Lee Tiernan
What Your Favorite British Chefs Order in Their Kebabs After a Night Out
Even the most committed ~foodie~ will admit to having woken up with chili sauce on their pillow at least once.
How Beer Can Make Your Grilled Cheese Way Better
The sharp Cheddar gooeyness is sure to provide a "rare bit" of inner happiness.
Watch the Trailer for Thursday’s London-Centric Episode of ‘F*ck, That’s Delicious’
Mr. Wonderful finds meat paradise in London and incredible Thai food in Amsterdam.
Meet the ‘Professional Pyromaniac’ Behind London’s Best Meat Dishes
“I was one of those kids that set fire to stuff—and now I burn shit every day,” says London Log Company founder Mark Parr, whose specialist charcoal adds a unique smoky flavour to meat dishes.
You Don’t Have to Be Drunk to Eat These Kebabs
With the help of Tartine Bakery’s flatbread recipe and a spice mix from Mission Chinese, St. John alumnus Lee Tiernan’s new London restaurant is reimagining the Turkish staple (and guilty drunk food.)
Fuck, That's Delicious: Roasted in Santa Monica
Action Bronson heads to the land of juice bars and drive-by's—California—to hustle at a recording session, perform at the Odd Future Carnival, get a pedicure, and have a Hollywood power lunch with Simon Rex.
Behold the MUNCHIES Holiday Gift Guide
To spread MUNCHIES-style holiday cheer and play Santa for our valued readers, we’ve put together a gift guide that showcases some of our trusted hosts' favorite things.
Fuck, That's Delicious: International Hot Dogs
We begin our journey as Action is leaving the world's number one restaurant—Noma—and don't stop until we hit Chicago's Weiner Circle with Riff Raff, with several insane stops along the way.
The MUNCHIES 2014 Holiday Gift Guide: Lee Tiernan
Behold: the five things that Lee Tiernan wants to see under his tree.
The Artful Slaughter Begins with a Rub Behind the Ears
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
Eating Toadstools and Buried Lamb Near the Arctic Circle
I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.
Manchester Eggs and Pig Stomach: Frat House Chef
Watch as Chef Chris Buccheri and Chef Lee Liernan take the bros of Delta Tau Delta on the culinary journey of a lifetime with dishes like tripe skewers with pickled cabbage, blood pudding-coated Manchester eggs, and salted rockfish salad.