The Food Lab: Recipes

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

The Food Lab: Tempura Vegetables and/or Shrimp

Eggs

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette

Caesar Salad Dressing

Perfect Soft-Boiled Eggs

Braising and Stewing

New Orleans–Style Red Beans and Rice

Sous Vide

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

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

Mains

Mushroom and Asparagus Risotto

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

Desserts

Basic Crepe Batter

Other Vegetables

Vegan Cauliflower-Creamed Spinach

Mains

Easy Pressure Cooker Pork Chile Verde

Italian

Detroit-Style Pan Pizza

Quick and Easy Creamy Mushroom Soup

Easy, Creamy One-Pot Salmon Chowder

Stovetop

Pasta With Butternut Squash and Sage Brown Butter

Mains

Spicy Chicken Quesadillas

Mains

Spinach, Black Bean, and Chipotle Quesadillas

Corn and Zucchini Quesadillas

Chicken

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

Crispy Pan-Seared Salmon Fillets

Pork

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