What we really learned from Luksus chef Daniel Burns is how to improvise and keep things fresh; it’s totally fine to substitute some herbs and vegetables for other, fresher stuff found in your garden or grocery store.
Kimchi is a verb. So do it. Kimchi every-fucking-thing.
“I felt that the sandwich in Britain needed a bit of help, so I tried to put as much culinary effort into making a sandwich as most people would put into a restaurant main course.”
Fresh dill, fennel, and mustard flowers are the perfect way to freshen up this old-school staple.
Lobster and corn are the best flavors of summer, and now you don’t have to go full barbarian to enjoy them.
Edible flowers aren’t just for decoration anymore: make a pesto vinaigrette with them and toss it with berries.
Dead Set on Life host Matty Matheson is also set on eating delicious shit, which is great news for viewers, because we’ve got all the best recipes from his season 1 trip around Canada.
According to new research, the world’s banana supply could be wiped out in the next five to 10 years. So make yourself a boozy banana cocktail while you still can.
With fresh beets, buttery mushrooms, and sumac yogurt dressing, the Ultimate Vegetarian Burger could well succeed where government health bodies and 80s pop singers have failed.
Don’t worry about losing that cucumber crunch—by grilling the vegetables lightly for ten minutes, they get deliciously smoky, not soggy.
It’s a recipe that’s as easy to prepare as it is addictive and is sure to awaken your inner Canadian.
Make this sandwich when you’re hungover. It may not completely cure you, but it sure as shit will help a lot.
Served alongside some fresh and roasted vegetables and a strawberry and honeyed yogurt, this recipe is guaranteed to win you over.
As you might expect, carrot tops taste a bit like carrots. But they also have a freshness and bitterness that allows them to cut through the richest of oils and nut purées. In other words: it’s pesto time.
Dana Gunders, Author of the Waste-Free Kitchen Handbook and Senior Scientist at the Natural Resources Defense Council visited the MUNCHIES Test Kitchen to tell us about easy steps we can take to waste less in the kitchen.
The flavors of summer captured in this simple soup.
A quick sear on the grill adds a touch of smokiness to cucumbers while still retaining their crunch.
Who doesn’t love a little pokie pokie from a banana?
This simple pesto recipe could be used with almost any green.
Meet your new addiction.
When Bong Appetit host Matt Zimbric visited a top secret Californian medical marijuana garden, he was greeted by the Nonna Marijuana, a 91-year-old grandmother who cooks classic Italian food with a medicinal twist. We got her gnocchi recipe.
How do you make chicharron even better? You add homemade ricotta, basil seeds, and basil leaves to it and turn it into pizza
Most Italian ice is loaded with sugar and artificial flavoring, and is vaguely reminiscent of the fruit it’s intended to represent. This granita is the exception.
When our Canadian hero Matty Matheson was in Winnipeg, he got a crash course in Filipino cooking from Pimp My Rice food truck owner Roddy Seradilla and his dad, “Hot” Rod. Here is one of the standouts.