Sous Vide Cooking
As <span lang="fr">sous vide</span> continues its revival with pro chefs, this method has become more accessible to home cooks. Here’s a bit of background on <span lang="fr">sous vide</span>.
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sous vide
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How To Cook Pork
Cooking pork is easy when you start with the best, and Berkshire pork is top of the list. Try it pan-seared, grilled, sautéed, braised, broiled or stewed.
Read more How To Cook Pork
What Is a Guinea Hen?
The lean, tender meat of the guinea hen offers a pleasant, slightly gamey flavor. Get into this bird here.
Read more What Is a Guinea Hen?
Sous Vide Chicken Thighs
by D'ArtagnanHere's a simple sous vide recipe that makes the most of our organic chicken thighs, and yields full-flavored chicken with extra crispy skin.
View Recipe Sous Vide Chicken Thighs
Sous Vide Duck Breasts
by D'ArtagnanHere's a basic sous vide recipe using our exclusive Rohan duck breasts. Add your favorite fresh herbs or other aromatics to the vacuum bag, if desired.
View Recipe Sous Vide Duck Breasts
Classic Sous Vide Burgers
by D'ArtagnanMake perfect burgers with our sous vide recipe. Try the classic accompaniments: American cheese, West Coast-style burger sauce, and soft potato rolls.
View Recipe Classic Sous Vide Burgers
Easy Sous Vide Pork Chops
by D'ArtagnanThis basic sous vide recipe is a great foundation for tender, juicy pork chops. Experiment by adding your favorite aromatics to the vacuum bags.
View Recipe Easy Sous Vide Pork Chops
Sous Vide Beef Flank Steak
by D'ArtagnanOur sous vide steak recipe features fork-tender flank steak, finished with a quick sear and basted with black truffle butter.
View Recipe Sous Vide Beef Flank Steak
Sous Vide Venison Tri-Tip
by D'ArtagnanThis sous vide venison tri-tip recipe ensures the lean meat stays tender and juicy while keeping the perfect temperature at medium-rare.
View Recipe Sous Vide Venison Tri-Tip
Udon with Sous-Vide Porcelet Belly
by D'ArtagnanIn this recipe slurp-worthy udon is topped with quivering porcelet belly cooked sous-vide. If you don’t have the equipment, braise or roast the belly to top this flavorful bowl of broth and noodles (feel free to substitute your favorite type).
View Recipe Udon with Sous-Vide Porcelet Belly
Sous Vide Duck Legs
by D'ArtagnanHere’s a great base method for making juicy, tender duck legs with extra crispy skin. Cook the duck a day before you need it for easy and impressive entertaining. Add your favorite aromatics to the vacuum bag or dress the finished duck with your favorite sauce to make the recipe yours.
View Recipe Sous Vide Duck Legs
Sous Vide Pork Belly with Cherry Compote
by Tony MawsThis sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.
View Recipe Sous Vide Pork Belly with Cherry Compote
Sous Vide Venison Tri-Tip with Pomegranate Agrodolce
by D'ArtagnanLean, rich venison is at its best when cooked sous vide to the perfect medium-rare, then served with braised Swiss chard and butter-glazed turnips and enhanced with a sweet-sour cherry sauce.
View Recipe Sous Vide Venison Tri-Tip with Pomegranate Agrodolce
Truffled Chicken & Egg
by Ed BrownTry this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.
View Recipe Truffled Chicken & Egg
Boneless Korean-Style Short Ribs
by D'ArtagnanTry this easy recipe for Korean BBQ with our Angus short ribs, which are excellent when sliced thin against the grain, marinated overnight, then grilled hot & fast.
View Recipe Boneless Korean-Style Short Ribs