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

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