The Food Lab: Recipes

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

Recipes

Japanese

The Food Lab: Tempura Vegetables and/or Shrimp
Gluten-Free

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
No-Cook

Caesar Salad Dressing
Mains

New Orleans-Style Red Beans and Rice
Sous Vide

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)
Sandwiches

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

Mushroom and Asparagus Risotto
Japanese

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)
Quick and Easy

French Crepes With Spinach and Feta
Stovetop

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

Basic Crepe Batter
The Food Lab

Vegan Cauliflower-Creamed Spinach
Mexican

Easy Pressure Cooker Pork Chile Verde
Mains

Detroit-Style Pan Pizza
The Food Lab

Quick and Easy Creamy Mushroom Soup
Salmon

Easy, Creamy One-Pot Salmon Chowder
The Food Lab

Pasta With Butternut Squash and Sage Brown Butter
Mexican

Spicy Chicken Quesadillas
Other Vegetables

Spinach, Black Bean, and Chipotle Quesadillas
Cheese

Corn and Zucchini Quesadillas
The Food Lab

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)
Stovetop

3-Ingredient Stovetop Macaroni and Cheese
The Food Lab book cover