild cheese similar in texture to cheese curds which softens beautifully during the slow cook. Spiced with garam masala for a blend of warming spices like cumin, cinnamon, and coriander the crushed red pepper gives this dish a little kick, while the spinach and..

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My Cook: Lemon Ricotta Cheesecake

February 22, 2019

Suvie will make pulling off a technically impressive cheesecake a piece of cake (sorry, couldn’t help myself). Thanks to the precise temperature control you don’t need to worry about messing with a water bath in your oven, or overcooking your precious dessert. This cheesecake will come out perfect every time. Ricotta cheesecake has a slightly coarser texture than traditional cheesecakes due to the small curds. Adding lemon helps lighten up..

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A beginners guide to Merlot

February 21, 2019

When it comes to red wines there are few safer bets than Merlot. Balanced, smooth, and easy to pair, Merlot is a wine that’s easy to recommend to everyone. Sadly, Merlot has developed a bit of a bad reputation as a result of cheap, substandard bottles flooding the market. But, provided you’re willing to stray off the beaten path, it’s likely that you’ll find any number of astoundingly tasty examples of this wine.

Merlot is one of the most..

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My Cook: Mississippi Pot Roast

February 21, 2019

This recipe comes to us from Kickstarter backer Shaneh Woods, who told us that this was her favorite slow cooker recipe, so we had to try our hand at adapting it for her Suvie! There are few ingredients, but combined they provide a punch of flavor. Here we use chuck roast, a classic cut for slow cooking, tangy and spicy pepperoncini peppers, butter, and a combination of dry ranch dressing and au jus gravy mix. The ranch and the au jus mix are..

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My Cook: Shrimp Satay

February 20, 2019


Peanut plants thrive in the hot climate of Southeast Asia, where ground peanut sauces have become a staple in the cuisine. Peanuts were first introduced to the region by the Spanish who brought them over from Mexico. The smooth richness of peanuts works perfectly with the bright tangy flavors of fresh lime, garlic, and sriracha. A dash of fish sauce adds a characteristic funkiness, but if fish sauce is hard to find soy sauce will add a..

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