J. Kenji López-Alt
50 recipes converted from their YouTube cooking videos.
Forget Short Ribs, Try Red Wine-Braised Chuck Instead
A rich, French‑style braised chuck roast cooked low and slow in red wine and chicken stock, finished with a glossy glaze and served over creamy polenta. The method uses a quick sear, aromatic vegetables, tomato paste, and a touch of gelatin for a velvety sauce.
This Spinach and Chickpea Stew is my Go-To Crowd Pleaser
A quick, vegan Spanish‑inspired stew featuring canned tomatoes, chickpeas, fresh ginger, and spinach. Made with just a few pantry staples, it simmers to a thick, comforting bowl perfect for large crowds or cozy winter meals.
New England Meets the Pacific Northwest with this Simple Salmon Chowder
A creamy New England‑style salmon chowder that balances buttery half‑and‑half, salty pancetta, tender Yukon Gold potatoes, and chunks of fresh and smoked salmon. Kenji’s method renders the pork first, builds a light roux, and finishes with bright lemon, dill, and a dash of hot sauce for depth.
My Most Popular Recipe, Updated: Halal Cart-Style Chicken and Rice
A New York‑style street food classic featuring marinated chicken thighs, turmeric‑cumin rice cooked in the same pan, a creamy yogurt‑mayonnaise sauce, and fresh iceberg lettuce, tomatoes, and onion. The recipe captures the flavor of the famous Halal carts while being made entirely at home in one pan.
This Easy Lentil Soup is Just the Beginning
A simple, comforting lentil soup flavored with a bright lemon‑garlic‑parsley drizzle (grammalada). The soup is built on a classic mirepoix, toasted brown lentils, potatoes, and chicken broth, finished with a tangy yogurt‑grammalada for extra depth.
How to Make Sichuan Beef Noodle Soup
A fragrant, spicy Sichuan‑style beef noodle soup featuring braised beef shin, doubanjiang fermented chili bean paste, Sichuan peppercorns, and aromatic spices. Served over fresh wheat noodles with bok choy, pickled mustard greens, chili crisp and cilantro for a complex, comforting bowl.
New York Style Pizza (Same-Day Dough)
A step‑by‑step guide to making authentic New York‑style pizza at home using a same‑day dough. Kenji walks you through precise weighing, a short autolyse, two rises, high‑heat baking on a steel, and classic toppings for a thin, foldable slice.
Baked Ziti with Soaked Pasta (Kenji Style)
A creamy, cheesy baked ziti that skips the boiling step by soaking the dry pasta in warm salted water first. The dish layers a pink ricotta‑cream sauce with a bright marinara, pockets of cubed mozzarella, and finishes with a golden, bubbly crust.
No. 9 Park's Creamy Gnocchi with Peas and Mushrooms
A comforting Italian‑American dish featuring store‑bought potato gnocchi tossed in a reduced heavy‑cream sauce with garlic, sweet frozen peas, and buttery roasted mushrooms, finished with fresh chives. The recipe follows J. Kenji López‑Alt’s restaurant‑style method of preparing each component separately for maximum flavor and speed at the table.
Beef and Broccoli Stir‑Fry
A quick Chinese‑American beef and broccoli stir‑fry that uses a short marination with baking soda for ultra‑tender meat, a simple oyster‑soy sauce, and crisp‑tender broccolini. Perfect for a weeknight dinner served over rice or noodles.
One-Pan Roasted Chicken and Potatoes
A simple, high‑bang‑for‑your‑buck one‑pan dinner of crispy, lemon‑y chicken thighs and drumsticks paired with golden, crunchy Yukon Gold potatoes, finished with a bright parsley‑lemon vinaigrette and peppery arugula.
Reverse-Seared Bone-In Ribeye Steak (for Two)
A step‑by‑step guide to Kenji López‑Alt’s classic reverse‑sear method for a thick, bone‑in ribeye. Season heavily, let the salt work its magic, cook low and slow in the oven, then finish with a blistering sear in a hot cast‑iron pan with butter, garlic, shallots and thyme. Perfectly even medium‑rare from edge to center, served with a sprinkle of flaky sea salt.
