The Food Lab: Recipes

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

Recipes

The Food Lab

The Food Lab: Tempura Vegetables and/or Shrimp
Quick and Easy

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette
Gluten-Free

Caesar Salad Dressing
Quick and Easy

Perfect Soft-Boiled Eggs
The Food Lab

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)
The Food Lab

Mushroom and Asparagus Risotto
Deep Frying

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

French Crepes With Spinach and Feta
Crepe

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

Basic Crepe Batter
Other Vegetables

Vegan Cauliflower-Creamed Spinach
Chili

Easy Pressure Cooker Pork Chile Verde
Italian

Detroit-Style Pan Pizza
Stovetop

Quick and Easy Creamy Mushroom Soup
Salmon

Easy, Creamy One-Pot Salmon Chowder
Italian

Pasta With Butternut Squash and Sage Brown Butter
Chicken

Spicy Chicken Quesadillas
Snacks

Spinach, Black Bean, and Chipotle Quesadillas
Corn

Corn and Zucchini Quesadillas
Chicken

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

Crispy Pan-Seared Salmon Fillets
Pork

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