recipes

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.

Rodney Scott is making a treasured dish known around the South: perloo made with smoked chicken.

Chef Ty Demura shares his take on a Japanese sumo stadium classic: yakisoba.

Chef Lee Tiernan of Black Axe Mangal showcases for us his take on a football (soccer) stadium essential: The chili puff pocket. A portable pastry for snacking at halftime alongside a pint.

For Gabriela Cámara, her crispy shrimp tacos are a nod to the pre-quarantine time where you could grab Tacos de Canasta in and around Mexico City’s sports stadium scene.

Game day just isn’t the same without the action, the crowd and stadium snacks. So, Munchies’ Culinary Director Farideh Sadeghin is at home in Brooklyn her favorite game day meals: Chili Cheese Wedges.

Malcolm Lee, chef of the Michelin-starred restaurant Candlenut, visits his aunt to learn the secret reasons his own babi buah keluak might impress the food critics, but not his aunties.

Alvin Calian owner of Eggslut shows us how to whip up the best breakfast sandwich you'll ever have just using common items you can find in your pantry.

Instead of wasting time with breadcrumbs and Parmesan to give this gratin its crusty crunch, Matty has employed Cheetos to do the job.

Matty Matheson shows us how to make the perfect rib-eye steak and “power” potatoes.

Julia links up with her boyfriend Chris as he accompanies—and plays drums for—the Baltimore-based band Beach House on their cross-Canadian Northern Exposure tour.

Michael Fiorelli, from Love & Salt, shows us how to whip up fluffy, golden buttermilk english muffins.