You may think you're hot shit for knowing how to make a perfect batch of pot brownies. And you deserve some minor accolades—they are, truthfully, kind of easy to mess up. Managing to get both the fudginess and the dosage right is a feat worth a thumbs up. Err either way, and you could end up with a tray full of duds, a dry and crumbly mess, or a dessert that will cause you to curl up in a ball, pass out, and wake up three days later.
Maybe you've dabbled in whipping up space cake, or perhaps everyone's favorite weed-cooking grandma Nonna Marijuana inspired you to try some Chicken Pot-cciatore, or her tasty homemade gnocchi that will give you the giggles. (Mastering the art of ganja butter opens up a lot of possibilities.)
But if you live in the weed wonderland that is Colorado, you might have different standards for what constitutes a solid batch of cannabis-laced cuisine. Think Lemon Haze-infused olive oil drizzled over bruschetta, or eggplant Parmesan with Italian sausages, mushrooms, peppers, and—of course—pot.
Chef Jessica Catalano is an expert in this stuff; she penned the Ganja Kitchen Revolution and features prominently in the newest episode of our series Bong Appetit, showing off her unique brand of homegrown, organic, dubstep-influenced weed food. And now, you can make like a Denver stoner gourmand and whip up dishes that truly elevate the idea of cannacuisine to the stars. To outer space. To whatever's beyond outer space. Oh my god, what's out there, man?
Brownies, of course, are delicious. But they're just the beginning. Think of them as a gateway food.