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We’re taking a break on posting new recipes until … who knows? But check our index of all 138 SVKitchen recipes. You'll find selections from condiments to dessert, with lots of main courses and side dishes in between.

Also browse Articles, stories about techniques, gear, and useful info.

Cooking Time

The recipes on this site were developed with the SousVide Supreme, a very capable cooking device which uses water convection. More recently, we’ve been cooking with immersion circulators which maintain even cooking temperatures by moving water in the bath with a pump. If you’re using an immersion circulator, slightly reduce cooking times for best results.

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Confit of Rabbit Daube with a Pastry Crust

Confit of Rabbit Daube with a Pastry Crust

This was my first experience cooking rabbit, and it took me about 3 hours even to warm up to the idea of opening the package. And looking at and touching “the bunny,” let alone cutting it up, for Pete’s sake…

Not only that, rabbit is extremely difficult to find where I live. But once in a while an out-of-town butcher that we frequent will carry it. Although rabbit is on menus all over Europe, we’re just beginning to see it here in the U.S., and mostly in French restaurants and bistros.

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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

On a recent extended vacation I enjoyed many, many wonderful meals that were simply prepared, freshly made, and just plain satisfying. They brought me back to my childhood, when the meals my mother, Dottie, served were uncomplicated yet comforting.

One of my favorite dishes growing up was Mom’s stuffed cabbage rolls in tomato sauce. Although Dottie’s meat loaf is sacred — no changes, ever! — I thought I could tweak the cabbage rolls so they would work sous vide.

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Mostarda with Apples, Apricots, and Cherries

Mostarda with Apples, Apricots, and Cherries

Mostarda is a versatile accompaniment to food, but it’s not mustard, it’s a condiment like relish or chutney. The name is derived from the Latin word mustum (“must”), referring to the original and classic use of grape must for the base.

There are numerous mostarda variations but virtually all of them consist of fresh and dried fruit, spices, herbs, and a mustard seed–based sweet syrup, combined and reduced to a spicy, piquant, sweet-and-sour mélange. Mostarda is wonderful paired with anything from boiled or roasted meats and poultry to bread and cheese.

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Cheesy Cauliflower with Chicken and Squash

Cheesy Cauliflower with Chicken and Squash

In Britain, Cheesy Cauliflower Bake is the comfort-food equivalent of our Mac and Cheese. Cauliflower is an extremely versatile vegetable that easily marries with a wide variety of vegetables, meats, poultry, and soups. It also makes a wonderful purée to accompany roast beef or a lamb shank — almost as delectable as mashed potatoes or polenta yet far less caloric.

Since fall has come by calendar but not by temperature where I live, it’s difficult to envision those wonderful cozy comfort-food meals by the fireplace. I’m still picking fresh tomatoes and basil and eating Caprese Salad by the bucket load.

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Chickpea Soup with Shrimp and Chorizo

Chickpea Soup with Shrimp and Chorizo
Preparing this delicious soup sous vide allows you to skip several steps — everything but the shrimp and chorizo topping goes into the bag after the garbanzos are soaked overnight. The soup would also be wonderful, and a vegetarian option, with roasted red peppers as the garnish. Easy, nutritious, and very, very good.

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Egg Rolls with Duck Confit and Brandy-Infused Hoisin Sauce

Egg Rolls with Duck Confit and Brandy-Infused Hoisin Sauce
These tasty starters marry duck confit prepared sous vide with classic Asian flavors including ginger, sesame, and soy sauce. The savory egg rolls are served with a sticky-sweet hoisin sparked with homemade quince brandy.

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