Filling, clean, flavorful, crisp, this chopped cruciferous salad with lemon olive oil dressing tastes like summer in a shallow bowl.

Comfort food doesn't get much more comfortable than this chicken mushroom polenta with roasted butternut squash.

Our secret to perfectly cooked scallops every time? Simple, cook them sous vide. Here’s our recipe for seared scallops with brown butter caper sauce over whole wheat linguine.

So simple is this sous vide technique and so good do poached eggs taste that we yearn to put them on everything.

We quite enjoy Top Chef. It’s wholesome, fun reality television. We like the competition. The food intrigues us. Tom Colicchio is just the right amount of curmudgeon. And, boy, do the chefs employ some zany techniques. Recently, while catching up on a past season, we witnessed one chef prepare the most deliciously perfect steak. It had a strong but shallow sear and was evenly pink from edge to glorious edge. It was medium rare bliss. And, it captivated us. For years, we’ve chased this—beef’s Holy Grail. We’ve read and read. We’ve practiced and practiced. We cooked plenty of fine steak. Never did we ever make a perfect one. The Top Chef contestant called his dish “steak sous vide.” We assumed that was French for steak “cooked way better than any bum like you ever could.” But, no. We researched it....

Here’s our recipe for Creamy Spinach Dip. We enjoy making dips because we enjoy eating dips. Our friends, they too enjoy eating dips. We use a Blendtec blender.