scallions
Dirty Work: Lessons from Mario Batali on How to Cook a Badass Meal Using Fresh Produce
I’m supposed to give the man who knows more about produce than I will in my lifetime a tour of the MUNCHIES garden. I hope I can keep up.
Momofuku Taught Me How to Not Be a Total Hack
I’m a kid who learned how to cook in the Momofuku empire. The chefs taught me how to not be a complete piece of shit prep cook.
Bao-ed Lobster in Warm Chile Butter Recipe
Basic lobster rolls are for the birds. This slightly spicy, buttery, and sweet lobster roll swaps boring bread with Chinese buns and dank, delicious filling.
The MUNCHIES Guide to Summer: How to Make the Perfect Ribs
Billy Durney of Hometown Bar-B-Que in Red Hook, Brooklyn, for his take on how to make the juiciest, most flavorful ribs around. And he delivered.
This Hamachi Dish Is the Beyoncé of Crudos
You need a flawless dinner to top off your day of being a boss. Beyoncé can do pretty, pervy, or punk; hamachi can wear tangy, spicy, and savory complements with equal ease.
Dry Pepper Chicken Wings
These spicy, crispy, hot Szechuan chicken wings from Han Dynasty are sprinkled with a hint of MSG.
How-To: Make Shrimp Grits with Wylie Dufresne
Michelin-starred wd~50 chef Wylie Dufresne shows us how to make shrimp grits, a clever twist on the classic Southern dish of shrimp and grits. This one's got ground shrimp with freeze-dried corn, butter, scallions, and pickled jalapeños.