The Food Lab: Recipes

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

Recipes

Vegetables

The Food Lab: Tempura Vegetables and/or Shrimp
Mains

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
The Food Lab

Caesar Salad Dressing
Mains

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)
Rice

Mushroom and Asparagus Risotto
Japanese

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)
The Food Lab

French Crepes With Spinach and Feta
Crepe

French Crepes With Ham, Cheese, and Eggs
Quick and Easy

Basic Crepe Batter
The Food Lab

Vegan Cauliflower-Creamed Spinach
Pork

Easy Pressure Cooker Pork Chile Verde
Italian

Detroit-Style Pan Pizza
Soups and Stews

Quick and Easy Creamy Mushroom Soup
Mains

Easy, Creamy One-Pot Salmon Chowder
Italian

Pasta With Butternut Squash and Sage Brown Butter
Mains

Spicy Chicken Quesadillas
Other Vegetables

Spinach, Black Bean, and Chipotle Quesadillas
Zucchini

Corn and Zucchini Quesadillas
Soups and Stews

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

Crispy Pan-Seared Salmon Fillets
Mains

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

3-Ingredient Stovetop Macaroni and Cheese
The Food Lab book cover