Herb Mayo Spatchcock Roast Chicken with Light Herb Sauce
A juicy, flavorful whole chicken that’s spatchcocked, slathered in a herb‑infused mayonnaise, and roasted at high heat for a crispy skin. A simple light sauce made from the pan drippings, stock, lemon, soy sauce, and butter finishes the dish. The predictive thermometer guarantees perfect doneness without brining.
Extra crispy baked chicken wings. Watch the full length video on my channel for all the deets.
These ultra‑crisp chicken wings get their golden‑brown crunch from a simple dry rub of kosher salt, cornstarch, and baking powder, then an overnight refrigeration to dry the skin. Baked at high heat, they turn out as crunchy as fried wings without the deep‑fat bath.
How to Make the Crispiest General Tso's Chicken at Home
Crispy, bite‑size chicken thighs coated in a light vodka‑enhanced batter, deep‑fried to golden perfection, and tossed in a sweet‑savory, mildly spicy sauce. This American‑Chinese classic, popular in New England as General Gao's Chicken, balances crunchy texture with glossy glaze and is perfect for a family dinner or a casual lunch special.
House Special Fried Rice
A quick, wok‑style fried rice that turns leftover Chinese takeout rice, roast chicken, pork chop, shrimp filling, and fresh veggies into a smoky, protein‑packed dinner. Kenji shows how to preheat a wok for maximum heat, use a pinch of cornstarch to separate stubborn grains, and finish with simple seasonings for authentic flavor.
Pasta with Broccoli and Sausage (Classic Italian Cooking)
A quick, classic Italian-inspired pasta tossed with sweet Italian sausage, crisp broccolini (or broccoli), garlic, chili flakes, and a silky olive‑oil sauce finished with grated Parmesan. Ready in the time it takes to cook the pasta, this dish is perfect for a weeknight dinner.
Japanese Curry (Kare Raisu)
A comforting Japanese-style chicken curry made from scratch using clarified butter, Japanese curry powder, and a butter‑flour roux. The dish is sweet‑savory, mildly spiced, and perfect served over rice. Kenji’s method balances traditional flavors with modern technique for a hearty family meal.
The Best Way to Cook Steak: The Reverse Sear
A step‑by‑step guide to perfectly cooking a thick tomahawk ribeye using the reverse‑sear method developed by J. Kenji López‑Alt. The low‑and‑slow oven phase brings the steak to the exact internal temperature while drying the surface, and a final blast on a smoking‑hot baking steel creates an unbeatable crust.
The Crispiest Fried Chicken
Kenji's take on classic Southern fried chicken, featuring a salty buttermilk brine, a light rice‑flour coating, and a double‑fry technique that yields ultra‑crispy, juicy pieces. The recipe is adapted from The Food Lab and the Wurst Hall method, with overnight brining for maximum flavor and moisture.
My Favorite Japanese Gyoza Dumplings
Kenji shows how to make classic Japanese gyoza with a simple pork‑cabbage filling, store‑bought wrappers, and the perfect pan‑fried‑then‑steamed “pot‑sticker” technique. The dumplings can be frozen for up to a month and cooked straight from the freezer.
Hanger Steak, and One Good Way to Cook it
A flavorful hanger steak marinated in olive oil, garlic, and herbs, seared to a perfect medium‑rare, basted with butter and aromatics, and served with a rich mushroom‑shallot pan sauce. The key is to monitor temperature, continuously move the steak for even browning, and slice against the grain for maximum tenderness.
The Wok: Scallion Oil Noodles
A quick, flavorful noodle dish featuring a homemade scallion‑oil condiment that can be batch‑made and stored for weeks. Fresh wheat noodles are tossed with caramelized scallions, shallots, a touch of sugar, light and dark soy sauce, creating a classic Shanghai street‑food experience at home.
The Food Lab's Reverse-Seared Prime Rib
A foolproof reverse‑sear method for a bone‑in prime rib that delivers evenly cooked, medium‑rare beef with a deep, caramelized crust. Season the roast with a dry‑brine of salt and pepper up to four days ahead, roast low and slow at 250°F, rest, then finish with a high‑heat blast for the perfect holiday centerpiece.
A Whole Meal From the Wok: How to Stir-Fry Three Dishes in a Row
A fast, restaurant‑style Sichuan feast featuring three classic stir‑fries: garlicky fish‑fragrant eggplant, sweet‑spicy Kung Pao chicken, and crisp cabbage with chilies and vinegar. All dishes are pre‑prepped and finished on a high‑heat carbon‑steel wok for maximum flavor and speed.
