Easy Red Lentil Dhal
Quick, simple, and loaded with turmeric.
17 Reasons to Burn Your Veggies
Just don't burn your house down.
Steamed Mussels in Garden Tomato Sauce
You can easily use store-bought mussel meat if you don't feel like pulling mussels from the shell, or even just leave them in their shells once you've steamed them. The choice is yours.
20 Winter Salads So You Can Eat a Vegetable For Once
Your body needs something green and fibrous, or things are gonna start getting weird.
How-To: Juice with Cro-Mag's John Joseph
Legendary Cro-Mags frontman John Joseph schools us on how to make a proper juice and smoothie.
Last-Minute Foodie Gift Guide for Your Secret Santa Party
You got invited to a Secret Santa party and don't have any gifts to bring? Don't freak out. Here's a couple of quick solutions for your foodie friends!
Red Cabbage Wedge Salad
This recipe is a riff on a classic wedge salad, with pan-roasted red cabbage standing in for the traditional iceberg. Some razor-thin slices of Asian pear and apple and a sprinkling of pumpkin seeds and bacon complete this wintry composed salad.
Creamed Spinach Is Underrated
It's easy, it's cheesy, and it's a steakhouse classic for a reason. Here's our favorite recipe for this glorious side dish.
Meet the Last Singing Vegetable Vendor of New Orleans
Mr. Okra is from another time, before people started caring about organic produce and bought their food from singing street vendors like The Banana Man and The Hot Stuffed Crab Lady. Now, Mr. Okra is the last of his kind.
This makes enough to serve 50 people, but will disappear within minutes.
Being a Chef Made Me Forget I Have a Micropenis
When I entered puberty I realized I was very different from the other boys. I shut myself off, worrying all the time that I'd get found out, and wound up feeling completely devoid of masculinity. That changed when I became a chef.
A Huge Number of Americans Don't Realize that All Food Contains Genes
A new survey shows that we have a pretty long way to go when it comes to truly understanding what's in our food.
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