Entertainment 

Mama Jo is NYC’s Official Grandmother of Breakfast – Street Food Icons

Mama Jo has been serving breakfast staples like bacon, egg, and cheese sandwiches and omelets and traditional Greek pastries, such as spanakopita and baklava, from her food truck in Midtown Manhattan for over 35 years. She claims to be NYC’s oldest street food vendor and isn’t planning on retiring her legendary food cart any time soon. Mama Jo’s breakfast menu is longer than some dine-in restaurants’ menus, and it’s all done without sacrificing quality. She gets her ingredients fresh every morning in Astoria, Queens, serves food with a smile, and…

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Entertainment 

How To Carbonate Fruit and Make Crunchy Honey

Cara Nicolleti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to add a scientific twist to a classic cheese plate. First he carbonates fruit slices by adding C02 to a siphon, then freezes honey by drizzling it into liquid Nitrogen. Both are added to creamy ricotta spread onto roasted bread, creating a texturally surprising taste experience. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here…

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Entertainment 

How To Make Filipino Style Omelettes with Alvin Cailan

Chef Alvin Cailan of NYC’s The Usual stops by the MUNCHIES Test Kitchen to make tortang talong. This Filipino eggplant omelette is made by charring whole Japanese eggplant over open flame, removing the skins, and then frying the smoky flesh with eggs. Topped with tomato and cucumber, this savory dish is perfect for breakfast but can be quickly whipped up at any time of day. Check out the recipe here: https://www.vice.com/en_us/article/a3xpqz/filipino-eggplant-omelette-recipe-tortang-talong Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign…

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Entertainment 

The Dollar Tamale Queen of New York – Street Food Icons

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001. Her team starts every day around 9 PM, cooking through the night, so that by 4 AM, they’re outside the Junction Boulevard subway stop selling her tamales. Originally from Tlaxcala, Mexico, Evelia makes a large variety of tamales, like tamales con rajas, mole, pollo verde, Oaxacan tamales and more, which she sells for $1-2 apiece out of a pushcart. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Check out…

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Entertainment 

Meyhem Lauren’s Recipe for Shrimp and Grits

This recipe is secret. This recipe was obtained under the cover of night. This recipe is from Florida. Meyhem is never finished with shrimp, and the people know it, so one person sought him out and made this shrimp and grits recipe for him in Florida. Allegedly, it was one of the Brooks Brothers. Learn how to make the perfect grits (love and patience is key). Learn how to mix cheese with seafood (it can be done). Learn how to tan your shrimp. Check out the recipe here: https://munchies.vice.com/en_us/article/j57gpb/easy-shrimp-and-grits-recipe Subscribe…

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Entertainment 

The Jerk Chicken Queen of the Bronx – Street Food Icons

Fauzia Abdur-Rahman has been serving Jamaican food in the South Bronx from her cart Fauzia’s Heavenly Delights, right outside the courthouse, for the last 25 years. The menu changes every day, but there are always two meat options, a fish option and three vegetarian options. With the help of her daughter and husband, Fauzia makes her famous jerk chicken three times a week, and finishes it with her homemade jerk sauce that she makes with pimiento and scotch bonnet peppers, plus a host of other ingredients. Subscribe to Munchies here:…

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Entertainment 

The King of Falafel – Street Food Icons

King of Falafel & Shawarma has been serving mouthwatering Middle Eastern cuisine on the streets of Astoria for the last 17 years. The falafel recipe, with its unique oval shape, is a guarded secret of owner Freddy Zeideia, who mastered it with techniques he learned while growing up in Palestine. After being dissatisfied with the falafel and shawarma offerings in New York, Freddy took matters into his own hands by starting King of Falafel & Shawarma in 2002. Since then, his enterprise has grown, with a truck in Astoria, a…

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Entertainment 

Chef’s Night Out – Wagyu Burgers, Karaoke and Taiwanese Food with Win Son

Trigg Brown and Josh Ku of Win Son in East Williamsburg, Brooklyn, make some of the most exciting Taiwanese-American food around. On their night off, they took a few staffers out for a night of Taiwanese food, semi-professional bowling, Hellboy pizza slices from Paulie Gee’s, and baos from Eddie Huang’s Bauhaus, then ended their night with karaoke and milk bun wagyu burgers. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter:…

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Entertainment 

Star of Salt Fat Acid Heat, Samin Nostrat, Makes Her Grilled Artichokes Recipe

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes. Both her cookbook and the show are about not only great recipes but also solid cooking techniques and instruction on how to build flavor. This video will teach you how to get to the heart of the artichoke, some tips on how to cook such a fibrous vegetable, a simple recipe for a finishing vinaigrette, and some tricks…

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Entertainment 

How to Put a Twist on Classic Tiramisu with the Chef of Una Pizza Napoletana

A classic tiramisu recipe usually has lady fingers, drenched in coffee and cognac with a cream layer that often turns everything into a pile of mush. Is it bad? No. But can it be improved on a little bit? Yes. Fabián Von Hauske—chef and owner of Contra, Wildair and Una Pizza Napoletana in New York—has one-upped the classic Italian tiramisu recipe by making his own sponge cake that stands up to the coffee-and-liquor-soaking process. And instead of plating in a big dish that you cut squares out of, he makes…

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