This smooth, potent weed hot chocolate is spiced with cardamom, turmeric, and ginger—so it has more than one extra kick, if you know what we mean.
This deceptively simple take on the martini is a blend of Beluga vodka, dry vermouth, and decadent caviar bitters.
Rich egg yolk; umami-laden cheese; salty, porky fattiness; the cutting heat of freshly cracked pepper; and perfectly al dente pasta. Why upset that balance? It’s fucking magic.
This egg roll was one of the most popular menu items at the Comedy Union, and people still ask about it to this day.
This smoothie from Ross Rebagliati is beyond delicious—with chocolate, banana, peanut butter, and blueberries—but the secret ingredient is the cannabis honey.
Charles Phan of San Francisco’s The Slanted Door makes no bones about the Vietnamese noodle soup classic.
The Last Word is a classic cocktail, reportedly developed during Prohibition, that goes great with the super piney flavor of OG Kush.
Skywalker is a wonderfully tropical and fruity variety with an almost candy-like sweetness, so it goes perfectly with rum for a hand-shaken daiquiri where you can really taste all the components.
This cocktail plays up the skunky aroma of Sour Diesel by combining it with a peaty Scotch that’s not too smoky. A really sweet vermouth with a rich vegetal backbone rounds everything out.
These are fancy words for heating up marijuana and alcohol at a low temperature to make an infusion. Nitrous oxide forces THC into the alcohol. Voila: weed vodka.
A traditional, citrus-forward champagne cocktail—that also gets you high. Is there anything better in life?
We like our martini stirred, not shaken—oh, and laced with a bunch of bud.
Deep-fried doughnuts are doused with powdered sugar and freshly shaved white truffles. Consume on the DL if you are hoping for second helpings.
Eggslut’s breakfast sandwich is a delicious mix of pork, Sriracha, and marbleized eggs. Pro tip: Slice your rolls with a gold switchblade.
This is the kind of mac and cheese recipe that will allow your freak flag to wave high.
This super-simple but satisfying comfort food dish gets its rich flavor from the West West Blue Cheese made by Crown Finish Caves in Brooklyn.
Think tender thoughts about your lover when you tear into these these meaty, spicy little duck hearts from Cinnamon Soho.
This simple and tasty recipe for kokotxas—essentially fish throats, for the unfamiliar—comes from Michelin-starred chef Dani López.
Beans really are the magical fruit (or legume, really) in this simple but delicious recipe from Roberto Ruiz, head chef of El Fronton in Tolosa.
You can drink makgeolli straight from the bottle, or your can do it up fancy with soju and fruit wine in this recipe from JUNGSIK.
The sweetness of the apple mash perfectly complements the smokiness of the bacon in this dish from Urdapilleta Pig Farm in the Basque country.
This recipe for goose barnacles—a.k.a. percebes and “Devil’s Fingers”—comes from Miguelin, a Bakio fisherman. Alternate each bite with a sip of wine and bite of bread.
This is not a very difficult recipe, but it depends on having excellent preserved ingredients from Spain.
This President-worthy sweet and spicy soup recipe from former White House executive chef Walter Scheib is the perfect way to warm up your winter kitchen.