Pan-Seared Pork Chops with Apple Pan Sauce
Bone-in pork loin chops are seared to a caramelized crust, then finished with a bright apple, mustard, and maple‑syrup pan sauce. The sauce captures the browned bits from the pan and is brightened with lemon juice and fresh thyme for a perfect balance of sweet, tangy, and savory.
Why you should wait after salting steak.
A step‑by‑step guide to achieving a perfectly seasoned, juicy steak using Kenji's dry‑brine technique. Salt draws out moisture, then reabsorbs it for a tender interior and a caramelized crust.
Really Good Beef Stew
A rich, umami‑packed beef stew inspired by classic French bourguignon and American comfort food. Chuck roast is seared as thick steaks for deep flavor, then braised low and slow in a gelatin‑enriched chicken stock with miso, anchovies and red wine. Vegetables are browned separately to build layers of taste, and the stew finishes with waxy Yukon Gold potatoes, carrots, mushrooms and peas. The result is a velvety, glossy broth and tender, juicy beef chunks perfect for dinner tonight or leftovers tomorrow.
Stir-Fried New Potatoes with Hot and Numbing Spices
Crispy stir‑fried new potatoes tossed in a fragrant, numbing Sichuan‑style spice blend with garlic, scallions, sesame seeds and a hint of sweetness. Inspired by street‑food stalls in Xi'an, China, this snack‑or‑side dish packs bold heat, tingling peppercorn, and savory depth.
Black Bean Burgers with Chipotle Mayo
These black bean burgers are packed with flavor and texture thanks to a quick dehydration step that gives the beans a meaty bite. Mixed with sautéed onion, garlic, toasted cashews, Cotija cheese, and a hint of smoky chipotle mayo, they hold together beautifully and pair perfectly with arugula and pepper jack cheese on a toasted bun.
Italian-Style Giant Meatloaf
A juicy, tender giant meatloaf that tastes like a massive Italian meatball. Made with a pinade of crushed saltine crackers, cultured buttermilk, garlic, parsley, Pecorino Romano and Fontina, then blended with equal parts ground pork and beef. Baked at 400°F until the internal temperature reaches 150°F, rested, and finished with a simple fresh tomato‑basil sauce.
Garlic Ginger Stir-Fried Gai Lan (Chinese Broccoli)
A quick, high‑heat stir‑fry of Chinese broccoli (gai lan) flavored with sliced garlic, ginger, a touch of sugar, salt, and a glossy chicken‑stock glaze. Perfect as a side for rice or noodles, or a light main for busy weeknights.
When Should I Salt my Steak?
Two 13‑oz beef tenderloin steaks are dry‑brined overnight, seared in a hot skillet, basted with butter, shallot and thyme, then finished with a rich mushroom‑shallot pan sauce brightened with yuzu juice. The result is a rare‑to‑medium‑rare steak with a deep mahogany crust and a silky, umami‑laden sauce.
How to Reverse-Sear Prime Rib (Feat. Kevin Smith, The English Butcher)
A step‑by‑step guide to Kenji López‑Alt's reverse‑sear prime rib. The roast is dry‑brined with kosher salt, cooked low and slow at 225°F until the internal temperature reaches 115°F, rested, then finished with a blistering 480°F sear. Served with a bright horseradish crème fraîche sauce, this method yields an evenly cooked, ultra‑tender rib roast with a perfect crust.
One big meatball. Full recipe video on my channel.
A hearty, Italian‑style meatloaf that mimics a giant meatball, made with a buttery cracker panade, a mix of pork and beef, and topped with a quick homemade tomato sauce. Perfect for family dinners or weekend gatherings.
Kenji's Cooking Show
A quick‑cook, Japanese‑inspired salmon fillet brushed with a sweet‑salty miso glaze, finished in a hot pizza oven or broiler. Served with roasted broccolini, maitake mushrooms, and a simple arugula salad.
Chile Verde
A hearty Mexican‑New Mexican pork chili verde made with roasted Hatch chilies, tomatillos, and tender pork shoulder, braised low and slow for melt‑in‑your‑mouth texture. Perfect for tacos, burritos, or a comforting stew.
