Here’s your chance to try the benefits of raw cannabis in a delicious combo of flavors.
Once you make this version, we’re confident it will be your go-to recipe each and every time.
The tubular, giggly red stuff from the can is a distant memory when there’s a condiment like this.
It’s time to give up the green bean casserole. This side dish is lighter, fresher and healthier in more ways than one.
It’s hard not to fall for this nice autumn cider, it goes great with the season—or really any time of the year. If infused cider isn’t available, a tincture can stand in.
Cooking fish in parchment allows the flavors to develop while keeping it moist.
In a large cast-iron pan, toss to combine olives, garlic, lemon zest, infused oil and black pepper. Spread in single layer…
To make the dressing, combine the mustard, vinegar, honey, salt and pepper in a blender. Slowly add the oils while blending…
For those wary of preparing duck, just think of it as dark meat chicken with more fat and flavor. The fat, though, renders off as it cooks.
The flavors of this dish are complex and layered—even better the next day. Don’t attempt to cut the ribs yourself. Most grocers, such as Whole Foods, will do this for you.
This Israeli dish is even more satisfying with a high CBD oil to ease discomfort or a THC tincture that relaxes but keeps you alert.
The richness from the skin and bones provides the full-bodied mouthfeel of good chicken stock. Feel free to use quality ramen over the cheap, college-dorm staple.
Change the texture and flavor of vegetables by spiralizing them into noodles. Then you can add just about any infused sauce.
This recipe imparts a lemony flavor in the cake and icing. Serve it solo, with a tall glass of sun-made ice tea or freshly squeezed lemonade. It’s also ideal with strawberries or strawberry sorbet.
The beautiful thing about winter squash is the variety. Buttercup today, delicata tomorrow, or hubbard the next.
A big bird shouldn’t intimidate. This will quell any turkey-making fears.
Yes, there’s more butter in these mashed potatoes than any recipe has a right to, but that’s the point. Plus, it’s infused which puts it over the top.
The ideal summer salad just landed on the table. Other fruit works well, too, such as year-round cantaloupe. You’ll want seconds and that’s OK with CBD
This dish is full of flavors from scallops to coconut to cannabis.
Dare someone to mock this fun citrusy cocktail. A tincture and fruit are all you need to top off the classic brunch beverage.
In a food processor, pulse egg yolk, garlic, thyme, sesame seeds, lime juice, salt, sumac, salt, grains of paradise…
The salted top, sugared rim and nicely distributed chocolate makes this best-ever chocolate chip cookie a true standout.
Cauliflower, coconut oil, kale and cannabis in a salad.
Your lettuce cups have never been this happily infused, especially among those eschewing carbs and anyone who wants a lighter, flavorful dish.
Be sure to use big, fat carrots to pull off the steak look. Any vegetable that can be sliced into a “steak” can stand in for this quick dish.
Sometimes a quickie is all you need to satisfy an urge—or an obligation known as guests. This kitchen hack gets the job done.
Not gonna lie—this one’s a time suck so do laundry or binge-watching a show. Be sure the recipient is toffee-worthy. It’s mind-blowingly delicious.
Infused Sweet Potatoes with Ras al Hanout and Vegan Labneh Ras al hanout is Moroccan, consisting of specific spices but the amounts vary, making it unique to the person who creates it. Toast spices first until they’re aromatic.
A yule log takes time but it’s worth the effort, especially when the dessert is infused.
You won’t find a crowd pleaser like this one. Inspired by a version in the New York Times, this recipe stands out in more ways than you can count.
This infused gravy has umami going on. Soy sauce adds color and rounds out the flavor.
Befriend someone who grows their own cannabis for the fresh leaves. Be sure to start with the freshest fish, too.
An infused condiment allows you to control your dosage, especially when you know the exact amount of THC.
Cranberries, a sprig of thyme and a splash of cava gives you this tart and tangy cocktail. Add some CBD honey, and you’ve got a winner.
This nondairy milk, infused with THC, can be used in both sweet and savory dishes. Just remember to use the full-fat version—not the “light” kind.
You’ll want to drizzle it on everything. One of our favorites: Make hollandaise sauce with it and serve with the crispy shallots.
Here’s the classic party food that’s even better infused. Chef Brandon Baltzley prefers to make his own mayo but he won’t give you the stink eye for choosing store-bought.
Chicago Chef Iliana Regan is known for her Michelin-star restaurant but at home, she cooks cannabis-infused dishes for her mom.
Don’t listen to those who say a turkey doesn’t need a brine. It adds flavor and ensures a moist bird unless you cook the crap out of it. Then nothing can save it.
A sultry Indian spice that’s been Franco-fied does the trick for cashews (just toss the nuts in cannabutter with vadouvan and roast) but a generous dusting on chicken or steak before roasting gives the protein…