The Food Lab: Recipes

Unraveling the mysteries of home cooking through science with J. Kenji López-Alt.

The Food Lab: Tempura Vegetables and/or Shrimp

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette

Caesar Salad Dressing

Eggs

Perfect Soft-Boiled Eggs

American

New Orleans–Style Red Beans and Rice

Lobster and Crab

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

Sous Vide

Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter)

Mushroom and Asparagus Risotto

Pork

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)

French Crepes With Spinach and Feta

Stovetop

French Crepes With Ham, Cheese, and Eggs

French

Basic Crepe Batter

Vegan Cauliflower-Creamed Spinach

Chili

Easy Pressure Cooker Pork Chile Verde

Baking

Detroit-Style Pan Pizza

Quick and Easy Creamy Mushroom Soup

Mains

Easy, Creamy One-Pot Salmon Chowder

Pasta With Butternut Squash and Sage Brown Butter

Tex-Mex

Spicy Chicken Quesadillas

Other Vegetables

Spinach, Black Bean, and Chipotle Quesadillas

Corn and Zucchini Quesadillas

Soups and Stews

Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

Stovetop

Crispy Pan-Seared Salmon Fillets

Sous Vide

Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)