The Food Lab: Recipes

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

Recipes

Mains

The Food Lab: Tempura Vegetables and/or Shrimp
Vegetarian

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

Caesar Salad Dressing
Breakfast and Brunch

Perfect Soft-Boiled Eggs
Gluten-Free

New Orleans–Style Red Beans and Rice
Sandwiches

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

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

Mushroom and Asparagus Risotto
Quick and Easy

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

French Crepes With Spinach and Feta
Quick and Easy

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

Basic Crepe Batter
Meal

Vegan Cauliflower-Creamed Spinach
Chili

Easy Pressure Cooker Pork Chile Verde
Pizza

Detroit-Style Pan Pizza
Quick and Easy

Quick and Easy Creamy Mushroom Soup
Salmon

Easy, Creamy One-Pot Salmon Chowder
Mains

Pasta With Butternut Squash and Sage Brown Butter
Stovetop

Spicy Chicken Quesadillas
Mains

Spinach, Black Bean, and Chipotle Quesadillas
The Food Lab

Corn and Zucchini Quesadillas
Chicken

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

Crispy Pan-Seared Salmon Fillets
Snacks

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