Here is my recipe for Hatch Chili Buttermilk Wings.

Chicken quarters were sous‑vided for 3 hours at 158°F in a maple glaze, chilled overnight to dry the skin, pan seared, and glazed again before serving.

Here is my recipe for Closed On Sunday Wings.

Tri‑tip was brined, sous‑vided for 16 hours at 130°F, rubbed with brown sugar, and oven‑finished for a sweet, peppery bark.

Here is my recipe for a Brown Sugar Rubbed Tri-tip.

Here is my recipe for Bourbon Chicken Wings.

Here is my recipe for Jerk Roasted Cauliflower.

Here is my recipe for Sesame Pepper Wings.

Trout was marinated with bold spices and aromatics, cooked sous vide at 115°F for 45 minutes, then pan seared to perfection.