The Food Lab: Recipes

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

Appetizers and Hors d'Oeuvres

The Food Lab: Tempura Vegetables and/or Shrimp

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette

Caesar Salad Dressing

Stovetop

Perfect Soft-Boiled Eggs

Pork

New Orleans–Style Red Beans and Rice

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

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

Mushroom and Asparagus Risotto

Japanese

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

Other Vegetables

French Crepes With Spinach and Feta

French Crepes With Ham, Cheese, and Eggs

Crepe

Basic Crepe Batter

Vegan

Vegan Cauliflower-Creamed Spinach

Easy Pressure Cooker Pork Chile Verde

Mains

Detroit-Style Pan Pizza

Appetizers and Hors d'Oeuvres

Quick and Easy Creamy Mushroom Soup

Mains

Easy, Creamy One-Pot Salmon Chowder

Pasta With Butternut Squash and Sage Brown Butter

Snacks

Spicy Chicken Quesadillas

Other Vegetables

Spinach, Black Bean, and Chipotle Quesadillas

Zucchini

Corn and Zucchini Quesadillas

Chicken

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

Crispy Pan-Seared Salmon Fillets

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