This book, based on the Munchies and Viceland television series “Bong Appétit,” was published in October by Ten Speed Press. (This is in itself notable, as Ten Speed is one of the best cookbook publishers around, and continues the legitimate trajectory of the cannabis cooking genre.) The book has a comprehensive introduction that includes topics such as dosing, techniques, methods of decarboxylation and infusion, cannabis pairing tips, questions to ask your dispensary, tips on equipment and more. The recipes are sourced from the Munchies test kitchen and from many well-known chefs, whose recipes are recalibrated to add cannabis. Thus: Korean fried chicken from Deuki Hong of San Francisco’s Sunday Bird; fried soft-shell crab with shishito pepper mole from Daniela Soto-Innes of Cosme and Atla; and (my favorite) Joan Nathan’s preserved lemons. The Munchies test kitchen also has some fun ones, including herb focaccia with, well, herb; and confit octopus, in which a whole octopus is poached in cannabis-infused olive oil. If that sounds too aspirational, there are instructions for making an apple bong — a hollowed-out apple filled with weed-infused mezcal — at the end of the drinks chapter.
Drummer, like many cannabis chefs, works closely with a trusted supplier that tests its products for potency in labs. Once she creates a butter or an oil, she then has that product tested. Finally, diners are presented with menus that describe the dosage of each dish. She tries to keep four-course menus at “well under” 60 milligrams of THC, spread out over a leisurely meal so that diners can indulge. For comparison, “legal state” Colorado considers 10 milligrams to be a single dose. The effect of a single dose varies from person to person, and from smoking to eating.
Next, mix the oil and bud together in your pan or slow-cooker until the bud is totally submerged in oil. The ratio of oil to cannabis you’ll want to use will depend on the recipe you’re following. If you don’t have a recipe, 3 parts oil to 1 part cannabis will work fine. However, you can go as high as 16 to 1 (as in 16 ounces oil to 1-ounce cannabis). If you’re using the metric system, 1 ounce is approximately 30 milliliters.

Next came the Dope Cup judges: Max Montrose, Jeff Greenswag, and Jim Nathanson. They work for a Colorado-based outfit called the Trichome Institute, named for the tiny crystal-like hairs that cover marijuana buds and leaves. Wolf ushered them into the living room, where smoking materials had been arrayed on the coffee table, including five cannisters with strains of marijuana from a local grower called 7 Points Oregon. “We have a Volcano”—a type of vaporizer—“set up and a couple of other things,” she said.
After assembling your materials, put your cannabis butter on low (REALLY LOW) heat on the stove the melt it. Take half of your Oreos and crush them up with the half of the Heath bars and add them to the butter. Put the other half of the crumbs on the inside of a 9×13 pan. Cover the crumbs as best as you can with the 1/2 gallon of ice cream. Then, take the butter and crumb mix and coat the top of the ice cream. Take your favorite flavor of syrup and cover the top layer. Stick this whole pan in the freezer and let it freeze. After a few hours, you’ll have a dank treat that will get you extremely baked… And taste so good!
First, melt the cannabutter in the microwave. Do this in short increments. If the butter is exposed to too much heat, some of the THC will escape and the butter won’t be as potent. While you’re melting the butter, combine the peanut butter, oats, cinnamon, cocoa, and honey in a larger bowl. Once the butter has completely melted, add it to the bigger bowl and stir everything together.

