Poisonous Plants Are the Inspiration for These Intense Cocktails

Make an extraction one way and it could be a tonic; make it another and it could be toxic.
Johanna Derry
Make this

These Mother's Day Cocktails Are Hella Better Than Breakfast in Bed

Every mom deserves a strong drink.
Becky Hughes

MUNCHIES: The Podcast: Meet the Queen of Nordic Vietnamese Cuisine

On the latest episode, we meet Denmark’s unofficial ambassador of Vietnamese food— the woman who has exposed the Nordic palate to umami, fish sauce, and scorching hot peppers.
Helen Hollyman
Dirty Work

Dirty Work: How to Make Ground Cherry Pie with Brooklyn Grange

Brooklyn Grange's Cecilia de Corral is in love with ground cherries. "Fruity Pebbles, pineapple, caramel—I still can't put my finger on it," she says. The solution? Put them in a pie.
Munchies Staff
urban gardens

How Refugees Are Growing Food from Their Homelands in Inner-City Philadelphia

The garden is surrounded by familiar Philadelphia blight: run-down houses, unkempt weeds, a pile of soiled mattresses. But flourishing within the fenced property are symbols of life, growth, and revitalization.
Aaron Kase

Edible Weeds Are the New Edible Flowers: How One Austin Farm Is Growing Trash as Treasure

The heirloom tomatoes at HausBar Farms are delicious, but the main draw for Austin's most forward-thinking chefs are the tasty weeds that would be discarded anywhere else.
Dan Gentile
Make this

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.
Munchies Staff
Make this

Char Your Vegetables and Serve Them with This Delicious Pork

This dish is pretty as hell, but it's not hard to make. The only thing you need to worry about it high-quality ingredients: premium pork and pristine produce.
Munchies Staff

Dirty Work: Salad Days with The Food Lab’s J. Kenji López-Alt

We invited The Food Lab's J. Kenji López-Alt, who has recently written a massive new cookbook, to come by the MUNCHIES Garden and explain the mechanics of mayonnaise with inappropriate metaphors.
Matthew Zuras

Dirty Work: Homemade Ranch Dressing and Sun Tea with Courtney McBroom of Large Marge

Davy Crockett once said, "You can go to hell, and I will go to Texas," but Courtney McBroom from Large Marge came to the MUNCHIES garden instead.
Munchies Staff

Dirty Work: Making Pickles and Herbed Honey with Jake Nemmers of Estela

We invited Jake Nemmers of NYC restaurant, Estela, to stop by our MUNCHIES garden to pick some herbs and vegetables and get buck wild in the kitchen. The final result is your itinerary for dinner tonight, no garden required.
Munchies Staff

Welcome to the MUNCHIES Garden

We’re inviting some of our favorite chefs, bartenders, and personalities in the world of food and drink to come and treat our garden like their very own edible playground.
Munchies Staff