with Balsamic Jus and Wild Mushrooms

You know Fall has arrived when Chef Nick brings out this delicious dish. Gather your favorite wild mushrooms and enjoy this taste of the season.

with Poached Egg Bruschetta

Join Chef Nick at the farmer’s market to pick up some fresh eggs and tomatoes for this delicious and hearty dish.

Chef Nick brings the beautiful Italian region of Calabria right into your kitchen with this authentic and delicious recipe. Buonissimo!

with a Sweet Corn and Herb Risotto

Sous vide and induction join forces to bring you seared scallops with a doneness, texture and taste like you never thought possible.

with Tomatillo and Avocado Salsa Verde

Just in time for Cinco de Mayo, Chef Nick shares a good friend's authentic take on this delicious Mexican dish.

Citrus is always in season when you follow this simple and delicious preserving recipe.

with Béarnaise Sauce and Citrus

We’ve done cauliflower justice. Experience restaurant-worthy taste and texture thanks to the magic of a steam oven.

with Cucumber Yogurt

Say goodbye to overcooking your precious rack of lamb, and say hello to melt-in-your-mouth perfection with a side of creamy and crisp cucumber yogurt.

with three perfect recipes

From edge-to-edge doneness, to melt-in-your-mouth texture. Dive into a world of perfection with some of our favorite recipes. 

with Coconut Foam, Graham Cracker Hazelnut Crumbs, and Sous Vide Pomelo Gastrique

This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new sous vide tricks.

Sous vide turns turnips tender while honey teams with thyme to make them sublime. Say that five times fast. 

If you’ve never had your favorite winter fruit poached, you’re in for a real treat with this simple sous vide upgrade. 

Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.

with Arugula and Broken Vinaigrette

This seasonal palate pleaser brings together crispy baguette toasts, sweet peas, and sparkling lemon vinaigrette.

Reinvent the classic skewer with exotic fruit and a flavorful coulis made using the sous vide method.

Elevate brunch—or any meal—with this elegant and bold take on a mimosa.

Raise your glass to this sous vide spin on the refreshing cocktail classic.

Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.

We hope you enjoyed the recipes presented by Chef Nick Ritchie at KBIS. If you’d like to recreate his specials, you’ll find the recipes for his delicious Honey Ginger Carrots, Sous Vide Steaks, and Lemon Chicken here. And don’t forget to share your results with us @SKSappliances / #SKSappliances.

The sous vide method ups the flavor ante of this seasonal favorite. 

The traditional holiday favorite gets a sous vide upgrade. 

with Sous-Vide Béarnaise Sauce and
Seared Polenta Cake

The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.

Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.

with Chimichurri Sauce
and Truffle-Yuzu Zucchini

The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.

with Cornbread Crumble
and Golden Beet Salad

Have your smoked brisket and sous vide it, too.

with Caramelized Peach and Bourbon Syrup

Finish your meal off with this decadent bread pudding recipe, topped with a warm peach syrup and fresh fruit. 

with Aged Balsamic Vinaigrette, Feta Crumble, Fresh Radish, and Sous Vide Farro

Compression makes the entire watermelon taste like the ultra-flavorful center. Celebrate the summer with this sophisticated and fresh salad.