You have to perfect the breakfast basics before you can move on to brunch. Thankfully the guys behind Williamsburg’s Egg are here to help you perfect the sunnyside-up egg.
During my childhood summers, we’d often be in the fortunate position of having more blueberries than we know what to do with. That’s when my mother would make this cake for us to eat morning, noon, and night.
They might look simple, but these are the slowest eggs you’ll ever cook in a pan.
In addition to being super good for you, cabbage is delicious when tossed with blue cheese, hazelnuts, and a creamy dill dressing.
Oh you fancy, huh? This steak is as easy as it gets, and is served with the perfect complements: a delicious black pepper sauce and roasted mushrooms.
There is no fresher, more delightful dessert than ripe berries with homemade whipped cream and crunchy macadamia nuts, topped with lemon zest and a sprinkle of salt.
What makes this dish so “special” is the way in which you prepare the rice. What you’re looking for is a perfect combination of both crispy and soft textures. Give it a shot, and you’ll see what I mean.
Helen Jo, one of the very first Milk Bar employees, made this dish for family meal on the regs. It now ranks as the official Milk Bar throwback family meal of choice.
This easy and tasty recipe of grilled calamari with roasted garlic, olives, and capers comes from Tim Tibbitts of Flying Fish in the Bahamas.
This deceptively simple take on the martini is a blend of Beluga vodka, dry vermouth, and decadent caviar bitters.
Charles Phan of San Francisco’s The Slanted Door makes no bones about the Vietnamese noodle soup classic.
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 French sandwich is considered a major classic for a reason: it’s oozing with Gruyère and béchamel, stuffed with salty ham and spicy Dijon, and topped with a fried egg.
The koji used in the air-drying process caramelizes the outside of the chicken so well, you won’t even need flour to make it crispy.
This smoothie from Ross Rebagliati is beyond delicious—with chocolate, banana, peanut butter, and blueberries—but the secret ingredient is the cannabis honey.
The creator of this masterpiece is Dave Sobelman, the owner of Sobelman’s Pub & Grill in Milwaukee, WI. It’s often imitated, never duplicated—unless you want to DIY.
Is this a desecration of Wagyu? Maybe. But that doesn’t mean it’s not ridiculously delicious, especially alongside fancier blue-box mac ‘n’ cheese.
Nonna knows best when it comes to making the perfect Italian-style breaded chicken cutlets in a lemon-parsley dressing.
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 egg roll was one of the most popular menu items at the Comedy Union, and people still ask about it to this day.
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.