Poutine Gravy - kvalifood.com The gravy for Quebec’s poutine – a roux-thickened mix of beef and chicken …

Comeback Sauce - kvalifood.com Comeback sauce traces back to The Rotisserie, a Greek-owned restaurant in Jackson, …

Sous Vide Turkey Breast Turkey breast is a genuinely awkward cut to cook well in an oven: it’s thick, uneven, and …

Sous Vide Glazed Ham A “glazed ham” on an American holiday table is almost always a city ham: a bone-in leg …

Sous Vide Tri-Tip Tri-tip is a triangular roast cut from the bottom sirloin, the cut behind Santa Maria-style California …

Sous Vide Flat Iron Steak Flat iron steak comes from the shoulder, cut from the top blade muscle after a butcher removes …

Sous Vide Pastrami Pastrami starts as a plain beef brisket and ends up as one of the most recognizable deli meats there …

Sous Vide Pulled Pork Pulled pork is traditionally a smoker’s dish: a pork shoulder held at low heat for most of a …

Cocktail Sauce - kvalifood.com An American condiment for chilled seafood - shrimp, oysters, crab. It is essentially …

Sous Vide Spare Ribs Sous vide turns a full rack of pork spare ribs into something closer to a controlled experiment …

Sous Vide Beef Jerky Jerky is one of the oldest meat-preservation tricks around, going back to Native American drying …

Ranch Dressing - kvalifood.com Ranch dressing was created by Steve Henson in the 1950s on his dude ranch in California. …