The Food Lab: Recipes

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

Recipes

Stovetop

The Food Lab: Tempura Vegetables and/or Shrimp
Mains

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

Caesar Salad Dressing
Rice

New Orleans-Style Red Beans and Rice
The Food Lab

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

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

Mushroom and Asparagus Risotto
Pork

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

French Crepes With Spinach and Feta
Mains

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

Basic Crepe Batter
Stovetop

Vegan Cauliflower-Creamed Spinach
The Food Lab

Easy Pressure Cooker Pork Chile Verde
Pizza

Detroit-Style Pan Pizza
Appetizers and Hors d'Oeuvres

Quick and Easy Creamy Mushroom Soup
Stovetop

Easy, Creamy One-Pot Salmon Chowder
Mains

Pasta With Butternut Squash and Sage Brown Butter
Mains

Spicy Chicken Quesadillas
Snacks

Spinach, Black Bean, and Chipotle Quesadillas
Corn

Corn and Zucchini Quesadillas
Mains

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)
Vegetarian

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