reliably: McDonough even suggests using a method passed on to her by a food scientist that calls for spritzing decarbed bud with Everclear, an alcohol bottled at 190 proof, before infusing it into a fat, because the booze helps break down the plant cell walls, which “helps more THC escape into the solution and migrate out of the plant into the fat.”
Cooking with kief is a joy. Its fine texture allows it dissolve almost instantly in warm (and sometimes even cold) liquids and other ingredients like mayonnaise, yogurt, sour cream and more. Hash can be a little trickier. It can come in many textures from dry and crumbly to sticky and putty-like. Dry hash can be sent through a small food processor or coffee grinder to turn it into a fine powder. You can even use a mortar and pestle for this. The sticky variety is best heated in a liquid until it dissolves. Even so, hash can sometimes leave a slight gritty texture, which is why when given the choice, I choose kief. Learn more about cooking with hash and kief here.
 In a large bowl mix together peanut butter, canna-butter, sugar, vanilla, and egg. Once everything’s mixed together, begin rolling the dough into little balls about half the size of a golfball and place them on your already prepared baking sheet. For the finishing touches put a bit of sugar in a bowl to dip a fork in, then press the ever so famous criss cross pattern onto your cookie dough balls. Into the oven they go for only about 12 minutes. Then take them out to cool. Now you’ve got yourself a super yummy cookie fit for a pot head. How to make Peanut Butter Cookies with Marijuana, enjoy!
Wolf’s mixed nuts have had a lot of traction. She adapted them from a Danny Meyer recipe and added infused coconut oil, a staple in her kitchen because it can also be used topically, “so you’re getting more bang for your buck.” (An elderly friend of Wolf’s rubs it on his hands to treat his rheumatoid arthritis.) Wolf’s newest book, “Cooking with Cannabis,” emphasizes comfort foods like mac and cheese and meatloaf. There’s a chapter called “Recipes for One,” intended for solo eaters. “It’s great to be able to make yourself ramen,” she said. (The cannabis goes in the broth, mixed with sesame oil.)
Decarbing…. it sounds like your oven is not going to cut it for that. The slow cooker, unfortunately, does not get hot enough to properly do the job. I even tried under pressure in my Instant Pot and it only worked so-so. I don’t imagine you have a sous vide machine, most people don’t, but if you did this would work. It is basically a boil in bag but very temperature controlled. The other solution is a bit pricey, but I do like the Ardent decarboxylator as it takes away all the guesswork and gives perfect results every time (enter the coupon code CANNACHERI and $30 bucks off, thanks to the reader who asked for a discount code cause the company gave me one http://bit.ly/cheri-ardent). You can read my review of this gadget at https://www.cannabischeri.com/lifestyle/reviews/cannabis-product-reviews-ardent-decarboxylator-nova/ .
Enter JeffThe420Chef. The Los Angeles–based culinary artist, whom The Daily Beast called “the Julia Child of weed,” has been teaching people how to make gourmet meals with cannabis for nearly two years. A longtime cook and marijuana enthusiast, Jeff was inspired to combine the two after a friend’s mother became sick with cancer. She didn’t like to smoke, and couldn’t bear the weed-heavy taste of pot brownies, so Jeff started experimenting with a wide range of recipes that would deliver the benefits of cannabis without the strong taste.

Oh, but I do. I’ve been making it for about 40 years. It just has to be hot enough to cause carboxylation (178+F), and it’s crucial not to burn the butter. You can do it with water and butter, but still, that only takes about 75 minutes tops. I’m doing it in straight butter because like cooks who make Hollandaise sauce on the heat, it’s because I’m good at it. What a vape has to do with any of this is beyond me. Keep vaping, and you’ll have COPD, chronic bronchitis, and any number of lung issues, because contrary to your hipster beliefs system that is completely wrong, vaping is bad for you. When you’ve done this as long as I have, then get back to me.


Here is another cookbook focusing on sweet confections laced with cannabis, but this time taking a more high-end approach. Sweet Mary Jane was written by Karin Lazarus owner of Sweet Mary Jane bakery in boulder, Colorado. Sweet Mary Jane is one of the first legal cannabis themed bakeries in the united States, and focuses on making the highest quality and best tasking baked treats with medicinal cannabis doses in each bite.
Combine all your ingredients in a pan on low and heat for 30 minutes.  It’s important to not let the mixture bubble, as this could destroy cannabinoids.  Transfer the mixture to the refrigerator and let sit overnight.  The hash butter will rise to the top.  Remove from water and measure to know how much butter you have and the strength of the butter.  You can then use this hash butter with your recipes, or even just put it on a piece of toast and consume.  Some people greatly enjoy the taste, while others want to just get it down the hatch.  As with all edibles, dosing is important so make sure you measure it carefully, then try a piece and wait two hours before redosing.

