J. Kenji Lopez-Alt

Kenji López-Alt frequently relies on this efficient recipe to feed his family of fish lovers with minimal time and effort.

Briny tarako and spicy mentaiko, easily found at Korean and Japanese markets, adds saltiness and umami to potatoes, pasta and cream cheese.

Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results.

A dairy-rich soup from Colombia, changua can be divisive, and deeply lovable.

Among his many revelations: a game-changing technique for yielding that crisp crust at home.

This distinct recipe promises velvety, custardy soft-scrambled eggs.

A mayonnaise-based marinade gives this bird from J. Kenji López-Alt its gorgeous finish. Spatchcocking and a simple brining technique get it evenly cooked and juicy.

If you can boil water, slice an onion and use a strainer, you can make niku udon, a Japanese beef noodle soup that is the...

A restaurant dish melding the dip with creamy esquites loosely inspired the chef and cookbook author’s new favorite.

This staple of Southeast Asian cuisine enhances all kinds of dishes, J. Kenji López-Alt writes.