Course – Page 4 – Recette Magazine

Category: Course

July 24, 2025

How to Make Classic Pizza Dough

There are times when you crave pizza, and you want it now! So there is definitely a time and place for quick pizza dough. However,..

July 23, 2025

Hawaiian Butter Mochi

Butter mochi is a classic Hawaiian dessert. This rich, dense, and chewy cake gets its texture from glutinous rice flour, also known as mochiko flour…

July 22, 2025

Gado Gado (Indonesian Salad with Peanut Sauce)

Gado Gado, in Indonesian, literally means ‘mix-mix’, and that is exactly what you’ll be doing when pulling up to the table to enjoy this deliciously..

July 21, 2025

Easy Egg Sandwiches

This simple recipe is perfect for busy mornings when you’d rather let Suvie make breakfast for you. Simply load your Suvie the night before and..

July 20, 2025

How to Sous Vide Pulled Buffalo Chicken

Now that it’s officially party season, you may want to keep some extra appetizer ideas up your sleeve. Buffalo chicken wings are always a favorite,..

July 19, 2025

How to Sous Vide Pulled Pork

As the saying goes, “good things come to those who wait,” which is entirely valid when it comes to sous vide pulled pork. To make..

July 18, 2025

Meal Card: Chopped Salad with Roasted Chicken Breast

Enjoy a classic summertime chopped salad with Suvie. Featuring juicy, roast chicken breast our latest salad launch includes tender avocado, earthy brussel sprouts, crunchy garlic..

July 18, 2025

Meal Card: Crispy Chicken Caesar Salad with Garlic Croutons

We’ve upped the game for traditional caesar salad with tender pieces of crispy, air-fried chicken cutlet. The chicken is served with crunchy romaine tossed with..

July 18, 2025

Meal Card: Salmon Superfood Salad with Avocado

Our salmon superfood salad is a nutrient powerhouse, featuring tender pieces of avocado and juicy salmon filets served over a mix of chickpeas, carrots, quinoa,..

July 17, 2025

Shrimp Okonomiyaki

Okonomiyaki is one of the most famous street foods in Japan, specifically in the Kansai region. Traditionally filled with pork belly or octopus we swapped..

July 16, 2025

Momofuku Pork Belly Buns

Adapted from Momofuku by David Chang and Peter Meehan Momofuku Noodle Bar started as a noodle shop in NYC in 2004. It has since grown into a..

July 15, 2025

Jackfruit Tacos

Jackfruit is unique for its fibrous, meat like texture, making it a useful ingredient in vegetarian cooking. In this recipe we mimic the texture of..

July 14, 2025

White Wine Braised Chicken Thighs

For a delicious dinner with minimal prep time, try our recipe for white wine braised chicken thighs. Thinly sliced shallot, whole garlic cloves, and bone-in,..

July 13, 2025

Pit Beans and Creamy Coleslaw

We love these side dishes for our Kansas City ribs because we feel that a sweet, slightly spicy baked bean and a creamy tangy coleslaw..

July 11, 2025

Cherry Cobbler

Juicy fruit filling meets tender yet crisp biscuits in our classic cherry cobbler recipe. We use tapioca starch to thicken our cobbler because it gels..

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