sauce
MUNCHIES Hanukkah Spectacular: How-To Make Applesauce with Liz Alpern
On the fifth night of the Festival of Lights, Liz Alpern—co-owner of Brooklyn's The Gefileteria—makes an apple-pear sauce that will take your latkes to the next level.
MUNCHIES Hanukkah Spectacular: How to Make Sunchoke Latkes with Einat Admony
To celebrate the second night of Hanukkah, chef/restaurateur Einat Admony shows us how to make deliciously crispy sunchoke latkes with a tangy preserved lemon yogurt sauce.
People Are Still Trying to Blame Their DUIs on Tiramisu
A Wisconsin man was charged with his tenth DUI after blaming his erratic driving and high breath alcohol reading on beer-battered fish.
Shredded Turkey in Blackened Chile Mole Recipe
Recado negro is essentially a blackened chili mole—perfect for smothering on leftover turkey.
Great Grandma Ninny’s Gravy Recipe
This tends to make a thinner yet deliciously flavorful gravy, which I prefer. And as Ninny was a no-frills, efficient woman, we never grew up straining it, but you certainly could if you felt it necessary.
Strongman Pasta Asciutta Recipe
I've been making this dish for a long time. My dad made it for me when I was a kid, and his dad made it for him.
How-To: Make Jerk Sauce with Kelis
In addition to being one of the most famous singers in the world, it turns out that Kelis is also Cordon Bleu-trained. Watch as she invites MUNCHIES into the kitchen to teach us to make her signature jerk sauce.
Being a Chef Made Me Forget I Have a Micropenis
When I entered puberty I realized I was very different from the other boys. I shut myself off, worrying all the time that I'd get found out, and wound up feeling completely devoid of masculinity. That changed when I became a chef.
Patacon de Pernil Recipe
This Venezuelan sandwich replaces bread with fried green plantains, stuffed with pork and wasakaka sauce.
How-To: Make Ham, Eggs, and Shad Roe
Ham and eggs is a classic anytime combo, and it only gets better with the addition of rich shad roe, grilled ramps, and a sauce of nasturtium and herbs. Watch Rhode Island chef Matt Jennings show Lee Tiernan how to elevate this simple dish.
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.
Huang's World: London, Part 3
Eddie travels around the city with youth media organization Fully Focused. He then joins in for Jerk Friday, where he munches on homemade jerk chicken and speculates about the secret ingredient.