We’ve converted some of our favorite recipes from four amazing cookbooks to work in your Suvie. If you’re looking for restaurant-quality food right at home look no further than these recipes. We’ve adapted Momofuku Pork Belly Buns from David Chang and Peter Meehan’s Momofuku, Ottolenghi Turkey Meatballs from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Sous Vide Steak by Kenji Lopez-Alt from The Food Lab and Michael Ruhlman’s Braised Chicken Thighs from How to Braise. Have fun with these mouth-watering, but surprisingly easy cookbook adapted meals in your Suvie!
Momofuku Pork Belly Buns
With quick-pickled cucumbers and scallions
Adapted from Momofuku by David Chang and Peter Meehan
Ottolenghi Turkey Meatballs
With Israeli couscous
Adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi
Kenji Lopez-Alt’s Sous Vide Steak
With thyme, garlic, and shallots
Adapted from The Food Lab’s Complete Guide to Sous Vide Steak by J. Kenji Lopez-Alt
Michael Ruhlman’s Braised Chicken Thighs
With new potatoes
Adapted from How to Braise by Michael Ruhlman
