Enjoy the latest episode of the official Marvel podcast, with comics, movies, TV, games, and more!

Hello Marvelites, get pumped because we’ve got a brand new episode of This Week in Marvel!

Get ready for “Guardians of the Galaxy Vol. 2 as the official Marvel podcast takes a look back at the comics that inspired the film! Ben talks with Bill Rosemann for a special #TWIMURC where they talk GUARDIANS OF THE GALAXY by Dan Abnett and Andy Lanning (1:28:19). Ryan and Ben review some of this week’s comic releases including MOON GIRL AND DEVIL DINOSAUR and HULK. Ben talks to editors Wil Moss, Tom Brevoort, and Alanna Smith to bring you some fresh comics news (59:54). Over on the West Coast, Christine talks to Tim Hernandez and Danny Koo to get you the scoop on ‘Marvel Vs. Capcom: Infinite‘ and the latest Guardians of the Galaxy event across five Marvel games (1:15:01). And tons more!

Download episode #287 of This Week in Marvel from Marvel.com, check out Marvel Podcast Centralgrab the TWiM RSS feed and subscribe to This Week in Marvel on iTunes, so you never miss an episode! We are now also on Soundcloud! Head over now to our new hub to listen to the full run of This Week in Marvel!

This Week in Marvel will focus on delivering all the Marvel info on news and new releases–from comics to video games to toys to TV to film and beyond! New episodes will be released every Thursday (or so) and TWiM is co-hosted by Marvel VP & Executive Editor of Digital Media Ryan “Agent M” Penagos and Marvel Editorial Director of Digital Media Ben Morse, along with Marvel.com Editor Marc Strom, Marvel.com Assistant Editor Christine Dinh, and Manager of Video & Content Production Blake Garris. We also want your feedback, as well as questions for us to answer on future episodes!  Tweet your questions, comments and thoughts about TWiM to @AgentM@BenJMorse, @chrissypedia or @Marvel with the hashtag #ThisWeekinMarvel!

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Plus: TWIM gets ready for the Red Carpet Premiere of Marvel Studios' 'Avengers: Infinity War'!

This week’s installment of This Week in Marvel is chock full of Marvel news from comics to video games to our biggest cinematic event to date — Marvel Studios’ “Avengers: Infinity War”!

But first, we dropped some great interviews with some of your favorite comics creators including the announcement that Matthew Rosenberg will be taking Frank Castle from War Machine to the streets — and beyond! Find out where he and artist Riccardo Burchielli plan to go with the Punisher next and read the interview here.

Plus: Ryan and Jamie take deep dives into their favorite books of the week before Ryan leaves us all to go on vacation! (Which means that next week: Tucker is back!)

Wish you could be on the red carpet for the huge Marvel Studios’ “Avengers: Infinity War” premiere? You can tune in to our live coverage on Twitter, Facebook, and YouTube at 8:30 pm ET / 5:30 pm PT for real-time updates. You can also stop by marvel.com/infinitywarpremiere.

Subscribe to This Week in Marvel on Apple Podcasts or download the episode from Marvel.com/podcasts!

With new episodes every Friday, This Week in Marvel delivers all the latest Marvel discussion and news about comics, TV, movies, games, toys, and beyond! Tweet your questions and comments about the show to @AgentM, @jamiefrevele, or @Marvel with the hashtag #ThisWeekinMarvel!

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Listen to the new episode with your host Angélique Roché!

Listen up, True Believers! It’s time for a brand-new episode of the latest podcast from the House of Ideas—Marvel’s Voices!

In this installment, Sana Amanat (Marvel VP, Content & Character Development) teams up with Angélique to talk about the importance of family, how stargazing inspires her, what she loves in fiction, and performs her mom’s text message poetry. Tune in now!

Download the episode from Marvel.com/podcasts and subscribe to the show on Apple Podcasts now!

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Chef Justin Warner stirs up Venom Black Noodles with guests Flatbush Zombies!

