recipes

Ayesha Nurdjaja, Executive Chef & Partner of Shuka and Shukette in NYC, makes eggplant and tomato shakshuka in the MUNCHIES Test Kitchen.

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.

Rodney Scott is making a treasured dish known around the South: perloo made with smoked chicken.

Chef Ty Demura shares his take on a Japanese sumo stadium classic: yakisoba.

Chef Lee Tiernan of Black Axe Mangal showcases for us his take on a football (soccer) stadium essential: The chili puff pocket. A portable pastry for snacking at halftime alongside a pint.

For Gabriela Cámara, her crispy shrimp tacos are a nod to the pre-quarantine time where you could grab Tacos de Canasta in and around Mexico City’s sports stadium scene.

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.

Malcolm Lee, chef of the Michelin-starred restaurant Candlenut, visits his aunt to learn the secret reasons his own babi buah keluak might impress the food critics, but not his aunties.

Meatloaf you will love so much, you’d do anything for it… yes, even “that."

Shrimp Po Boy, Shrimp n Grits & Shrimp Louie, a combo that’s anything but shrimpy.

Matty takes on Japanese cuisine, cooking up a robust ramen w/chicken karaage.

It’s a pizza party with calamari, mozzarella sticks and kitchen sink salad.