The Food Lab: Recipes

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

Recipes

Shrimp

The Food Lab: Tempura Vegetables and/or Shrimp
Nuts

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

Caesar Salad Dressing
Eggs

Perfect Soft-Boiled Eggs
Mains

New Orleans–Style Red Beans and Rice
The Food Lab

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

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

Mushroom and Asparagus Risotto
Stovetop

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

French Crepes With Spinach and Feta
Pork

French Crepes With Ham, Cheese, and Eggs
French

Basic Crepe Batter
Gluten-Free

Vegan Cauliflower-Creamed Spinach
The Food Lab

Easy Pressure Cooker Pork Chile Verde
Baking

Detroit-Style Pan Pizza
Stovetop

Quick and Easy Creamy Mushroom Soup
The Food Lab

Easy, Creamy One-Pot Salmon Chowder
Pasta

Pasta With Butternut Squash and Sage Brown Butter
Tex-Mex

Spicy Chicken Quesadillas
The Food Lab

Spinach, Black Bean, and Chipotle Quesadillas
Quick and Easy

Corn and Zucchini Quesadillas
Stovetop

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

Crispy Pan-Seared Salmon Fillets
Mexican

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