The Food Lab: Recipes

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

Recipes

The Food Lab

The Food Lab: Tempura Vegetables and/or Shrimp
Vegetarian

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
Dressings and Vinaigrettes

Caesar Salad Dressing
The Food Lab

Perfect Soft-Boiled Eggs
The Food Lab

New Orleans–Style Red Beans and Rice
Sous Vide

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

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)
Mains

French Crepes With Spinach and Feta
Crepe

French Crepes With Ham, Cheese, and Eggs
Desserts

Basic Crepe Batter
Gluten-Free

Vegan Cauliflower-Creamed Spinach
Mains

Easy Pressure Cooker Pork Chile Verde
The Food Lab

Detroit-Style Pan Pizza
Sides

Quick and Easy Creamy Mushroom Soup
Mains

Easy, Creamy One-Pot Salmon Chowder
Stovetop

Pasta With Butternut Squash and Sage Brown Butter
Quick Dinners

Spicy Chicken Quesadillas
Spinach

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)
Stovetop

Crispy Pan-Seared Salmon Fillets
Pork

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