Basil

Dirty Work

Season Your Salt To Make Everything Better, from Roast Chicken to Bread and Butter

Jacobsen Salt Co.’s Ben Jacobsen plucked herbs straight from the MUNCHIES garden to make this easy-but-fancy salt.
Bettina Makalintal
11.1.18
Recipe

Grilled Beets with Labne, Calabrian Chile, and Herbs

You want some caramelised beets? Roast them, then grill them. Mind = Blown.
Joey Scalabrino
3.29.18
Recipe

Yuba All'Amatriciana

Tofu sheets, known as "yuba," make for a great gluten-free alternative to pasta in this twist on the Italian classic.
Stuart Brioza
1.18.18
Recipe

Central Italian Super Lemon Haze Bruschetta

Basil, mozzarella, tomatoes, balsamic, and olive oil go together beautifully. Even better if the olive oil has a special infusion.
Jessica Catalano
8.29.17
Recipe

Stuffed Zucchini Blossoms

With something so delicate, it only makes sense to stuff it and fry it.
Munchies Staff
8.1.17
quickies

Quickies: How to Make an Easy Pistachio Pesto

“If you have really good ingredients, a meal doesn’t have to take an hour and a half.”
Daisy Meager
7.5.17
Recipe

Spaghetti with Clams, Mussels, and Cherry Tomatoes

Pasta with mussels, clams, and bright cherry tomatoes are cooked in a delicious white wine sauce.
Xemei
6.1.17
homemade

Stinging Nettle Pesto

Bright and slightly creamy, this simple pesto is perfect on pasta, pizza, eggs, steak ... pretty much anything.
Michael White
5.15.17
Cheese

Burrata Salad

Cheese is the star of the show in this simple, fresh salad.
Xemei
5.10.17
pesto

Trenette Genovese

The potatoes serve to soak up the driblets of oil from the pesto while the beans add a delightful crunch and a counterpoint of sweetness.
Mario Batali
5.10.17
love

What It’s Like to Eat a Three-Course Valentine’s Day Meal Alone

It is 12 noon on a grey Tuesday in the middle of February as I sit here, in a red nylon frock, preparing to eat a three-course Valentine’s Day meal alone. Entirely alone.
Nell Frizzell
2.14.17
Italian food

Forget Everything You Thought You Knew About Pesto

“The jars you buy in the shop are gross. It’s not a sauce. Pesto is expensive to make because you can’t compromise on the quality of ingredients.”
Daisy Meager
1.5.17
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