It might sound fancy and intimidating but as long as you have the time, you’ll find the sous vide method to be a reliable cooking friend in the kitchen. Perfect for large gatherings, this foolproof method is a show-stopper in the center of the table. You may be asking, "what IS sous vide?" It is translated as “under vacuum." It is a French technique that has been a standard in restaurant kitchens for decades. You will need a sous vide circulator. A decent one can be bought for about $100. The circulator gently warms the water and gradually cooks the meat at a steady & controlled temperature until you are ready to serve dinner.

Beef Braciole (Brah-chi-ol-ay), also sometimes called Involtini, are rolled beef slices, traditionally filled with breadcrumbs and cheese then simmered in tomato sauce. Some kind of magic happens when you simmer meat in tomato sauce where the end result is greater than the sum of its parts. We kept this version simple but feel free to add other ingredients. Spinach puree, pine nuts, and fresh herbs like basil would all be delicious additions. You can serve Braciole as a main dish or a prepare ahead appetizer. It’s particularly good with a crusty roll or bread and butter. Add a salad and you are set!

You can also use frozen spinach-just follow the rest of the recipe accordingly.

Traditionally deep fried, we’ve lightened up these tasty mushrooms that still deliver on flavor. You can find gochujang in the Asian aisle of most grocery stores, it’s great to have on hand to add a pop of flavor to a variety of dishes.

These easy potatoes are the perfect sweet and salty side for our Bulgogi sirloin steak.