The Food Lab: Recipes

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

Recipes

Mains

The Food Lab: Tempura Vegetables and/or Shrimp
Eggs

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
Eggs

Caesar Salad Dressing
Stovetop

New Orleans-Style Red Beans and Rice
Lobster and Crab

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

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

Mushroom and Asparagus Risotto
The Food Lab

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

French Crepes With Spinach and Feta
Mains

French Crepes With Ham, Cheese, and Eggs
French

Basic Crepe Batter
Meal

Vegan Cauliflower-Creamed Spinach
The Food Lab

Easy Pressure Cooker Pork Chile Verde
Pizza

Detroit-Style Pan Pizza
Sides

Quick and Easy Creamy Mushroom Soup
Salmon

Easy, Creamy One-Pot Salmon Chowder
Squash

Pasta With Butternut Squash and Sage Brown Butter
Snacks

Spicy Chicken Quesadillas
Vegetarian

Spinach, Black Bean, and Chipotle Quesadillas
Quick and Easy

Corn and Zucchini Quesadillas
Soups and Stews

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

Crispy Pan-Seared Salmon Fillets
Sous Vide

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

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