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Recipes

Whether you're looking for seasonal dishes, vegetarian recipes or gourmet classics, our guide to recipes has you covered from breakfast through dessert (and plenty in between).

Our Favorite Recipes

Whipped Mascarpone


Whipping mascarpone cheese with cream and sugar turns the dense, decadent spread into a pillowy dessert topper. Spoon it over the Rhubarb and Candied Ginger Crostata for your next Easter gathering.

Cannabis-Infused Tea with Rose and Lavender

Easily infuse the benefits of cannabis into foods by making a homemade tincture. When stored in the fridge, the tincture will keep almost indefinitely, ready to be stirred into your favorite food before serving. It’s especially soothing in a warm mug of tea scented with rose, jasmine, and lavender. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Chicken in a Pot with Lemon Orzo

This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favorite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you. It’s not in the spirit of things to be utterly specific with this kind of cooking: if you’re feeding small children, for example, you may not want to add the red pepper flakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be around 3½ pounds. And although I have specified the Dutch oven I always use, you obviously will use the one you have, which will make a difference to how quickly everything cooks, how much evaporation there will be, and so on. Don’t let these things trouble you unduly; this is a very forgiving dish. It doesn’t rely on precision timing: the chicken, leeks, and carrots are meant to be soft, and I even like it when the orzo is cooked far beyond the timing specified on the package. It’s also open to variation, owing to what’s in your kitchen. I could go on, but there is no need to add complications: this is a simple recipe that brings deep contentment.

Cannabis-Infused Chocolate Pretzel Cookies

These chewy, malty chocolate cookies are ideal for chocolate-covered pretzel fans. Since the recipe calls for olive oil instead of butter, the dough will be quite soft when it's first mixed, but will firm up to the perfect scoopable consistency after a couple of hours in the fridge. If you'd like to skip the Cannabis-Infused Olive Oil, just swap in an additional amount of regular olive oil. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Cannabis-Infused Olive Oil Citrus Cake

A touch of semolina flour gives this citrus- and cannabis-infused dessert a texture similar to a cornmeal cake, while a vibrant citrus glaze and fresh fruit add layers of tart sweetness. Enjoy for dessert, alone or with a dollop of crème fraiche or mascarpone. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

Cannabis-Infused Olive Oil

Before cannabis can be used in a recipe, it must be activated or decarboxylated to maximize all of its benefits. Traditionally, decarbing meant heating the buds in a low oven for two to three hours, a process that can destroy flavor. Decarbing using sous vide, on the other hand, preserves the floral and fragrant flavors known as terpenes. After decarbing, you'll gently infuse the cannabis in olive oil, creating an aromatic ingredient you'll be able to use in both sweet and savory recipes, from aglio e olio pasta to chocolate pretzel cookies and a citrus-infused cake. You'll need an immersion stick circulator, cannabis grinder, vacuum-sealable bag, and avacuum sealer for this recipe. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.
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More Recipes

Cherry Cordial

Packed with the sweet flavor of ripe fruit and rounded out with subtle notes of orange, cardamom, and ginger, this cherry cordial has countless uses. Add a splash to a glass of sparkling wine or lemonade, or serve over ice with plenty of tonic water. Brush cherry cordial on layers of chocolate cake before frosting, or drizzle it over crepes or vanilla ice cream.

Sour Cherry Tart with Almond Frangipane

This irresistible tart takes full advantage of the affinity between tangy sour cherries and rich, nutty frangipane. A sprinkle of toasted almonds on top adds a welcome dose of crunch. It’s essential to seek out sour cherries for this tart, whether they’re fresh, frozen, or jarred. Serve the tart with your choice of unsweetened whipped cream, crème fraiche, or vanilla ice cream—or all by its glorious self.

Strawberry Tiramisu

In this sunny take on tiramisu, coffee and chocolate are swapped out for bright, zesty orange and ripe strawberries. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the flavor of the berries without overpowering it, while orange zest brightens layers of mascarpone cream.