Egg Yolk Raviolo with Truffles – How To

From Munchies. Chef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles. Stefano begins by preparing the pasta dough with eggs, flour, and extra virgin olive oil. Next, Stefano kneads his pasta dough using the techniques he learned from the pasta Nonna’s in Modena.…

The Iconic Empanadas of Bogotá

From Munchies. The Empanada is a dish in which the fillings change from country to country and from city to city. Its origin dates back to Arabic cuisine, which followed a tradition of eating small pieces of many foods instead of a large one-ingredient meals. Each Colombian city has its empanada, and Bogotá, the capital…

Why We Eat: Mole

From Munchies. Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers…

Michelin-Starred Singaporean Chili Crab – How To

From Munchies. Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a…

Why We Eat: Chongos Zamoranos

From Munchies. Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán. The recipe, which is essentially a cheese making process, calls for animal rennet, milk, and egg yolks to…

A Risotto Masterclass With Lidia Bastianich – How To

From Munchies. Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share their classic technique for making creamy beet risotto with goat cheese and balsamic vinegar in the Munchies Test Kitchen. Lidia and Fortunato start the dish by softening beets in boiling water and making a…

Taco Royalty of East LA – Street Food Icons

From Munchies. Based in the neighborhood of Boyle Heights in Los Angeles, people come far and wide for the tacos at family-owned Carnitas El Momo, and its beloved owner, El Momo. The carnitas are made from pork which confit in pork lard and are made up of pork butt, stomach, and skins. These loaded tacos,…

Why We Eat: Pozole

From Munchies. Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican hominy soup that dates back to before the colonization of the Aztecs by the Spanish Conquistadors. Claudette takes the recipe step-by-step, building the traditional dish from nixtamalized maize, chilies, and pig’s feet, while sharing her own family’s pozole recipe…

How To Make Spicy Dan Dan Noodles

From Munchies. Simone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn. Simone adds her twist to this recipe by serving it with rice noodles and adding pickled yellow mustard seeds. Simone starts by pickling mustard seeds and celery,…

The 84 Year Old BBQ Legend of Texas – A Frank Experience

From Munchies. Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ. Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes…

Colombian Style Bacon Hotdogs in Medellín

From Munchies. Welcome to the Encyclopedia of Latin American food. In this series we travel across the continent to investigate and try the most popular dishes of each place. This is the definitive guide to know what to eat, where to eat it and why eat it. In this first episode we talk about the…

Make Gnocchi With Sausage & Kale – The Cooking Show

From Munchies. Farideh makes petite, pillowy, potato gnocchi in the Munchies Test Kitchen. This simple recipe starts with Yukon gold potatoes (or any potato with lots of starch), boiling them whole with the skins on in salted water. After a quick trip to the Munchies garden, Farideh preps kale leaves and passes the peeled potatoes…