Dirty Work: Ignacio Mattos of Estela Makes a Ridiculously Good-Looking Crudo
Edible flowers, hemp oil, and a big beautiful pile of uni make for the prettiest crudo ever.
Dirty Work: How to Make Ground Cherry Pie with Brooklyn Grange
Brooklyn Grange's Cecilia de Corral is in love with ground cherries. "Fruity Pebbles, pineapple, caramel—I still can't put my finger on it," she says. The solution? Put them in a pie.
Dirty Work: Making Nordic Magic with Esben Holmboe Bang of Maaemo
When the three Michelin-starred chef showed up at the MUNCHIES rooftop garden, he showed us that where the wild things grow (in our own garden) is where the magic begins.
Dirty Work: Gail Simmons Goes 'Top Chef' on the MUNCHIES Test Kitchen
In this installment of Dirty Work, Top Chef judge and all-around food queen Gail Simmons stops by to make a simple lunch that quickly turns elaborate.
Dirty Work: Transforming a Garden into Green Gazpacho with Greg Baxtrom
In the latest installment of Dirty Work, chef Greg Baxtrom drops in to turn a handful of green vegetables into the perfect end-of-summer lunch.
Dirty Work: Fried Avocados and Perfect Potato Bread with John Fraser
In the latest installment of Dirty Work, chef John Fraser stops by to make meat-free magic with fresh summer produce straight from the garden.
Dirty Work: Turning Leftovers into Delicious Chilaquiles with Julia Turshen
“The thing that keeps me up at night is the thought of someone making a recipe that wasn’t well-tested and feeling like they did something wrong. It’s a waste of money and time, and they might be discouraged from doing something else. That’s awful.”
Dirty Work: Smashing Pineapples and Mixing Drinks With Naren Young
"I’m thinking of doing a smash, with muddled herbs and fruit. Then shake it up and strain it on fresh ice at the end. This pineapple sage would be a nice garnish, it releases a lot of smell.”
Dirty Work: The Juiciest Rib-Eye Is Packed with the Best Flavors from Southeast Asia
“The first dish I introduced to LA people was kokoda, which is like a Fijian ceviche. I knew if LA people were already sashimi- and ceviche-mad, they would really get it.”
Dirty Work: Making Whiskey-Spiked Milkshakes with Dandelion Chocolate
In this installment of Dirty Work, Greg D'alesandre and Molly Gore of Dandelion Chocolate make an adult-friendly version of a childhood classic, because whiskey makes everything better.
Dirty Work: Making Creamy Potatoes and Crispy Salt Cod With Christian Puglisi
“I said I want to make an authentic restaurant by not trying to make an authentic restaurant.”
Dirty Work: Fresh Flowers Meet Sushi When Uchi's in the House
Call Uchi a Japanese restaurant, or even a sushi restaurant if you wish. But while its dishes feature familiar touchpoints such as hamachi, maguro, scallops, and wagyu, there's much more to it than just a splash of soy sauce and a dab of commercial...