Entertainment 

How To Make Piri Piri Chicken With Aaron Crowder of Cervo’s

Aaron Crowder of Cervo’s in Manhattan’s Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen. He uses fresh, pickled, and fermented piri piri chili peppers, as well as tomato paste, to achieve the perfect ratio of heat to tang. Deboning the chicken results in a more evenly cooked bird, and a side of homemade aioli and fries rounds out the dish. Check out the recipe here: https://www.vice.com/en_us/article/43jkyq/piri-piri-chicken-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our…

Read More
Entertainment 

Making Dim Sum For 3,000 People – A Frank Experience

Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America. He visits Jing Fong, a 25,000-square-foot Cantonese banquet hall in Manhattan’s Chinatown that serves Hong Kong-style dim sum and has been open for over 40 years. Frank learns how to fold and steam dumplings and how to work the traditional woks. Over the course of the day, Frank learns how to make dishes like…

Read More
Entertainment 

Munchies Throwbacks: Chef’s Night Out with Michael White

This episode of Chef’s Night Out features Michael White, a New York City chef renowned for his handiwork at the seafood-focused Italian restaurant Marea in Columbus Circle. Michael assembled a crew of culinary heavyweights for his eating excursion: Josh Capon, chef-owner of Burger and Barrel and Lure Fishbar, decorated hamburger champion, and newly minted pudding enthusiast; and Olivia Young, the PR rep for Michael’s restaurant group and the only person in attendance who declined to pre-game with a full serving of pasta. Michael’s itinerary took us to SriPraPhai, a Thai…

Read More
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…

Read More
Entertainment 

Chef’s Night Out with Jaime Pesaque, Erik Ramirez, and Virgilio Martinez

In this episode of Chef’s Night Out, some of Peru’s most famous chefs—Jaime Pesaque of MAYTA and Virgilio Martínez of Central—hit the streets of Lima with Erik Ramirez of Llama Inn. They start the night off with eucalyptus-smoked cocktails at MAYTA, then venture further down Avenida La Mar, a street known for its vast number of restaurants, where they make a stop at José Del Castillo’s restaurant Las Reyes for small bites and Pisco sours. They finish the night off with Nikkei food at Māketto, street-side anticuchos, and live music…

Read More
Entertainment 

How to Make Radish Prosciutto with Will Horowitz

Will Horowitz of Ducks Eatery stopped by the MUNCHIES Test Kitchen to show us how to transform watermelon radishes into a vegan alternative to bresaola. After brining, smoking, and dehydrating the radishes, the result is smoky, salty, and slightly sweet flesh. Thinly sliced, it’s the perfect addition to a simple salad. Check out the recipe for Smoked Radishes here: https://www.vice.com/en_us/article/vb95gb/watermelon-radish-prosciutto-recipe and the recipe for Watermelon Radish “Prosciutto” and Melon Salad here: https://www.vice.com/en_us/article/vb99a8/watermelon-prosciutto-and-melon-salad-recipe 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?…

Read More
Entertainment 

Grilling Yakitori Over Japanese Charcoal – Open Fire

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site:…

Read More
Entertainment 

24 Hours as a Navy Ship Line Cook – A Frank Experience

Welcome to A Frank Experience, where Frank Pinello of ‘The Pizza Show’ explores large-scale dining experiences and delves into what exactly it takes to feed a ton of people. In this episode, Frank celebrates Fleet Week with the Navy on the USS New York. Frank takes a chopper to the ship to see where they keep the thousands of pounds of food needed to feed the sailors and to do his best grilling catfish, slicing prime rib, manning the egg station, and cooking burgers. By the time the ship passes…

Read More
Entertainment 

Pork Chops and Pizzas Cooked With Open Fire at Marta

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. This episode features Chef Lena Ciardullo from New York’s Marta as she grills and smokes a heritage pork chop, makes a grilled puntarelle salad with a smoked onion dressing, and wood-fires a three-mushroom pizza. 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…

Read More
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…

Read More