Cayenne

Recipe

Beer Cheese

Beer and cheese are a match made in heaven, so why not purée them together and spread it on toast?
Tom Browne
3.24.18
Recipe

Lamb Koftas

These herb-packed lamb koftas are ready in just a few minutes. Eat them hot off the grill if you know what's good for you.
Julia Ziegler-Haynes
8.27.17
Recipe

Gluten-Free Onion Rings

The perfect, crispy side to go with burgers.
Chris Kronner
8.2.17
smoked turkey

Smoked Turkey Breast

Barbecue and grilling expert Adam Perry Lang shows us how to achieve juicy and perfect smoked turkey breast.
Adam Perry Lang
11.14.16
chili pepper

How Understanding the Genetic Past of Peppers Can Make the Future Better

New genetic studies are shedding more light on the fiery fruit that has been the source of our species’ ambivalent relationship with heat and food.
Nick Rose
8.20.16
Make this

How to Turn Chickpeas Into Flavor Grenades

Don’t get too caught up with measurements, JUST get in touch with your inner Dinner Bell and keep those chickpeas whole.
Munchies Staff
6.1.16
Recipe

Dry-Rub Oven Babyback Pork Ribs

Not wanting to start Regional Barbecue World War Three, here’s a non-denominational recipe for oven ribs.
Richard Parks
5.25.16
Make this

How Beer Can Make Your Grilled Cheese Way Better

The sharp Cheddar gooeyness is sure to provide a "rare bit" of inner happiness.
Nick Rose
5.9.16
Recipe

Chicken-Fried Rabbit with Spicy Honey Sauce

Tender, juicy chicken-fried rabbit doused in a spicy honey sauce and green onions. What more does one need in life?
Munchies Staff
8.19.15
Vegan

Spiced Chickpeas

We should probably warn you that these chickpeas, with a super-flavorful coating of toasted spices, are definitely addictive.
Julia Ziegler-Haynes
8.12.15
Science

There's a Scientific Reason Why Indian Food Is So Delicious

Researchers analyzed more than 2,500 recipes to figure out why Indian food is so damn tasty—and it turns out to be very different than the Western approach to creating dishes.
Hilary Pollack
3.3.15
Recipe

Peruvian Ceviche with Sweet Potato Mash

Served with grilled avocado and crunchy maiz cancha, this super-fresh ceviche is perfect for sharing with friends (and enjoying with a cold beer or two).
Quirin Schwanck
10.13.14
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