Munchies

MUNCHIES asked restaurateurs around the country how they’re making social distancing work for their businesses.

Chef Chintan Pandya of restaurants Adda and Rahi is in his backyard making chickpea crepes, a quick and customizable snack from his childhood in Western India.

How should a non-profit operate during a crisis? For Rethink Food’s outreach coordinator Elijah Inniss, it means doubling down on the non-profit’s mission: to rescue food from being wasted across NYC and turn it into meals for those in need.

Esther Choi of Mokbar and Ms. Yoo in NYC is making dumplings from scratch in her home kitchen.

How should a fine dining restaurant operate during a crisis?

Farideh makes this cheesy and slightly spicy pull-apart bread in her home kitchen.

NYC pastry chef Zoë Kanan is at home baking a cake salé, a savory loaf packed with flavorful fillings from her fridge like purple cabbage, roasted Brussels sprouts, bacon, cheese, hot chili pepper sauce, and more.

Eric Sze and Andy Chuang, owners of 886, a popular Taiwanese restaurant in New York city, chose to put all their efforts toward helping their employees and feeding their community.

Lucas Sin of Junzi Kitchen in NYC is in his home kitchen making cheesy baked rice with tomato sauce, a Hong Kong-inspired take on Western comfort food.

Are you craving your favorite fast food? Farideh has the cure with her DIY Crunchwrap recipe.

Kwame Onwuachi of Kith/Kin in Washington D.C. is at home cooking a beloved dish from his childhood: brown stew chicken.

Farideh is in her actual home kitchen making chicken and waffles, a brunch (or anytime) treat you can make for yourself.