cooking

Miriam Weiskind gave up her career as an art director to bake pizza out of her tiny one bedroom apartment in Brooklyn.

2020 marked a time of massive upheaval in the restaurant industry. We asked 4 chefs how chosen family has helped them navigate an unprecedented year.

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot.

Chef and columnist Jonah Reider’s best tool to organize a home kitchen is something restaurants give away for free.

Though most LA residents view the river as a polluted eyesore, to Lino, it’s a slice of nature’s paradise hidden within a big, bustling city.

Chef Jae Lee of Nowon in NYC presents his take on a mashup of Korean and New York City cuisine: chopped cheese rice cakes.

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.

Farideh teaches us how to make a classic french dip sandwich with a crisp twist.

Sage and her chosen family are students at Bard, editors of Team Mag, creative collaborators, and most importantly: a support system for one another.

Can this cooking novice succeed at making fresh donuts from scratch?

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza.

Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala.