Dan Snedeker

Dan Snedeker

Recent Posts

My Cook: Black Bean Chili

February 14, 2019

This vegetarian chili is a hearty, rib-sticking meal packed with tons of flavor. Poblano peppers are not overly spicy, but they are very flavorful and add a lot of depth to this dish. Cumin and dried oregano are classic chili spices, and a dash of red pepper flakes kicks up the heat a notch. A quick broil of the veggies and spices helps to unlock their fragrance, and softens the onion and garlic. This chili is served over quinoa, a fantastic..

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My Cook: Thai Coconut Chicken Curry

February 12, 2019

Coconut based Thai curries are a masterclass in balancing powerful flavors with finesse. Spicy jalapeño and ginger blend with bright lemongrass and lime juice, while a little sweetness from the brown sugar and coconut milk keeps the spice from getting out of hand and a salty, umami punch of soy sauce helps blend everything together. We chose chicken thighs for this recipe because the low and slow cooking lends itself to the juicier texture of..

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My Cook: Duck Breast with Toasted Farro, Shaved Fennel Arugula and Grapefruit Salad

February 11, 2019

This Valentine’s Day recipe is a restaurant quality meal that requires a little more prep work and knife skills than our normal recipes, but will help you show off to your special someone. Suvie helps you cook duck breasts to tender, sous vide perfection. All you need to do is sear the skin to crisp it up and render out the duck fat. Since the duck is a rich protein we decided to keep things light with a toasted farro salad. Farro is an..

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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: 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: 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: 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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My Cook: Chicken Alfredo Pasta Bake

January 16, 2019

Pasta bakes are comfort food that’s a great way to hide veggies. They’re also usually one of those one-pan meals that aren’t really one pan. All of the ingredients need to be cooked separately before they can be deliciously combined to become more than a sum of their parts. Luckily with Suvie you can cook all the ingredients you need for a pasta bake at the same time, and then use the same pans you cooked in for the final broiling step. Creamy..

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