cook munchies

Chef, restaurateur, and cookbook author Einat Admony is making one of her favorite shabbat dinners: braised short ribs with vegetables, spices, and herbs. Einat seasons with baharat, a Middle Eastern spice blend that adds warming flavors.

Priyanka Naik, chef and author of “The Modern Tiffin,” makes tadka mac n’ cheese, her spin on a classic comfort food that’s rich, balanced, and vegan.

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, visits the MUNCHIES Test Kitchen to make a fermented Detroit-style pizza topped with a sweet corn sauce and mentaiko cream

Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.

Chef George Mendes of Veranda in New York City makes pasteis de nata, a sweet Portuguese egg custard tart that dates back to before the 18th century.

Karen Akunowiscz, chef/owner of Boston’s Fox & the Knife and Bar Volpe, makes her version of osso buco, a classic braised Italian dish.

Farideh is in her kitchen whipping up a meal that will transport you to Olive Garden: creamy alfredo sauce folded into fettuccine pasta, a garden salad, and an anchovy garlic bread recipe that will change your life.

Farideh is in her kitchen whipping up a decadent turkey dinner with plenty of sides, perfect for a pared-down Thanksgiving for two people.

MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese.

Tracy Obolsky, pastry chef and owner of Rockaway Beach Bakery in Far Rockaway, NY is making a surprisingly convenient grab-and-go meal: quiche lorraine.