Welcome back, Marvel foodies! In this week’s episode of our new digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by guests Flatbush Zombies for a Venom-themed dish that you’ll definitely want to merge with.

The symbiote isn’t just looking for human hosts — it’s found a pasta host! This week, Justin and the Flatbush Zombies are stirring up Pad See “Us” with Venom Black Noodles to celebrate Venom’s 30th Anniversary!

Pad-See “Us”

For the pasta
– 2 cups plus extra AP flour
– 1 TB activated charcoal
– 3 whole eggs
– 1 TB soy sauce

For stir frying
– 2 TB vegetable oil, divided
– 8 oz broccoli florets
– 1 clove garlic, minced

For the sauce
– 2 TB oyster sauce
– 2 TB rice wine vinegar
– 2 TB sweet soy sauce

For the tongue
– 1/4 red bell pepper

Make the pasta. Just do it. Place the flour on a clean work surface and make a well with your fingers. Beat together the eggs, activated charcoal and soy sauce. Add this to the well, and using you fingers, slowly incorporate the egg mixture in to the flour. Eventually, you will end up with a shaggy mess of doughy stuff. Congrats. Wad this up in to a ball, knead it a few times, and wrap with plastic wrap and refrigerate at least a half our.

Remove the pasta from the fridge and roll it out according to the instructions on your pasta roller like we did, or just make little Play-Doh snakes. That’s a real pasta noodle, and it’s called pici. It’s totally legit. We cut ours in to more of a tagliatelle, because fancy.

Boil the noodles in water for about 4-5 minutes or until they feel lovely, strain, run under cold water to stop the cooking, and set aside.

In a wok or large frying pan, heat up 1 TB of the oil over medium heat.

Add the minced garlic and stir fry until aromatic. Add the broccoli and continue to stir fry until the color of the broccoli is bright green. Transfer the broccoli and garlic to a serving bowl and cover with plastic wrap to steam.

By all means, after adding the garlic, but before the broccoli, fry an egg in that oil, cut it up in to chunks, and recombine at the end of cooking.

Add the other TB of oil to the pan, allow it to heat up a bit, and then carefully add the noodles, oyster sauce, and rice wine vinegar. Toss this around until the noodles are warmed through and coated with the sauces. Drizzle with sweet soy sauce to finish. Pile this up on top of your broccoli.

If you wanna make a venom tongue, roast 1/4 red bell pepper over open flame until the skin is charred. Put this in a plastic bag and seal to steam. Rub the skin off and plate.

“We” hope you enjoy!

 

The Flatbush Zombies’ “Vacation in Hell” is out now featuring the new single “Headstone.” The band just played Coachella and will return to the desert THIS WEEKEND for Round 2 – after that, their headlining North American tour kicks off April 24 in Portland. More info at thegloriousdead.com.

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Assemble the sweetest breakfast on Earth!

Bite into these delicious breakfast treats inspired by Earth’s Mightiest Heroes! Read through the ingredients and directions below, then get ready for Marvel Studios’ “Avengers: Infinity War” in theaters April 27th!

Dough Ingredients:

  • 2 cups all-purpose flour
  • 1 Tablespoon sugar
  • Pinch of salt
  • 1 cup (2 sticks) unsalted butter, cold and diced
  • 1 egg
  • 2 Tablespoons heavy cream
  • Black food gel dye (for Black Panther)
  • Green food gel dye (For Gamora)
  • Red food gel dye (For Iron Man)
  • 1 egg plus 1 tablespoon water, for egg wash

Icing Ingredients:

  • 2 cups powdered sugar
  • 1-2 Tablespoons water, as needed
  • 1 Tablespoon unsalted butter, melted
  • Magenta food gel dye
  • Black food gel dye
  • Green food gel dye

For Filling and Decoration:

  • Blackberry jam (for Black Panther)
  • Strawberry jam (for Gamora)
  • Apricot jam (for Iron Man)
  • Or jam of choice!
  • Edible gold luster dust (for Iron Man icing)

