Lee Tiernan
Win Tickets to Taste Talks in Brooklyn!
Next weekend, Brooklyn will play host to Taste Talks, a three-day festival of panel discussions, screenings, and delicious food—along with an exclusive screening of Fuck, That's Delicious and a very special appearance by MUNCHIES' Editor-in...
Goat Kebab Recipe
A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.
How-To: Make a Straight Law Cocktail
Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink (comprised of gin and sherry) that's as simple to make as it is easy to sip.
How-To: Make a Southside Cocktail
Lee Tiernan heads to Chicago to link up with local bartender, Jessica Tessendorf, to teach us how to make the Southside, a refreshing mixture of gin, simple syrup, lemon, and mint. This is the perfect summer cocktail.
How-To: Make The Last Word Cocktail
Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.
How-To: Make Raw Fish Salad
Chefs Lee Tiernan and Brandon prove that with nice fish and some shaved vegetables, you can make a raw fish salad so good that even your sushi-fearing friends will eat.
How-To: Make a Taurus Cocktail
Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.
How-To: Make a Goat Kebab
The ideal kebab mixes both sweet and savory in a warm, slightly crispy pita, so when chef Lee Tiernan broke out the pomegranate molasses for his barbecued goat version, we knew something great was going down.
How-To: Confit Pork Jowl with Lee Tiernan
Introducing your new favorite drinking food snack, courtesy of British chef Lee Tiernan: fried shrimp-encrusted pig jowl confit topped with a crunchy sprout and radish salad. You're welcome.
How-To: Make a Gin and Tonic
British chef Lee Tiernan is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes—using the best local ingredients—to accompany them.
Lee Tiernan
Lee Tiernan is head chef of St. John Bread & Wine, East London's little sister to the world-famous St. John Bar & Restaurant. He made us pig's head blood cakes, ox-heart and Sriracha bagels, and nearly got us set on fire.