If you can walk into a dispensary and spend $15 to legally smoke a drug that mellows you out—without the potentially aggressive, creepy behavior or hangovers associated with alcohol—then why buy beer?
What a long, strange year it’s been.
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.’
A recent report found a correlation between marijuana legalization and a decline in beer sales. But the truth is a lot more complicated.
Each single-use K-cup not only has enough weed to make “Black Beatles” make sense, but each pod is also 100% compostable.
Denver voters passed Proposition 300, and the use weed in restaurants and bars is now legalized—but there’s still a catch before you light up a joint at your table.
The CEO of a major alcohol distribution group predicts that the industry will want to cash in on beers and spirits that get you high.
Eggplant is the bomb. It’s lovely on its own, but is also the perfect vehicle for tomato sauce and cheese. And marijuana. Our good old friend marijuana.
In an epic Facebook rant, an Ohio mother accused Wendy’s of giving her daughter french fries sprinkled with weed and the remains of a partially eaten blunt.
We asked Brian Wallace—an ethnobotanist and founder of Endorfin Chocolat—to show us how to make a third-eye-opening cup of weed hot chocolate, guaranteed to start your day off right.
While the symbol may spell “steer clear” for many, for others, it will scream “eat me.”
You don’t need the Platinum Blueberry-based cannabutter to make these chocolate-frosted cupcakes taste amazing—but if you do use it, you’ll be on that endless summer tip all week.
Elevation VIP Cooperative, INC.’s three-course menu included Sour Diesel paired with black garlic; poulet roulade with Girl Scout Cookies; and a French vanilla cake with Blue Dream hybrid terpenes for dessert.
A Rockaway-based pizzaiolo was just arrested for growing marijuana without a license in the back of his popular pizzeria.
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.
When Bong Appetit host Matt Zimbric visited a top secret Californian medical marijuana garden, he was greeted by the Nonna Marijuana, a 91-year-old grandmother who cooks classic Italian food with a medicinal twist. We got her gnocchi recipe.
Ron Silver is many things: chef, painter, and owner of Bubby’s, a family of casual diner-style restaurants. But he’s decided to finally come out of the marijuana closet and get into the edibles business.
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.
According to DC law, you can’t sell cannabis. But you can give it away—and that’s exactly how Pink Fox brings its edibles to the people who need them.
Known as the Dabchelada and made with 200 milligrams of shatter per serving, it may have just revolutionized the world of crossfading as we all know it. Oh, what a time to be alive.
Ready to get ripped off some top-notch recipes? Cannabis cocktails, weed mac and cheese, and marijuana-infused prime rib are just the tip of the iceberg.
We fought the law, and the law gave in by eating weed-infused octopus confit, steak with chimichurri, and peppermint patties with us. Happy 4/20.
Redefine the wake n’ bake with some of this milk in your morning cereal.