Fried rice is an easy go-to for a weekday night, but it can be every bit as pedestrian and boring as that sounds. The great thing about fried rice, though, is that it is the most accommodating of meals—it will literally invite in and meld with just about anything you introduce it to. So why not bring in some big flavor hits and see what fried rice can really be? Deuki Hong, the Korean food expert and fermentation fan—an alum of both Momofuku and Jean-Georges—is not holding back. He adds slab bacon and kimchi to create a fried rice that will take you to umami ecstasy. A little ginger and gochujang butter sure doesn’t hurt either. Top the whole thing[…]

Alissa Wagner, the co-owner and chef of NYC’s DIMES, recently stopped by the MUNCHIES test kitchen, and shared her recipe for what is quite possibly the greatest applesauce to ever grace the universe.  Loaded with fancy-feeling ingredients like cardamom pods and fresh rosemary, this is most definitely not your  typical applesauce. Whether you want to dollop it on some spiced porridge with seedy granola or just silently devour spoonfuls of the stuff as you stand in front of your fridge in your underwear, Wagner’s homemade applesauce has got your back.  RECIPE: Homemade Applesauce It’s time to give the babies and grandparents of the world the middle finger and once and for all reclaim what is rightfully yours. 

Even for a Michelin-starred chef like José Chesa, churros are fundamentally about simplicity. All you need is a frying pan and six basic ingredients, and you can make a soigné snack that will bring you right back to a simpler time. “Some of the happiest memories of my childhood involve sneaking pieces of piping-hot churros right out of my grandmother’s frying pan and eating them under the kitchen table,” Chesa told MUNCHIES. RECIPE: Spanish-Style Churros We also recommend eating these churros under the kitchen table for maximum effect.

Winter straight sucks, yo. Now, if you’re lucky enough to live among the balmy climes of LA or Barbados or Karachi, you have no idea what we’re talking about. Bully for you. For the rest of you, you could warm yourself by curling up with an entire baking sheet of Cheeto-crusted mac and cheese, numb your mind with weed-infused cocktails, and dive face-first into a SPAM-filled egg sandwich to assuage your resulting hangover. Or you could dial it back. And that means a vegan dinner. Gasp. MAKE IT: Caramelized Onion & Cauliflower Casserole Don’t worry—this is legit, not some tamari-doused tempeh-and-brown-rice dish. This caramelized onion and cauliflower casserole comes courtesy of Post Punk Kitchen’s Isa Chandra Moskowitz, a queen of[…]

Photo by Natalie Compton. When Count Camillo Negroni (allegedly) invented the negroni cocktail, he created the perfect drink. It’s pretty, it’s sophisticated, and it’s perfectly balanced. While we have no problem with the motto, “If it ain’t broke, don’t fix it,” the negroni has been fucked with more than any cocktail in history, and the results are all delicious: the boulevardier, the negroni sbagliato, the old pal. The list goes on, and Jacques Bezuidenhout just created a version you’ll go cuckoo for. San Francisco cocktail bar Wildhawk figured the bitter orange flavor of Campari was just begging for a little chocolate, which is why they decided to infuse the negroni with Cocoa Puffs—because everything tastes better with a little childhood[…]