The Food Lab: Recipes

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

Recipes

Snacks

The Food Lab: Tempura Vegetables and/or Shrimp
Eggs

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

Caesar Salad Dressing
Quick and Easy

Perfect Soft-Boiled Eggs
Gluten-Free

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)
Stovetop

Mushroom and Asparagus Risotto
Mains

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)
Other Vegetables

French Crepes With Spinach and Feta
Mains

French Crepes With Ham, Cheese, and Eggs
Crepe

Basic Crepe Batter
Meal

Vegan Cauliflower-Creamed Spinach
Chili

Easy Pressure Cooker Pork Chile Verde
Pizza

Detroit-Style Pan Pizza
Appetizers and Hors d'Oeuvres

Quick and Easy Creamy Mushroom Soup
Quick Dinners

Easy, Creamy One-Pot Salmon Chowder
Vegetarian

Pasta With Butternut Squash and Sage Brown Butter
Quick Dinners

Spicy Chicken Quesadillas
Mexican

Spinach, Black Bean, and Chipotle Quesadillas
Vegetarian

Corn and Zucchini Quesadillas
Stovetop

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

Crispy Pan-Seared Salmon Fillets
Pork

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