I used to make the little hand pies, until an “elevated” epiphany told me that I could just bake the pastry by itself and then just spread on as much jam as I wanted in each bite. I love jam.

Also, puff pastry crab rangoon. See the shape? See the ring to cut? See how absolutely easy it is? Yeah. Anything you can fit…

Do a roast but something a bit different, like a wild boar roast.

How about some of the more off the wall meats that are becoming easier to find in local grocery stores. Venison, or a Bison steak, or maybe some oxtails. I saw a wild boar roast at my local Wegmans the other day. I was tempted to try it but couldn’t find a suitable recipe to try with my Anova and I needed something…

In for my weekly call for risotto. To me, the point of sous vide is to eliminate guesswork in regards to timing and simplifying some of the more difficult things to cook. What would be a better test than making a large batch of delicious risotto for a crowd? Sure you can do it on the stove top, but all that stirring…

Risotto! Or as Billy Madison spells it Rirruto

I still think Risotto would be fun to try out. Any way to make a big batch for a crowd would be awesome. Mushroom and Duck Confit Risotto is one of my favorite things.

What about some sort of risotto dish?

• Meat + Veg: A couple people have asked for a “meal in a bag” type situation where a main and a side are cooked at the same time. This could be a fun one.