Sous Vide Turkey Roulade with Chimichurri

Sous Vide Prime Rib
With the Anova Sous Vide Precision® Cooker, you get perfect prime rib every time (which for us means, medium rare), with less than an hour of active cooking time. To ensure consistent seasoning, we dry rub the roast for at least an hour before the bath, and then finish with a festive multi-color peppercorn crust and 15 minutes in a hot oven to create a crispy, golden brown crust. The beef cooking liquid is combined with rich homemade beef stock to create an amazing beef jus.
Sous Vide Ham

Sous Vide Scalloped Potatoes

Sous Vide Root Veggies with Brown Butter

Sous Vide Ratatouille

Ratatouille is the best use of vegetables we can think of, but it is hard to do right on the stove-top. Tomatoes, peppers, eggplant, and squash all require different cooking times and can easily turn to mush. To perfect the dish, turn to the Anova Precision Cooker -- seal each element in its own bag with aromatics and olive oil and combine them all just before serving. You can't get much better than this.
Sous Vide Cauliflower Puree

This cauliflower puree is velvety smooth, creamy, and super versatile. Use it as a healthier replacement for mashed potatoes. Because there is no starch in the cauliflower, you can blend or food process the heck out of it without fear of it turning gummy. You’ll be amazed at how satisfying this creamy puree can be.
Sous Vide Southern-Style Collard Greens

Slow-cooked, Southern-style collards are tailor-made for the Anova Precision® Cooker. When prepared in the traditional manner, collards require an abundance of liquid, which draws out much of the nutrients in the greens. Cooking sous vide, however, allows for a much smaller amount of cooking liquid, yielding a potent, rich pot liquor and nutrient-filled greens.
Sous Vide Cinnamon Mocha Pot De Creme
Using the sous vide method takes all of the guess work out and creates a beautifully cooked and consistent custards. It turns a sometimes tricky dessert into an incredibly easy gourmet treat!
Sous Vide Red Wine Poached Pears with Honey Cream Cheese

From a work to wow standpoint, this might have the lowest ratio of any dessert ever. The tart pear paired (pun 100% intended) with the sweet cream cheese is a bonafide winnah.
Sous Vide Classic and Creamy Eggnog
It's the time of year for a great eggnog to sip while you deck those halls. Cooking up a batch of eggnog using your Anova Precision® Cooker is one of the easiest and best ways to make the wintry drink. The ability to hold a perfect temperature means you can safely pasteurize the eggs while drawing the deepest elements of the spices out. It'll be creamy, lush, and delectably spicy.

Deck the Halls!
Missing something you love whipping up around the holidays? Head over to our recipes site and give our updated search a spin to find your new favorite holiday tradition, and be sure to tag #anovafoodnerd to show off your skills!