Matzo Ice Cream with Manischewitz Caramel

Matzo Ice Cream with Manischewitz Caramel

Lamb, Slow-Baked Onion, and Pistachio Puree

Lamb, Slow-Baked Onion, and Pistachio Puree

Coffee Crème Brûlée

Coffee Crème Brûlée

We adapted techniques used by John Willingham for home use.

Smoked Dry-Rub Pork Ribs

Reduce the glaze until it is thin enough to coat a spoon.

Red Wine Glaze

Melty Queso Dip

Melty Queso Dip

This recipe was inspired by watching videos of Thai street vendors making "ice cream pad."

Frozen Fruit Rolls

Try the sauce with one of our dough recipes and our baking steel.

Classic Pizza Sauce Recipe

Neapolitan Pizza Dough Recipe

Neapolitan Pizza Dough Recipe

These Brussels sprouts are best when eaten right away.

Deep-Fried Brussels Sprouts

We love serving these ribs with our red wine glaze on a bed of creamy mashed potatoes.

72-Hour Braised Short Ribs

Lamb Skewers with Mint Yogurt

Lamb Skewers with Mint Yogurt

Slice the chicken and sprinkle it with additional salt, to taste.

Slow-Baked Chicken with Onions

You can use an ice-cream maker, gelatiera, or Pacojet.

P.B. & J. Gelato

Gently peel the dried leather from the nonstick surface.

Mango Chili Leather

Serve the sauce immediately after siphoning.

Sous Vide Hollandaise

Our barley salad includes pressure-cooked grains, apples, celery, and spinach pesto.

Barley Salad

We liked using a beaker for this photo, but recommend using a deep casserole dish when serving this dip to guests.

Modernist Seven-Layer Dip

Crispy Chicken Wings, Korean-Style

Crispy Chicken Wings, Korean-Style

We love serving this dish with our Pressure-Cooked Fresh-Corn Tamales and Refried Bean Foam.

Pressure-Cooked Carnitas

We love to serve our salmon with sautéed asparagus and peas in the spring, or with cabbage, shiitake mushrooms, and thyme in the winter.

Sous Vide Salmon in the Kitchen Sink

This recipe suggests heating your oven to 70 °C / 160 °F. If your oven does not go that low, that is all right. Use the lowest setting available. The cooking time may change accordingly.

Low-Temp Oven Steak

As our Production Editor, Jennifer Sugden says of making this dish, your friends will be impressed by what you can do with a microwave.

Microwaved Eggplant Parmesan

Injection-Brining

Injection-Brining

Instant Infusions

Instant Infusions

Dairy-Free Potato Puree

Dairy-Free Potato Puree

Caramelized Carrot Soup Served with Carrots, Tarragon, and Young Coconut

Caramelized Carrot Soup —No Centrifuge Necessary!

Simplified Jus Gras

Simplified Jus Gras

Silky Smooth Macaroni and Cheese

Silky Smooth Macaroni and Cheese

Here, we have plated this dish with a quenelle scoop of our olive marmalade. We also have served it simply with fresh thyme leaves

Chorizo French Toast

We served this egg with sautéed spring vegetables.

Liquid Center Egg

This may not be the same cabbage stew your grandmother used to make, but add a slice of soda bread and your favorite stout beer and you will be sure to have a new March 17th tradition in your house.

Brassicas

Raspberry Sablé with Lemon Curd

Raspberry Sablés with Lemon Curd

Cheese Puffs

Cheese Puffs

This recipe works with many other fish varieties as well.

Microwaved Tilapia

Popping Buckeyes & Eggnog Cocktails

Popping Buckeyes & Eggnog Cocktails

Pressure-Cooked Vegetable Risotto

Pressure-Cooked Vegetable Risotto

Hanukkah Short Ribs

Hanukkah Short Ribs

Starch-Infused Fries

Starch-Infused Fries

We like to serve these on hors d'oeuvres spoons as an amuse bouche.

Carbonated Cranberries

Garlic Confit

Garlic Confit

Thanksgiving Stew

Thanksgiving Stew

Olive Oil Gummy Worms

Olive Oil Gummy Worms

Pistachio Gelato

Pistachio Gelato

Caramelized Carrot Soup

Caramelized Carrot Soup

Striped Mushroom Omelet

Striped Mushroom Omelet

Mughal Curry Sauce

Mughal Curry Sauce

Sous Vide Rare Beef Jus

Sous Vide Rare Beef Jus



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