To smoke hash oil with a spliff, add the hash oil when rolling on top of the herbal weed.  This is a good way to add a kick to cheap pot.  It may take some practice to get it smoking properly.  It’s also possible to add on top of the weed in a bowl.  Dab it on to the side of the bowl to avoid it saturating the intake, but not too close to the side as to miss the weed, as pure oil is more likely to catch fire.  You want it between the intake and the bowl edge, on top of the weed.
And here’s a secret, for those of you that live on the west coast, I know how much you appreciate thousand island dressing and you can make your own using this medicated mayo by adding in equal parts of ketchup and relish. You may have to mess around with how much of each you add but once you get the consistency right, you will end up with an amazing medicated condiment that you can pretty much put on anything. You’re welcome!
With such an awesome title, how can you not be intrigued as to how to make this amazing holiday treat? It’s medicated, delicious, and can make the perfect addition to a holiday party or as a present. These cookies are your normal medicated chocolate chip cookies but with a twist! Theres vanilla pudding added in as well, giving these cookies a different taste then what most people are used to. This will definitely give you the upper hand at winning who makes the best cannabis cookies!
The following day, the candy should have hardened in to a taffy like substance, not too hard but not too soft. If the mixture hasn’t gained the correct consistency, continue to let it sit out until it does. Once the mix has the taffy consistency that we all love, you can cut it in to pieces and wrap them individually in wax or cellophane. Give them out as treats or hoard them all for yourself! Either way, enjoy your awesome taffy candy!
I am not confusing anything and you can choose to “take offense” all you like, but the FACT is MOST people do not like the taste of weed in their food. I get emails from people every day and talk to the public about this day in and day out at my classes, and most people cite flavor as one of the big reasons they do not like edibles. If you like the taste, have a party, nobody is stopping you, it is very easy to make medibles that taste like weed. But this is NOT the effect most people are going for. You can get plenty of medicinal effects without tasting a prominent flavor of cannabis, and your personal preferences aside, this is what the majority of cannabis cooks are looking for.

Another reason to use this technique is without water in the mix, the plant material tends absorbs too much of the oil.  This means usable product is going into the trash, a problem that’s reduced when adding water.  The increased liquid volume also gives cooks the option to add more plant material in order to make more concentrated infusions if they wish.
Hello from England. Thanks for your article. I’m completely new to this, and found this very helpful. I’ve been given some solid hash but as I don’t smoke, eating is obviously the way forward. To avoid any smell in my house (we have teenage children) could i bake it in a sealed oven bag? If yes, would this affect times and temps? Thanks for your help.
Now pour your bread mixture evenly into your 2 greased loaf pans and bake in preheated oven at 350* for 55 minutes. A toothpick can be used to check if your bread is done. When toothpick comes out clean your bread is done. If it doesn’t it will need another 5-10 minutes depending on your oven. If your bread is done remove loaves and let cool on a wire rack. This bread does great for freezing and tastes just as fresh once defrosted.

