farideh sadeghin

Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends.

Farideh’s take on chicken parmesan uses chicken thighs instead of chicken breasts for juicier pieces of meat.

Bacon, turkey, lettuce, and tomato are piled high in Farideh’s ultimate turkey club sandwich.

Farideh makes sausage and broccoli rabe stromboli in the MUNCHIES Test Kitchen.

You've heard of meatloaf. You've heard of breakfast sandwiches. Get ready to meet the Meatloaf Breakfast Sandwich.

In this episode of 'The Cooking Show,' Farideh makes gluten-free scones with cream and quick-cooked summer fruit.

Munchies Culinary Director Farideh loves arancini rice balls, and she also loves whisky.

Munchies Culinary Director Farideh is here to teach you how to make perfectly crispy duck (while keeping the meat tender and juicy). With it, she keeps things classic with a simple but delicious orange sauce.

This is one trail mix you won't want to take on your next hike.

In the ever-evolving worlds of nachos and pizza, Farideh has pushed the limit of what both can be.

MUNCHIES culinary director Farideh walks us through how to make an Italian classic: stuffed shells.

These double-breaded mozz sticks yield the perfect, cheesy pull. Served with quick homemade marinara, you'll think you're at a sports bar when in reality you're actually on your couch in sweatpants.