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Bestia, the word “beast” in Italian, is the name of the restaurant featured in our latest episode of Munchies. It’s owned and operated by the biggest promoters of PDA since Billy Bob Thornton and Angelina Jolie, Ori and Genevieve, who at the time of filming were expecting their first child. They’re in charge of savory and sweet, respectively, for their Italian food, which is also heavily influenced by Ori’s Israeli background. Our night started out at Craig Thornton’s supper club, Wolvesmouth, then moved on to local watering hole Tony’s. Since Genevieve was with child and couldn’t participate in imbibing, she demanded to order three slices of pepperoni pizza from Pizzanista, which—in our eyes—is a great compromise. Once we got back to Bestia, Ori cooked up his dad’s falafel recipe while Genevieve made what is quite possibly the best caramel popcorn we have ever seen, the snack she considers a pregnant woman’s dream.

Read Ori’s article on the LA vs NYC food scene here:
http://munchies.vice.com/articles/the-los-angeles-food-scene-is-better-than-new-yorks/

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Check out the top-rated recipe for Cola Easter Ham at http://allrecipes.com/Recipe/Cola-Easter-Ham/Detail.aspx.

In this video, you’ll see how to make flavorful Easter ham basted with a brown sugar, grape juice, cola, and pineapple juice mixtures. It’s so easy. The ham comes out of the oven with a wonderful crispy crust and sensational sweet-and-savory flavors.

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Get the recipe for the Cusco at http://allrecipes.com/video/3690/the-cusco-cocktail/detail.aspx

The Cusco cocktail is a refreshing mix of Aperol, pisco, lemon juice, grapefruit juice, and lime juice. Add a little sweetener, shake it up, and serve!

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Seamus Mullen is a James Beard nominated chef and owner of Tertulia, a Spanish restaurant located in Manhattan’s West Village. We dropped into the restaurant to pay him a visit, but Seamus was busy breaking down an entire lamb, so we sat down and watched him cut up some bones, meat, and organs while he discussed the finer points of Spanish cuisine. Once he finished cooking us a plate of cojonudo (which translates to “fucking great” in Spanish), we headed out with Seamus and three of his friends to El Colmado, his new spot in Gotham West Market. On the way over to the new space, we safely dodged a fitness-crazed herd of the un-dead who claimed to be involved with New York’s “zombie run.” Once safely settled into El Colmado’s dining room, we sampled some generous portions of freshly-cut jamón and a round of drinks.

After the last sip of beer we traveled to Brooklyn for stop at Whiskey Soda Lounge, Andy Ricker’s newest Thai restaurant. The heat of Andy’s sour-cured pork riblets was so spicy, a hit of fiery bird’s eye chili gave everyone the hiccups. We decided to calm our well-deserved heartburn over at Vekslers, where Andy joined us for burgers and deep-fried chicken. We finished off the night by heading back to Tertulia, where Seamus made us lamb paella with meat and organ parts that he had broken down earlier in the day. Vegetarians, shield your eyes.

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Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.

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A great combo of seared sesame tuna, crunchy veg and warm noodles. This fresh, colourful and healthy tuna salad is full of flavour, light and really quick to make.

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Check out the top-rated recipe for Scalloped Potatoes II at http://allrecipes.com/Recipe/Scalloped-Potatoes-II/Detail.aspx.

In this video, you’ll see how to make simple scalloped potatoes. This classic side combines thinly sliced potatoes with whole milk, a little flour, and some butter but no cheese. The potatoes turn wonderfully tender in the oven. They’re the perfect companion for roasted meats.

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Check out the top-rated recipe for Roasted Garlic Lemon Broccol at http://allrecipes.com/Recipe/Roasted-Garlic-Lemon-Broccoli/Detail.aspx.

In this video, you’ll see how to make a tasty and super-easy broccoli side dish. Broccoli florets are combined with garlic, sea salt, and pepper, and then roasted. And that’s about it! So simple, healthy and delicious! To brighten the flavors, add a splash of lemon juice just before serving.

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Click here to watch part 1 now: http://munchies.vice.com/videos/munchies-guide-to-oaxaca-part-one/

Watch the trailer for our MUNCHIES Guide to Oaxaca, wherein VICE Mexico editor, Daniel Hernandez takes us on a journey through the culinary paradise that is the state in southern Mexico. In Oaxaca City, Daniel learns how to properly kiss—not drink—mezcal. In the town of San Jose del Pacífico, he tries out the local specialty, hallucinogenic mushrooms. Later, he dives into armadillo, iguana, and sea turtle eggs with a cook who is muxe, Oaxaca’s third gender, and on the glistening Pacific coast, Daniel accompanies skilled freestyle divers who fish for oysters and lobsters with nothing but picks and spears. Check back in a few weeks for this five-part series to land on MUNCHIES.TV.

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