munchies garden
Dirty Work: Goat Cheese Tartines and Frosé All Day with Kelly Fields
In this edition of Dirty Work, New Orleans chef Kelly Fields stops by MUNCHIES to make pesto and goat cheese tartines and the perfect antidote to summer: frozen rosé.
Dirty Work: Spring Garden Lettuce Wraps with Anastasia Cole Plakias
Last month, Cole Plakias was making the rounds to promote her new book and stopped by our office to participate in our Dirty Work series and sample the fruits of her company’s continual labor.
Sun Tea Is the Best, Laziest Warm-Weather Drink
Drag your pasty body outside, throw some delicious herbs and tea and fruit in a jar, and prepare to feel very refreshed.
Marinated Eggplant and Ricotta Were Made for Each Other
Eggplant is a favorite of chefs thanks to its versatility, and the fact that, like tofu, it readily absorbs the flavors of whatever you cook it with.
Dirty Work: Basque-ing in the Garden with Alex Raij
Txikito's chef Alex Raij stopped by the MUNCHIES garden to whip up a menu of garlic soup with salted cod, a whole trout pan-seared in olive oil, and tender lettuce dressed with tuna and anchovies.
Dirty Work: Mastering the Art of Spicy Crab with Margot Henderson
"This dish is inspired by a Sri Lankan dish. Fergus and I used to cook this together at French House.”
Dirty Work: Making Mushroom Rice and Brown-Butter Roasted Winter Veggies with Jamie Bissonnette
Toro chef Jamie Bissonnette swung by the MUNCHIES garden to show us how to take vegetables to the next level, and experienced a culinary "boner" in the process.
Dirty Work: Martinis and Crudités with Sam Anderson of Mission Chinese Food
How do you keep something like a martini current and classic at the same time? For answers, we turned to Mission Chinese Food's beverage director Sam Anderson.
Dirty Work: The Magic of Microbes with Sandor Katz
Sandor Katz, a fermentation expert whose obsession with funky foods has earned him the nickname “Sandorkraut,” stopped by the MUNCHIES Garden to make sauerkraut and talk about what literally gets his juices flowing.
Dirty Work: Mezcal and Garden Herbs Are a Match Made in Heaven
Gabriel Richter of Manhattan pizza hub, GG's swung by our MUNCHIES Garden before winter's bone-chilling temperatures set in to show us that mezcal and fresh herbs are perfect match any time of year.
Saint Fiacre Recipe
Refreshing citrus and thyme-infused honey give this Mezcal-based cocktail a lighter feel that should be consumed any time of the year.
Black Radish, Red Endive, and Apple Salad Recipe
Fresh and crunchy, sweet and sharp, this salad works both as a great meal opener alongside a number of richer dishes.