Munchies

On this episode of The Cooking Show, Farideh is in her home kitchen making Iranian grape leaves stuffed with a savory beef & rice filling.

Chef Ohm Suansilphong from Fish Cheeks in NYC makes a warming hot and sour Thai soup, Tom Yum.

Alan Delgado of Oxomoco and Xilonen in NYC is making enchiladas the way his mom taught him.

Melissa Weller, pastry chef and author of “A Good Bake,” makes easy, customizable focaccia at home.

Farideh is making the Juicy Lucy, a Minneapolis-born cheeseburger that features melty cheese tucked inside the burger patty.

Karen Akunowicz, chef & owner of Fox & the Knife in Boston, makes a classic Italian-American comfort food: Baked Ziti.

Lucas Sin of Junzi Kitchen and Nice Day Chinese Takeout is in the Munchies Test Kitchen making his take on this takeout dish: Chinese-American restaurant-style egg rolls.

Nik Sharma is at home making dal makhani, a creamy lentil stew that comes together with help from some simple pantry ingredients.

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night.

Hawa Hassan, author of the new cookbook “In Bibi’s Kitchen,” is making beef suqaar, a bright, aromatic Somali beef stew.

Claire Saffitz, author of the cookbook “Dessert Person,” shows off her ultimate party snack recipe: pigs in a brioche blanket.

Chef Lara Lee, author of the cookbook “Coconut & Sambal,” is making gado gado, a salad that will transport your kitchen to Indonesia.