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it's suppertime
it's suppertime

Matty Matheson Shows Us How to Properly Filet a Fish

Hold on to the bones and make a stock for chowder.
Munchies Staff
12.28.17
broth
broth

I Was Insane Until I Started Drinking Broth

Being a manic chef ended up making me physically ill. I was stressed, overweight, depressed, and I felt like shit all the time. When I started drinking broth, I realized it was not only delicious and great to sip on, but also really healing.
Marco Canora
10.22.17
hot pot
hot pot

Why You Should Be Eating Hot Pot on Christmas Day

For many of Britain’s Asian families, hot pot is an unofficial Christmas tradition: a middle finger to winter’s sub-zero temperatures and soggy Brussels sprouts.
Angela Hui
12.24.16
make
make

Turtle Soup

Once considered a delicacy, turtle soup is still a classic. Use veal if you can't find turtle.
Munchies Staff
6.8.16
japanese food
japanese food

Dashi

This dashi recipe makes the perfect base for Japanese soups. Add any of your favorite vegetables or meats, all at once, and simmer away. You can season with soy or miso to taste.
Kyle Itani
6.2.15
entrée
entrée

Shroomy Risotto

Within the first bite, this risotto will take you on a trip.
Allison Elkin and Bea Jereza
5.8.15
beef
beef

It Takes Great Bones to Make Good Pho

If you want a rich pho broth, you should just bring your pot out to the butcher shop and say, "Fill this with bones." The more bones you have, the better it tastes.
Charles Phan
2.28.15
tv
tv

How I Won 'Iron Chef Thailand' After Working at noma

Sydney-born chef Tom Halpin was sous-chef at world-renowned restaurant noma for four-and-a-half-years, but a few weeks ago, he went on Iron Chef Thailand and won.
Lars Eriksen
1.16.15
Snakes
Snakes

Hong Kong's Snake Soup Heats Your Blood

At Hong Kong's Se Wong Heep, every drawer is labelled with two crimson Chinese characters: “poisonous snakes.” A bowl of its thick, slow-cooked snake soup is the perfect to counter the yin effects of a cold winter.
BRADY NG
12.4.14
Cocktails
Cocktails

Bone Marrow Cocktail

We combined gelatin with whisky, licorice, and porcini mushrooms, and put it in the fridge to gellify so that it has a very marrow-like consistency.
Tony Conigliaro
10.31.14
blood stew
blood stew

Girl Eats Food: Filipino Blood Stew

Let's make really scary ingredients, really tasty.
Jo Fuertes-Knight
9.18.12