Cooking Beef Tongue Isn’t as Intimidating as You Might Think
Chef Ed Szymanski of Cherry Point taught us how to make an easy grilled tongue salad that's a straightforward gateway to offal.
This Perfect Spring Salad Proves that Sunchokes Are the Most Underrated Vegetable
Chef Julia Sullivan of Nashville’s Henrietta Red showed us how to make an easy and quick salad out of this underloved tuber.
Can Restaurants Save London? Join MUNCHIES for a Panel Discussion
We partner with the Young British Foodie Awards for a roundtable on London restaurants and the communities they serve.
Palm Trees and Harissa Chicken: The MUNCHIES Barbecue at Beat Hotel Marrakech
We joined Berber & Q at the Glastonbury landmark's inaugural festival in Morocco for a feast of harissa hot chicken sandwiches and barbecue squid.
This Easy Mango and Corn Pudding Is Summer in a Spoon
Quick, easy, and straight from Amanda Cohen, New York City vegetable expert and chef of Dirt Candy.
How to Make Khachapuri, the Magical Georgian Dish that Tastes Like Breakfast Pizza
Chefs Gerald Addison and Chris Morgan of Compass Rose and Maydan in DC showed us how to make their riff on adjaruli khachapuri.
The Bronx's Puerto Rican Moonshine Is an Old-School Secret
In this outtake from 'Hustle,' the co-owners of Port Morris Distillery try to tell their pitorro apart from similar spirits.
Cheesy Biscuits and Sausage Gravy Will Make You the Hero of Homemade Breakfast
The secret, according to chef Jaime Young of Sunday in Brooklyn, is lots of butter.
Don't Buy Crackers When You Can Make Swedish Crispbreads
This recipe for Swedish knäckebröd comes from Emma Bengtsson, the two Michelin–starred chef of Aquavit.
Top This Easy Homemade Pasta With Crab and Feel Fancy AF
Chef Jamie Bissonnette of Toro showed us how to form rustic pici noodles from scratch without a pasta machine.
19 Simple Recipes That Only Need 6 Ingredients or Fewer
Win Two Tickets to MUNCHIES’ Banquet with Black Axe Mangal at Beat Hotel Marrakech
MUNCHIES partners with chef Lee Tiernan at the Glastonbury institution’s new festival in Morocco for a three-course feast—and you could be joining us.