This recipe is best used if you can plan ahead, as the cannabis should sit in milk overnight. The fat in the milk draws out the THC so you get the best high possible. Grind the cannabis up in to a fine powder before adding it to the milk. In the morning, take the milk, ice cream, vanilla, and coffee in a blender. Blend the mixture until it’s creamy and smooth. It also happens that the instant coffee in this recipe can be replaced with hot chocolate mix. Use the same amount of chocolate as you would with coffee. You now have a chocolate medicated shake, with no coffee, if that’s what you prefer!
In the U.K. I can get 30ml thc oil (unnamed Indica) with 125mg (20%) THC in for £85, or buy 3.5 ounces of 9lb Hammer for around £50. I don’t know if you could hazard a guess as to whether making my own would be more cost effective, but I’m guessing it would be. Chemo fog has rendered me incapable of basic logic skills, but saying that, you’re not my math teacher so don’t worry if you’ve no idea!
To smoke hash oil with a spliff, add the hash oil when rolling on top of the herbal weed.  This is a good way to add a kick to cheap pot.  It may take some practice to get it smoking properly.  It’s also possible to add on top of the weed in a bowl.  Dab it on to the side of the bowl to avoid it saturating the intake, but not too close to the side as to miss the weed, as pure oil is more likely to catch fire.  You want it between the intake and the bowl edge, on top of the weed.
In regard to health, there are federal standards in the Occupational Safety and Health Guideline for permissible workplace exposure for n-butane. The recommendation is no more than “800 parts per million as an eight hour time weighted average.”  Although you’re probably not blasting butane for 8 hours at a time, it is important to know how to be safe around this gas. Butane exposure toxicity includes temporary and long-lasting symptoms like hallucinations, irritability, social withdrawal and central nervous system damage, according to the same federal report. Limit your exposure and be smart.
The ongoing mission with The Marijuana Cookbook is to collect and print recipes that offer edible alternatives to smoking MMJ, as smoking does not fit into everyone’s lifestyle. The Marijuana Cookbook will include recipes and directions on how to prepare a variety of medibles from soups and salads to main dishes and deserts – and everything in between.
Hugh! I am so glad to have found you! I have been smoking herb for 37 yrs but am asthmatic and recently my lungs got so bad I HAD to give it up! After my lungs improved I researched how to make oil with herb but some of the instructions make no sense to me – wash the herb, dry it (or put it in a dehydrator?), wash it again, then roast it: all before cooking it with oil, in a special contraption, for 18hrs??? I consider myself a quick study & good cook so I combined a bunch of methods, took advice from some of the comments, simplified it & tried the following: I cleaned it (I buy it on the stalk with seeds in, leaves removed); chopped it in a coffee grinder – just like I would before rolling, fine but not powdery – roasted it on a cookie sheet in my oven at 250 for 1hr; put it in a glass bowl with coconut oil at a 1:2 herb to oil ratio; returned it to the oven & continued heating it at 250 for 2hrs. After it cooled I strained it using cheese cloth & used some in baking, some on crackers, some mixed with peanut butter. I found it best in the baking. I am currently living in the Caribbean and – after years of searching – finally found a grower/seller who provides me with very good quality herb at a great price (VERY hard for a non local to get). Pure coconut oil (commercial, not organic) is a helluva lot cheaper than butter here and I am on a tight budget so I am happy with this this combination/method. Also, the amount of herb that I would have smoked in 1 day made enough baked goods to last me 10 days!!! SO MY QUESTION, after all that (LOL) is, do you think I need to roast the herb before putting it in the oil? The above recipe doesn’t call for it but it does call for much more cooking time of the oil – and doesn’t mention oven heating, which I find easy. Alternatively, do you think I could cut the oil heating down to 1hr? I know absolutely nothing about science and I would like to make the process as efficient as possible. I guess it would be easiest to chop the herb, stalk seeds & all, but how would that affect the taste & potency? With my described method there was almost no smell when it was roasting alone or being heated with the oil, and no herb taste in the baked goods. And another thing: back in Canada a guy I used to buy herb cookies from told me to eat something small (like a 2nd, non-herb cookie) 15-20 minutes after ingesting as it would jump-start the high. I find this to be true but am wondering if it just works because I believe it will? Do you know anything about that? Lastly, I found that my baked goods didn’t fully kick in for 45mins – 1hr but the high lasted 4 – 6hrs. Thanks so much for any input you may have! 🙂
×