Directions:

  • Preheat the oven to 350 degrees. Prep baking sheets with parchment or silpats.
  • In a bowl, whisk together flour, sugar, and salt. Use a pastry cutter and cut in the cold butter until crumbly. Add the egg, heavy cream, and black food gel dye, until combined.
  • Wrap dough in plastic wrap and chill in the refrigerator for 20-30 minutes.
  • Between two pieces of parchment, roll out the dough to approximately ⅛-inch thick. Use your character template to cut out the shapes. You should get 8 pieces out of each dough.
  • Place four of the Black Panther cut-outs onto the prepped sheets. Spoon the blackberry jam onto the center of each of them.
  • Brush the egg wash along the edges of the dough pieces. Place the second piece of dough over the fillings, then press the edges using the tines of a fork, sealing along the sides. With a toothpick, poke the centers of the tarts a few times to release air while baking.
  • Repeat this process creating dough with green food gel dye and strawberry jam for Gamora, and dough with red food gel dye and apricot jam for Iron Man.
  • Once the tarts are prepped, bake for 30 minutes, then let cool on a wire rack.
  • In a small bowl stir together the powdered sugar, water, and melted butter to make white icing. Use this to create the details on the Black Panther tarts.
  • For Gamora, in a small bowl stir together the powdered sugar, water, melted butter, and magenta food gel dye. Repeat the process to create black and green icings. Pipe the magenta icing onto the green hand pie to create the hair. Then use black, green, and white icings to create the face details.
  • In a small bowl stir together the powdered sugar, water, melted butter, and yellow food gel dye. Pipe the outline of the helmet onto the red Iron Man hand pie, then flood with icing to fill. Once the icing has set completely, use a clean kitchen brush to brush edible gold shimmer over the yellow icing. Use black and white icing to add face details.
  • Once all the icing has set, the toaster tarts are ready to serve! Assemble and enjoy.
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The Infinity Gauntlet, the Dora Milaje, Hela and more joined us on the Marvel Stage at C2E2!

Over a week ago, the mightiest fans in the world joined producer and photographer Judy Stephens at C2E2 to celebrate the annual Marvel Cosplay & Costuming events in Chicago!

Attended C2E2 with your Marvel costume? Send your photos to us at cosplay@marvel.com!

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Host Angélique Roché and actor Jeremie Harris talk about the perks of being different!

If you liked the debut of Marvel’s Voices with host Angélique Roché, there’s even more for you to watch! In this bonus clip from last week’s interview with Jeremie Harris, the “Legion” actor talks about being a first-generation American growing up in New Rochelle, New York and how being different is actually “mainstream.”

Watch the clip, then download the full episode from Marvel.com or on Apple Podcasts, then subscribe on iTunes! And explore the rest of Marvel’s new shows at Marvel.com/digitalseries!

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Guests John Hodgman and Jean Grae join host Justin Warner for the new cooking show!

Attention, food lovers! In our newest digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by special guests to craft unique, fun dishes inspired by Marvel characters and stories!

In the premiere episode, guests John Hodgman and Jean Grae hang out with Justin to talk Marvel, their latest projects, and create a Dark Phoenix and Cable inspired plate! Watch the episode now—then check out the recipe below!

Phoenix Hot Chicken and Egg Bowl – Serves two!

