This is a favourite winter stew in the Netherlands. It is thick and hearty—more than adequate for a main course. It is served with bread to mop up the leftover liquid.

These eggs are great for salads, scotch eggs, devilled eggs or in homemade ramen.

There have been lots of discussions on eGullet about sous vide beef cheeks. It has been difficult to find a time and temperature which really suits this lovely cut of meat. Simon Lewinson has had success with this recipe and shared it with the community.

Carrots · Butter, unsalted · Sugar · Parsley · Salt · Black pepper, ground

Butter, unsalted, melted · White wine, dry · Egg yolks · Shallots, finely minced · White vinegar · Salt · Malic acid

Called kozhi kuruma, this is a aromatic, nutty and mild curry typical of home cooking in south India. We like this dish because it makes the most of the sous vide method to maximise the flavour of the humble chicken.