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The New Way to Cook

The New Way to Cook

We know our customers love to eat well as much as we do. We also know many of you love to cook. You order Munchery not because you don’t want to cook, but because you don’t have time.

Most of us are in the same boat.

That’s why we’ve developed our new delicious meals for two, ready to cook and serve in about 15 minutes.

The key is our team of chefs. They do the chopping, slicing, and dicing for you. They also whip up some of the sauces so you know everything will taste just right. Then all you have to do is follow the simple (usually just three-step) instructions to get a tasty dinner for two, cooked by you, on the table in 15 minutes.

Since we believe life should be sweet, we have desserts kits (put together by La Boulangerie), too.

Want a salad or side or drinks to go with that? Just order from our ready-to-eat menu. Mix and match to your taste buds’ delight.

We’ve been cooking them up at headquarters to great acclaim. Everyone from novice cooks to seasoned pros have enjoyed them.

It’s for all those nights when you predictably, inevitably, understandably don’t want to have to even think about what to put on the table.

My husband loved what we cooked, the experience was quick and easy, and the food was delicious! I also loved the instructions. It didn’t feel like an instruction, but it felt like my mom or dad was telling me how to cook!

The novices like that they can focus on the fun part of cooking, while those with more experience appreciate being able to have a freshly cooked meal with so much flavor in so little time.

It felt good to cook something delicious, but it didn’t take forever to make!

Sure, we all know how to slice onions, but that doesn’t mean we want to slice onions.

Learn more about our new ready-to-cook meals here or jump to the menu and get cooking!

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Introducing the Regulars in L.A.

Introducing the Munchery Regulars

We love our regulars and we like to show it.

We know what we like in our regular spot. They don’t just know us, they pay a little extra attention to us. When we go there, we feel taken care of.

That’s what we want to give you. For that night (or those nights) when you know you want someone else (that’s us!) to take care of dinner, we’ll use what you’ve told us about what you like to eat, and pick out what we think you’d like best from our menu that day. You can change the specifics, if you like, swapping one meal for another or adding a salad or dessert, but you can also always just kick back and let dinner appear.

We like to think it’s like magic. Making those days of the week when dinner is always the last thing on your mind a bit easier, and super tasty.

It’s for Mondays, because the drive home always feels extra long.

It’s for Tuesdays when you have that late meeting.

It’s for Wednesdays, since soccer practice and the play rehearsal have you driving across town. Twice.

It’s for Thursdays, when you get up early for your favorite spin class and arrive home ravenous by the end of the day.

It’s for Fridays, because the kids and the sitter love Munchery (and you love that they’re not having frozen pizza).

It’s for all those nights when you predictably, inevitably, understandably don’t want to have to even think about what to put on the table.

We’re starting in L.A. and coming to other cities soon. Learn More Here.

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Munchery x Roy Choi

A taste of L.A. soul, delivered.

We’re thrilled to welcome Roy Choi as a Munchery contributing chef! His soulful creations are premiering on our L.A. menu next week, and will roll out in San Francisco, New York, and Seattle this fall. Get excited to have two of Papi’s most personal dishes delivered right to your doorstep!

Kimchi Pork Belly Fried Vice

“Memories of Korean dishes are mashed together with long mornings as a teenager watching PBS cooking shows in this fried rice of my dreams.”

Cheezy Short Rib Instant Ramen

“Ooey gooey. Slurpy. Trippy. A messy cultural nuclear reaction that represents how I grew up.”

If you’re in LA on Monday, August 24th, help us celebrate this exciting collaboration to bring amazing food right to people’s doors, and taste Roy’s cozy, soulful, intensely flavorful creations at POT Lobby Bar at the Line Hotel

3515 Wilshire Blvd
LA, CA 90010
Party with us 8/24, 7:30pm – 9:30pm

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Music at Dinner Keeps Summer Fun Alive

Our Summer Dishes + Google Play Music

The days are getting shorter and summer will fade away before we know it, but it’s not over yet and we’re clinging to every last second of it.

To keep summer fun alive, we’ve teamed up with Google Play to offer special summer dishes designed to be enjoyed with specific Google Play Music stations.

We cook the food, Google Play provides the music, you set the table… or not!

Whether you’re decompressing after a busy day with a solo meal at home, the family’s ready for a dance party during dinner, or you’ve invited friends over for a casual get-together, we’ve got menus and music to create the perfect vibe.

The paired menus in each city will change weekly, but we’re starting off with the Sun Out, Vibe Out station and Brooklyn favorites in New York; paella, ceviche, and tempranillo to eat while listening to Salsa Romantica in San Francisco; Texas Chili and Corn Muffins go with Cowboy Tailgate in Seattle; and Los Angeles rounds things out with several dishes, including Baby Back Ribs, befitting the Classic Summer Rock station.

The fun continues through the second week of September, so check the menu daily for options.

That’s right, through the second week of September. We told you we’re not ready for summer to end.

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Munchery Chef Emily Newmark for the Win!

We Couldn’t Be Prouder! Our very own Chef Emily Newmark won Guy’s Grocery Games!
Look for her Spicy Veggie Pozole on the menu today.