For the fried chicken
– 4 boneless skinless chicken thighs
– 3 cups buttermilk
– 2 TB vinegar based hot sauce
– 4 cups all purpose flour
– kosher salt
– black pepper
– about 4 TB paprika*
– about 6 TB cayenne pepper*
– vegetable oil for deep frying

For the sauce
– 2 TB of chicken seasoned hot oil from frying
– 2 TB paprika
– 2 TB cayenne pepper
– 1/4 cup brown sugar
– 2 TB soy sauce
– 1 TB mirin
– 1/2 white onion, sliced, and soaked in 1 cup of water with one small packet of dashi seasoning
– 2 TB vinegar based hot sauce

For the bowl
– 3 cups of cooked rice, warmed
– 2 eggs
– 2 TB of chicken seasoned hot oil from frying
– 4 oblate discs
– 1 food coloring marker
– pickles for garnish

Instructions
Combine 1/2 of the buttermilk with 1/2 of the hot sauce and 1TB kosher salt in a nonreactive bowl or vacuum bag. Place the chicken in the bowl or bag with the marinade and refrigerate for up to 24 hours.

Fill a dutch oven halfway (or a deep fryer to it’s manufacturer’s specifics) with the vegetable oil. If using a dutch oven, over medium heat, heat the oil to 375 degrees. If using a deep fryer, set the thermostat to 375 degrees.

Prepare a dredging station—in two shallow dishes or trays, divide the AP flour. In a third shallow dish or tray, add the remaining buttermilk. Arrange the trays of flour on either side of the buttermilk. Season the first tray of flour with plenty of kosher salt and black pepper. It’s hard to overdo the salt and pepper, but if you need a measurement, let’s just say 1 TB of kosher salt and 2 tsp of black pepper. Season the second tray of flour with more kosher salt and plenty of cayenne and paprika. This is the main heat component of the chicken, so use your head here. *Jean likes it spicy so she added about 6 TB of cayenne. Doctor this according to your tastes. Paprika isn’t hot, mostly there for aroma and color; Jean used about 4 TB of paprika.

Dredge the chicken by shaking off the excess marinade and dragging through the first tray of flour, shaking off the excess, then dragging through the buttermilk, shaking off the excess, and then finally the tray of spicy flour. Don’t shake off the excess for the third tray.

Gently lower the dredged chicken in to the oil and frying in batches, (if using a dutch oven, adjust the heat to keep the oil at 375 degrees as the chicken will cause the oil to drop in temperature) about 7 minutes—it’ll be dark reddish brown. Allow the chicken to drain and rest on paper towels or a wire rack set over a tray to catch the oil. Season with just a little more kosher salt.

While the chicken is resting, make the sauce by combining all ingredients in a bowl. Put this in to a sauce pan and heat until the onions are tender.

Add the oil to a nonstick pan and fry the eggs over medium heat to your preferred level of doneness.

Get out your serving bowls and divide the rice among the bowls. Plate the chicken on top of the rice, then add the sauce to the chicken and rice. Top with the eggs. Garnish the eggs with the oblate discs. Add pickles, and devour in good company!

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Host Angélique Roché and actor Jeremie Harris talk 'Legion' dance parties!

In the first episode of Marvel’s Voices, “Legion” actor Jeremie Harris joins host Angélique Roché for an in-depth chat. And in the clip above, watch Jeremie give a few behind-the-scenes details about getting his big break on “Legion” and joining some Aubrey Plaza-inspired dancing on set!

Take a look at the clip, then listen to the full episode right here!

Download the episode from Marvel.com/podcasts and subscribe to the show on Apple Podcasts now!

Explore the rest of Marvel’s new shows at marvel.com/digitalseries!

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Plus a new trailer for Marvel's Spider-Man on PS4 and a surprise for guest Zach Braff!

Get ready for a jam-packed episode of Earth’s Mightiest Show!

This week, your hosts Lorraine Cink and Ryan Penagos get into the Russo Brothers’ tweets about Marvel Studios’ “Avengers: Infinity War” and the new trailer for Marvel’s Spider-Man coming to PS4! Then, Langston Belton hits the red carpet to talk to the stars of “Legion” on FX. And finally, Zach Braff swings by to talks about his new ABC show “Alex, Inc.” and we surprise him for his birthday!

Watch the episode above, then stay tuned for more from Earth’s Mightiest Show soon!

Explore the rest of Marvel’s new shows at marvel.com/digitalseries!

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