The Food Lab: Recipes

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

Recipes

Japanese

The Food Lab: Tempura Vegetables and/or Shrimp
Asparagus

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
Eggs

Caesar Salad Dressing
Quick and Easy

Perfect Soft-Boiled Eggs
Beans and Pulses

New Orleans–Style Red Beans and Rice
Sandwiches

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

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

Mushroom and Asparagus Risotto
Japanese

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

French Crepes With Spinach and Feta
Eggs

French Crepes With Ham, Cheese, and Eggs
Vegetarian

Basic Crepe Batter
Spinach

Vegan Cauliflower-Creamed Spinach
The Food Lab

Easy Pressure Cooker Pork Chile Verde
The Food Lab

Detroit-Style Pan Pizza
Low-Carb

Quick and Easy Creamy Mushroom Soup
Mains

Easy, Creamy One-Pot Salmon Chowder
Vegetarian

Pasta With Butternut Squash and Sage Brown Butter
Cheese

Spicy Chicken Quesadillas
Vegetarian

Spinach, Black Bean, and Chipotle Quesadillas
Quick and Easy

Corn and Zucchini Quesadillas
Chicken

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

Crispy Pan-Seared Salmon Fillets
The Food Lab

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