Yule Want This Log

Features Yule Want this Infused Log A fanciful iconic dessert brings extra holiday cheer By James Distefano  Few desserts signify the holiday season better than a yule log, but who actually applies the effort to make one? It’s less complicated than it looks. Add some...

First Down and More To Go

Features First Down and More To Go Interviewed by Frank Lawlor; compiled and written by Laura Yee Watching Eugene Monroe on the field, from childhood through college and then the pros, the 6-foot-5 former offensive tackle seemed invincible, a powerhouse who could take...

All Juiced Up

Features All Juiced Up By Lindsay Maharry The budding trend of juicing raw cannabis leaves offers an unexpected high: another way to consume the plant’s nutrients. Though the fresh greenery isn’t intoxicating, its health-boosting compounds are becoming better known as...

A New Leaf

Features A New Leaf By Mike Sula Chef David Schlosser’s acclaimed kappo-style restaurant in Los Angeles traffics in little known quarters of Japanese cuisine. At Shibumi, simple, minimally manipulated presentations of pristine, seasonal ingredients are essential to...

High on CBD

Features High on CBD Why the nonintoxicating side of weed is getting all the love   By Lester Black The room service menu at Manhattan’s James Hotel doesn’t look unusual at first glance. Spicy meatballs and a gorgonzola-walnut salad share the menu with packaged...

Braised and Infused

Features Braised and Infused By Laurie Wolf For those who like the set-and-forget method of cooking, braising is for you. It’s an especially smart way of infusing a dish with cannabis. Temperatures are low enough to preserve the therapeutic effects of terpenes in...

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