The Food Lab: Recipes

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

Recipes

Appetizers and Hors d'Oeuvres

The Food Lab: Tempura Vegetables and/or Shrimp
Nuts

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
Quick and Easy

Caesar Salad Dressing
Stovetop

Perfect Soft-Boiled Eggs
The Food Lab

New Orleans–Style Red Beans and Rice
The Food Lab

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)
The Food Lab

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

Mushroom and Asparagus Risotto
Japanese

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

French Crepes With Spinach and Feta
Pork

French Crepes With Ham, Cheese, and Eggs
The Food Lab

Basic Crepe Batter
Cauliflower

Vegan Cauliflower-Creamed Spinach
Mains

Easy Pressure Cooker Pork Chile Verde
Italian

Detroit-Style Pan Pizza
Appetizers and Hors d'Oeuvres

Quick and Easy Creamy Mushroom Soup
Mains

Easy, Creamy One-Pot Salmon Chowder
The Food Lab

Pasta With Butternut Squash and Sage Brown Butter
The Food Lab

Spicy Chicken Quesadillas
Other Vegetables

Spinach, Black Bean, and Chipotle Quesadillas
Snacks

Corn and Zucchini Quesadillas
Mexican

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

Crispy Pan-Seared Salmon Fillets
Gluten-Free

Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)
The Food Lab book cover