Dirty Work

Recipe

Mackerel Escabeche Recipe

The perfect way to use just about anything from your garden.
Alex Baker
11.16.18
Dirty Work

Escabeche Is the Perfect Fish Dish to Use Up Whatever Vegetables You've Got

Chef Alex Baker from Manhattan's Yves restaurant made a quick-pickled fish with the last of our garden's veggie harvest.
Danielle Wayda
11.12.18
Recipe

Grilled Cabbage with Chickpea Mole Recipe

Not your traditional mole at all, and we're quite alright with that.
Claudette Zepeda-Wilkins
11.9.18
Dirty Work

Season Your Salt To Make Everything Better, from Roast Chicken to Bread and Butter

Jacobsen Salt Co.’s Ben Jacobsen plucked herbs straight from the MUNCHIES garden to make this easy-but-fancy salt.
Bettina Makalintal
11.1.18
Recipe

Cabbage Caesar Salad Recipe

Oh you like Caesar salad, do ya? Well break free from the traditional and give this recipe a whirl.
Aaron Crowder
Nick Perkins
11.1.18
Recipe

Pepper and Ground Cherry Toast Recipe

Switch up your toast game by combining this sweet and savory combination.
Aaron Crowder
Nick Perkins
10.31.18
Recipe

Pasta with Sungold Tomato Sauce and Ricotta Salata Recipe

Use whatever pasta shape you like with this bright, simple tomato sauce. And don't forget to pile on the salty ricotta salata.
Chris McDade
10.30.18
Recipe

Fried Vegetables with Tonnato Sauce and Dukkah Recipe

This tuna-and-mayo tonnato sauce is delicious on top of any fried veggies that look good at the market.
Chris McDade
10.29.18
Recipe

Sungold Tomato Toast Recipe

You know what tastes great? Slathering toast with a bunch of cooked tomatoes and then grating a shitload of bottarga over the top.
Aaron Crowder
Nick Perkins
10.25.18
Recipe

Charred Carrots with Herb Ricotta and Pickled Shallot Recipe

PSA: Grill your carrots.
PJ Calapa
10.23.18
Recipe

Duck with Tomato and Ground Cherry Korma Recipe

Don't like duck? Chicken or fish would work just as well with this rich and flavorful dish.
Sujan Sarkar
10.22.18
Dirty Work

Making Mole Magic With El Jardín’s Claudette Zepeda-Wilkins

The San Diego-based chef rummaged through the garden and our pantry to make a quick Mexican-inspired vegetarian meal.
Danielle Wayda
10.19.18
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