We couldn’t be prouder of our chef, Emily Newmark. Last week she won Guy’s Grocery Games, winning $14,000 dollars. We had a few question for her when she got back.

How’d you end up on the show?

It’s crazy, my boyfriend was looking on Craig’s List for a job and thought I should try out.

What was it like to create dishes so very in-the-moment?

I was freaking out. I had no idea what to do in the first round. At the time [the show was taped in January] I worked somewhere where we made meatballs every day, so I just ran with that.

How much planning could you do?

Not much. When I was shopping I always had a different idea of what I was going to make, but then I’d refine the dish when I got to my cooking station. You don’t see it, but on the show you actually grab a lot of stuff you don’t end up using.

I realized the best tactic was to cook simple things and just bring them to their best place. With a bit of creativity, of course. I realized I just needed to trust my instincts and go!

You won $14,000 you said you were going to travel. Have you?

I haven’t yet! I haven’t gotten the money yet—you don’t get it until after the show airs.

But I’m planning a trip to Mexico. I love Latin flavors and I’m ready to learn more about Latin America cooking. I’ve traveled a lot in the Mediterranean and use those flavors in my cooking, and I’m ready to grow more. I work with so many people from Mexico and Central America, I want to get down to the root of those dishes.

Do you think we’ll see any of the dishes you made on the show in the Munchery menu?

I would love to put them all on the menu! Dungeness crab mashed potatoes would be great, and so would the scallops in beurre blanc. But the meatball wonton created some buzz, so we’re going to have to give that a try.

Do you think you’ll change anything about it?

Asian flavors aren’t my comfort zone, so I would probably make it a bit more my style, more comfort food, more Mediterranean flavors, but I love the meatball wonton.

Until then… for now your Chickpea Cake Salad, which is famous at HQ for its deliciousness, is on the menu. Can you tell us how you came up with it?

It’s really all about the garlic sauce! I love garlic sauce. I also love falafel, so it’s sort of falafel, but baked instead of fried and in salad form.

I’m always looking for the next best kale salad. This is a way to get a kale salad out there, but make it more exciting.

Why are you always looking for the next great kale salad?

Kale is so good for you and it’s so nutritious and it goes with tons of other flavors. When I eat kale, I feel great, and I want everyone to feel that great.

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Your Perfect Burger

Introducing Your Perfect Burger.

Warren Schwartz, Munchery’s Culinary Director in Los Angeles, is the man behind the madness behind Your Perfect Burger, a star dish on our new L.A. Favorites menu, dishes that we’ll cook and deliver in Los Angeles everyday. We had a few questions for him:

What’s is Your Perfect Burger?

It’s amazing. We start with Niman Ranch ground beef, then we cook it sous-vide, grill it, and pack it for optimal heating at home.

Why a burger?

I have a funny history with burgers. When I was at Viceroy, the managers asked me for a hamburger. I came from being a fine-dining chef and I thought a burger was beneath me. But I developed a super fancy Kobe beef burger for $25 and it sold like gangbusters.

I realized that not everyone craves foie gras. If you want to do something that touches a lot of people, you have to give them what they want, and there’s no shame in that. You just need to give them the best possible version of that dish and know you’re giving them something great.

Plus, burgers have always been a big thing in L.A., so it seemed natural to offer an amazing one on our menu.

Why a sous-vide burger?

We cook some of our other meats sous-vide, and the results are great. Since you vacuum seal the meat in a bag and then cook it at a fairly low temperature submerged in water, the meat cooks very gently, so it stays tender and holds onto all its juices. It seemed like it might work for creating a burger that would be as delicious as a freshly made one after being delivered.

Sure enough, I found that if you sous-vide a burger, chill it, and heat it, it tastes like it just came off the grill.

I’m so excited and proud about this burger. No one else does a burger that they deliver to your house and in 2 or 3 minutes in the microwave you can eat a fresh, hot, juicy burger.

So, you have to heat this up?

Like all of our meals, it’s cooked ahead of time, then chilled, and delivered cold to keep it fresh. And, like our other meals, it’s designed to be heated up at home. Cooking meals that can travel and taste great is definitely a culinary challenge, and that’s what led me to experiment and come up with using sous-vide to cook a burger.

What comes with it?

We were having a hard time deciding that. I looked at pages and pages and pages of burgers to figure out what would be perfect. Then I realized that the perfect burger is whatever kind that person likes. So we decided to include all kinds of toppings so people could build the burger they crave, using our great ingredients and this amazing sous-vide burger.

So it comes with a buttered and toasted Rockenwager brioche bun, California cheddar cheese, applewood smoked bacon, sliced red onion, caramelized onions, a slice of vine-ripened tomato, lettuce, mayo, ketchup, and our secret sauce.

How do you build Your Perfect Burger?

I heat it to medium rare, put it on the bun, and add cheddar cheese, caramelized onions, and our secret sauce, which has a great tang to it. I could eat one everyday.

What’s in the secret sauce?

Obviously, I can’t tell you that. It’s a secret. What I can tell you, though, is that it’s really, really good on a burger.

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