By slow, we mean 10 to 12 minutes, so no excuses for this simple weeknight meal.
The perfect way to use just about anything from your garden.
Chef Alex Baker from Manhattan's Yves restaurant made a quick-pickled fish with the last of our garden's veggie harvest.
Not your traditional mole at all, and we're quite alright with that.
Jacobsen Salt Co.’s Ben Jacobsen plucked herbs straight from the MUNCHIES garden to make this easy-but-fancy salt.
Oh you like Caesar salad, do ya? Well break free from the traditional and give this recipe a whirl.
Switch up your toast game by combining this sweet and savory combination.
Use whatever pasta shape you like with this bright, simple tomato sauce. And don't forget to pile on the salty ricotta salata.
This tuna-and-mayo tonnato sauce is delicious on top of any fried veggies that look good at the market.
You know what tastes great? Slathering toast with a bunch of cooked tomatoes and then grating a shitload of bottarga over the top.
PSA: Grill your carrots.
Salads are great, but a salad with cheese laced throughout it is best.