This recipe is courtesy of Bong Appétit star Nonna Marijuana, so feel free to make any “herbal” adjustments.
Loaded with black, white, and cayenne pepper, these shrimp have got quite the kick.
Loaded with garlic, butter, and parmesan cheese, this simple pasta only takes 5 minutes to make.
Because why wouldn’t you freeze milk and then top it with ice cream and a ton of tasty toppings?
Abdullah learns how to make weed wine and invites chef Marcel Vigneron—Top Chef alum and owner of Los Angeles restaurants Wolf and Beefsteak—to prepare cannabutter-basted beef cheek, weed-smoked tuna, and potleaf juice ‘Dippin’ Dots.’
With a gochujang mayo, kimchi, nori, apple, and cheese all on Kings Hawaiian rolls, this grilled cheese does not mess around.
How can you make instant ramen even better? By adding in some processed meat and cheese.
The Pacific Northwest’s king of concentrates, Ganja Jon, plays host to Abdullah during his visit to Portland on this dab-tastic episode of Bong Appetit.
Come along as Abdullah visits Washington’s Vashon Island on a quest to make some seriously dank–and locally sourced–cannabis cupcakes.
This hearty chicken cacciatore recipe is loaded with life’s simplest pleasures: onions, mushrooms, olives, wine, and weed. Plus, it comes from Nonna Marijuana, the coolest grandma you never had.
Basil, mozzarella, tomatoes, balsamic, and olive oil are as close to a perfect combination as you can find and that’s only more so the case when you happen to be using olive oil that has been properly infused with some Super Lemon Haze.
When Abdullah Saeed visited Colorado for Bong Appetit he was treated to a four-course weed feast courtesy of Jessica Catalano the brains behind the Ganja Kitchen Revolution. Here is the highlight.
Decades after retiring from professionally partying with famous rockstars, ‘Penny Lane’ maintains a Sauvie Island farm inherited from her parents, where her new passion is wild rice.
One of the classic preparations of foie gras is pâte, and we kick that up yet another notch by adding our dear friend cannabis. We’ve come a long way from weed brownies.
Abdullah Saeed meets up with Rosenberg’s Bagels’ owner Josh Pollack to learn how to make traditional Jewish food with cannabis as part of a multi-course stony and schmaltz-laden Shabbat dinner.
Wrapped in banana leaves and topped with a fresh, spicy salsa, this whole baked fish will almost make you believe that it’s summer. Just close your eyes and see where you mind goes, man.
Watch as weed chef extraordinaire Nonna Marijuana shows us how to make cannabis Christmas cookies and “Egg Nug” in a holiday special of Bong Appetit.
Aurora Leveroni—better known as “Nonna Marijuana”—has two passions in life: cooking Italian food and taking care of her family. When her daughter began using marijuana to relieve her epileptic seizures, Nonna fully supported her daughter’s new medical regimen by helping her cook.