The Food Lab: How to Roast the Best Potatoes of Your Life
Kenji Lopez-Alt's method for ultra‑crispy roast potatoes uses a brief boil in salty, alkaline water and a rough toss in garlic‑rosemary infused olive oil before a high‑heat roast. The result is a crunchy, blistered exterior with a fluffy interior, perfect as a side for any dinner.
Egg Fried Rice Three Ways (Pro Burner, Home Range, and Wok-Free)
Kenji Lopez-Alt demonstrates three ways to make classic egg fried rice – using a high‑heat outdoor wok burner, a standard indoor gas burner, and a flat‑bottom pan on an electric or induction cooktop. The recipe uses just five ingredients: day‑old rice, scallions, eggs, oil, and light soy sauce, and includes tips for achieving wok‑kissed flavor at home.
Why you should fry your eggs in heavy cream.
A rich, buttery breakfast where eggs are gently fried in heavy cream, creating caramelized bits that coat the pan, and savory breakfast sausages soak up the creamy goodness. Inspired by J. Kenji López-Alt's technique, this quick dish delivers a restaurant‑quality start to your day.
How to Cook the Juiciest Beef Tenderloin
A holiday‑ready beef tenderloin cooked low‑and‑slow in a 250°F oven, then finished with a quick butter‑sear and a tangy horseradish‑crème fraîche sauce. The reverse‑sear method gives an even medium‑rare from edge to center without the need for resting, while the dry‑brine creates a perfect crust.
This Aromatic Sichuan Oil is the Gateway to Flavor
A bright, spicy Sichuan‑style fragrant oil infused with peppercorns, chilies, ginger, garlic and scallions, turned into a quick vinaigrette for a smashed cucumber salad. The oil can be saved for stir‑fries, dipping sauces, or any dish that needs a punch of Sichuan flavor.
Braised Asparagus is Great
Kenji shows a quick, flavorful way to braise asparagus in a buttery vegetable‑stock glaze. The technique uses a tight‑fitting lid to steam‑braise the spears until tender, then reduces the liquid into a glossy sauce. Perfect as a side for any spring or summer meal and it reheats beautifully.
That Viral Baked Feta Pasta Thing (Is Really Good, Actually)
A simple, creamy pasta made by roasting cherry tomatoes and a block of Greek feta, then tossing with cooked pasta, olive oil, garlic, chili flakes, and fresh basil. Inspired by the TikTok‑famous baked feta pasta, this version uses authentic Greek sheep's milk feta for a silky sauce and cherry tomatoes for extra pectin and flavor.
POV How to Cook a Steak
A prime ribeye steak dry‑brined overnight, pan‑seared in a heavy skillet, basted with butter, rosemary, thyme, shallot and garlic, then finished with a quick bourbon‑mustard pan sauce. The method yields a deep, caramelized crust, a juicy medium‑rare interior, and a rich sauce perfect for a steak‑house style dinner.
Thai pork with basil
A quick, authentic Thai street‑food classic featuring ground pork stir‑fried with garlic, shallots, chilies, fish sauce, and a generous handful of fragrant Thai basil, finished with a crispy fried egg. Perfect for a fast weeknight dinner served over jasmine rice.
Mapo tofu is my go to weeknight dish.
A quick, family‑friendly Japanese twist on classic mapo tofu. Ground beef is stir‑fried with garlic, ginger and fermented chili bean paste, then simmered with silken tofu in a savory soy‑sake‑mirin sauce and finished with a drizzle of crispy garlic chili oil. Ready in under 30 minutes, this dish is perfect over steamed rice.
How to keep a potato from sticking to your knife
Learn Kenji’s simple knife‑pull method to slice potatoes without the slices sticking to the blade. This quick kitchen hack makes prep clean, safe, and efficient.
How to Season a Wok (non-stick the first time you use it!)
Learn how to properly season a brand‑new 14‑inch carbon steel wok and test it by cooking a simple scrambled egg without sticking. This step‑by‑step guide follows J. Kenji López‑Alt’s technique, covering cleaning, high‑heat oxidation, thin oil coating, and the first cooking use.
Find my Katsudon recipes in my book, The Wok, or on my channel here.
A comforting Japanese rice bowl featuring leftover chicken katsu, simmered in a savory dashi broth with onions, then topped with lightly set eggs. Served over steamed rice and garnished with scallions or mitsuba, this quick‑fix katsudon turns leftovers into a satisfying main dish.