Why mess with a good thing? The easiest answer is probably: “Because it’s fun.” Another legitimate reason to mess with a fast food staple like onion rings is because some people can’t enjoy normal onion rings. Yes, let’s not forget that those with gluten allergies and intolerances are denied the pleasure of the crunchy, battered, salty-and-almost-kinda-sweet snack. That’s why Chris Kronner of Kronnerburger in San Francisco decided to update this classic dish. By swapping wheat flour and beer with rice flour and sparkling water, you have an extra crispy and delicious snack that can be enjoyed by all. RECIPE: Gluten-Free Onion Rings But be warned: Like their gluten-laden counterparts, they’re still addictive as hell.
We made a kale salad. And we’re not gonna sit here and defend it. Say what you will about the ubiquity of kale salad on every “New American” restaurant menu—doesn’t faze us. We’ll be here crunching on this bomb-ass salad while you miss out on these fried lacinato leaves. Oh, did that get your attention? We fried some kale and Brussels sprouts leaves to put in this salad. Know what else is in it? Julienned kohlrabi, some scallions, mint, cilantro, and Thai basil. BOOM. You’re all ears now, huh? Well get this. The dressing? It’s garlicky and lime-y, with a hit of fish sauce and some kick from Thai chilies. True, some kale salads are half-assed and deserving of a[…]
Bananas and chocolate. Name a more iconic duo. We’ll wait. Healthy dessert is, contrary to popular belief, not always an oxymoron, and these frozen bananas are proof. They’re also dumb simple—you can probably figure out how to make them just by looking, but we wrote up the recipe for you anyway. RECIPE: Frozen Chocolate Bananas Our man Action Bronson covered these frozen bananas with crushed cashews and hazelnuts on Daily VICE, but don’t let that limit you. The world is your oyster here—you can roll these bad boys in pretzels, popcorn, Pop Rocks, moon rocks, whatever. You do you. There’s really no going wrong here. And, hey, there’s always money in the banana stand.
Danny Smiles recently brought MUNCHIES along on a pilgrimage to Montreal’s Little Italy. He was there to give props to Elena Faita, the woman he calls “Montreal’s Mother Chef,” whose iconic hardware store and cooking school are landmarks in a rapidly gentrifying neighborhood. Elena Faita and Danny Smiles. Photos by Farah Khan. At Elena’s Mezza Luna cooking school, he learns how to butcher a rabbit and prepare a hearty Northern Italian dish under her watchful eye. Thankfully, we’re sharing Elena’s recipe from that episode: a dish that combines cream, butter, and pancetta—more than enough lipids to keep your rabbit moist and creamy. RECIPE: Creamy Rabbit and Polenta Both the rabbit and accompanying sauce are prepared in the same roasting pan,[…]
When it comes to lunch, many of us forego decadence. A kale Caesar or a quinoa and lentil bowl will do for your midday meal routine, sure. But what if you could make a lunch so special, it will make you want to use a silk napkin and a 24-karat gold plate? We’ve all had some halfway decent sandwiches in our lives. Your mom’s grilled cheese, the Italian sub from that spot two blocks from your office, that 100 banh mi from your favorite Vietnamese hole-in-the-wall. But this sandwich by chef Curtis Stone of LA’s Gwen and Maude might just blow your mind. It starts with seared flatiron steak and foie gras, so you know from the get-go that it’s[…]
Really delicious things—as in really, really delicious things, not the chocolate-covered rice cakes you Instagram after a “gym sesh”— can be hard to recreate in the home kitchen. Proper sushi requires years of knife-training in Japan, and no one knows how the fuck fondant fancies start life. It’s why Kim K flies to New Orleans to eat doughnuts. It’s probably a blessing in disguise that most of us have neither the culinary skills nor Kardashian-sized disposable income to produce our favorite treats on demand. Can you imagine how much tighter our “going out” skinny jeans would be if we did? But here’s a dangerous exception to the rule: beer cheese. Yes, the classic Deep South dish combining two of the most[…]
You’d be hard-pressed to find a breakfast plate at a diner that isn’t loaded with a pile of greasy, salty potatoes. That’s the way we like it. Give us our hash browns (or some frozen Potatoes O’Brien) or give us death. But there are ways to improve upon already wonderful things. Take, for instance, this dish from Jose Garces. We start with the little diced chunks of potato that we’ve come to know and love. But then, we take them to the next level but sautéing them with chorizo, garlic, jalapeño, and onion. Top them off with scallions, cilantro, and creamy queso fresco, and you’ve got yourself a dish that’s where patatas bravas meet nachos. And that sounds like a hell[…]
Photo by Farideh Sadeghin When it comes to fried finger food, egg rolls might be our unsung heroes. Whether from your favorite white-tablecloth dim sum spot or the crappiest Chinese delivery joint in your neighborhood, egg rolls have always been there for us, and we love them for that. But sometimes they don’t get the love they deserve. And as we all know, bacon is love. Chef E-Dubble grew up in South Central LA and got one of his first gigs doing a pop-up at the Comedy Union, where he met future clients like Mike Epps, Kevin Hart, and Rodney Perry. The hottest thing on his menu was these egg rolls, and it’s easy to taste why. Stuffed with cabbage, bacon, shrimp, and spices, they’re smoky, savory, addictive[…]
Mashed potatoes are pretty damn near perfect. Carby, buttery, comforting, and easy to make, they pair well with just about everything, from rib-eye to poultry to roasted cauliflower. But mashed potatoes have one fatal flaw: They can be a textural nightmare. How often have you found yourself scooping bits of chicken or veggies into a pile of smashed spuds just to provide some relief from the sensation of stuffing your face with liquid cement (albeit tasty liquid cement)? Luckily, there’s a simple solution to this age-old dilemma, and it’ll save you from having to peel a bunch of tubers, too. Australian chef Sandy Ho boils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish.[…]
Have you been trying to eat “healthy,” but found yourself complaining in between mouthfuls of undressed kale and day-old quinoa that it’s like soooo harrrrrrd and tastes boringgggg? No more excuses. This salad has just five ingredients—many of which are already layin’ around in your fridge—and requires a whopping two steps. Oven-roast your tomatoes until they bubble and slightly caramelize, then toss them with crunchy little gem lettuces, super-salty anchovies, parsley, whatever vinaigrette you happen to enjoy making or just have on hand, and, of course, a generous sprinkle of salt and pepper. Boom. You’re done. Was that so hard? We thought not.