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Courtney McBroom, a native Texan, believes that one of the best things to come from her home state is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro. (The second best thing? Patrick Swayze.) When she moved to NYC, she had the horrifying revelation that queso is not as ubiquitous up in Yankee territory, so she created the pop-up Tex-Mex restaurant known as Casa Blanco to properly educate the masses on this wondrous appetizer. Pair it with some tortilla chips and her Swayze Sauce, and you’ve got the most gluttonous snack.

Get the full Queso Dip recipe here: http://bit.ly/1kjBIi5

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Who doesn’t love attending a holiday party? It is an excuse to drink sugary punch at an inappropriate time of day, give lingering hugs to attractive people in cashmere—that would otherwise seem creepy any other time of year—and most importantly, to imbibe in boatloads of salty, fatty treats. I’ve read in many prestigious medical journals that it is physically impossible for your body to absorb fat while the Jackson 5 Christmas Album is playing on a repetitive loop.

Since we can all agree that these parties are fun, why don’t you be selfless and giving, and offer to throw one? It’s really not as scary as you might think. With little to no planning, a strict budget, and about a half an hour’s worth of grocery shopping—including a booze run—I threw this holiday party together in an afternoon. Give it a whirl. It ain’t the Ritz, but I doubt you’ll hear any complaints. Just keep little Michael crooning, “I Saw Mommy Kissing Santa Claus,” really loud.

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Welcome to our brand new how-to series called How-To, where we’ll learn to achieve a wide range of cooking and drinking techniques, recipes, and anything that won’t light our hair on fire (unless that’s part of the plan). Joined by musicians, chefs, artists, actors, writers, home cooks, and anyone with a skill set we’d like to learn, we’ll explore a varied spectrum of skills that we can all keep in our back pockets to look like pros in any situation.

This week, we teamed up with artist and chef Julia Ziegler-Haynes, the mastermind behind the Dinner Bell, one of Brooklyn’s most beloved supper clubs. We caught up with Julia in her kitchen the day after the Dinner Bell took place somewhere in Brooklyn, where she taught us how to make lunch with leftovers.

Joined at the kitchen table by her friends, musicians Merica Lee and George Michael Jackson from the Naked Heroes, Julia revives leftovers and the entire notion of lunch altogether as she whips up an impressive sandwich that pulls the trump card on PB&J: lamb-meatball sandwiches topped with ramp aioli and fennel slaw on homemade focaccia bread. When she wasn’t caught massaging the focaccia dough, occasionally yelling at her guests, or waxing poetic about weird scents that turn men on, Julia showed us some serious food-porn shots that fogged up our camera lens. One handkerchief just wasn’t enough to help us out on this shoot.

Check out the recipe here: https://munchies.vice.com/en_us/article/jpayv3/how-to-make-lunch-with-julia-ziegler-haynes

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We have been producing our food show, Munchies, for four years now. As much as we love it, it only gives us a few hours with chefs that we find extremely intriguing. So we thought, “Fuck it, why don’t we make a full-on documentary?” That leads us to our first feature, Farang, with none other than chef Andy Ricker. “Farang,” the Thai word for “white foreigner” is Andy’s nickname around Thailand. When Andy opened his first Portland-based Thai restaurant, Pok Pok, it was unlike any other in the United States. Today, he’s chef and owner of seven restaurants nationwide, with a massive cult following.

Farang explores Andy’s relentless 25-year-old obsession with a country, its culture, and food practices, an obsession that’s bridged the gap between regional Thai cuisine and Western palates, the issues within the American Thai restaurant community, and how authenticity is at the core value system of Andy’s craft.

We traveled with Andy from Thailand, to Portland, and also watched him open his noodle shop, Sen Yai.

Farang, the story of Andy Ricker, will be released in 2014.

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Today is Burns day, Scotland’s national holiday celebrating the life of the poet Robert Burns. This holiday isn’t just an excuse to get blasted. It’s also a culinary tribute where revelers toast to the Scottish wordsmith over clinked glasses of Scotch whiskey while feasting on haggis—a savory pudding stuffed with oats, spices, and sheep’s rumen, lungs, heart, and liver. Robert Burns was a huge fan of haggis, so much so that he even wrote a poem about it that mentions something about stabbing the innards with a knife as they get pulled out like the steaming entrails of a beast. Mmm.

We had no idea how to make haggis from scratch, so we called up our friends at the Nordic Food Lab, a non-profit culinary research institute based in Copenhagen, Denmark, to get the full monty. Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walked us through the labor of lamb love in the Nordic Food Lab’s houseboat kitchen.

After oats, spices, four-day-smoked blueberries soaked in alcohol, a couple of hearts, and sheep’s rumen, liver, lungs, diaphragms, kidneys, tongues, fat, and blood were mixed together and cooked, the warm pudding was ready for some culinary poetry. Ben brought it over to the Mad Symposium—an annual gathering where international chefs and culinary minds meet to eat, drink, and discuss topics in food—and shared it with the symposium’s participants.

No haggis can be consumed without the help of a sharp knife and a healthy carbon dioxide-blowing bagpiper to appease the ghost of Burns himself. Or in the words of Ben Reade, “Who wants to eat French balls? This is how we want it in Scotland.”

Cheers to you, Robert Burns.

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When we enlisted the help of legendary Cro-Mags frontman John Joseph to show us how to make a proper juice and smoothie, we were expecting a nice run down of how to do it with a funny story thrown in. What we got was completely schooled on juices, smoothies and healthy living all around, and about an hour worth of useable footage. We unfortunately had to cut it down a bit, but the end result is still better than you could ever imagine.

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Sommer Santoro owns and operates Black Gold, which is one our favorite coffee/record shops in Brooklyn. We enlisted her help to show us how to make pour over coffee, a method of brewing coffee that once you learn how to do correctly will make you think twice before ever drinking the crap in your office kitchen again.

Read Chasing Coffee in Ethiopia: Part One” – “http://munchies.vice.com/articles/chasing-coffee-in-ethiopia-part-one/

David Lynch’s Philosophy on Drinking Coffee: http://bit.ly/1waNAo8

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