Cooking With Weed Just Got Higher. And It’s Not Just Brownies.

By Hernán Panessi

From infused pasta to organic live rosin, four chefs are cooking weed into something Michelin should hand 420 stars for. There was a time, long ago, when the culinary horizon of the average stoner ended with a dry (so dry!) pot brownie, as brittle as dust. Back then, anything went: adding flower to any ultra-processed food and sending a prayer above that the trip wouldn’t end in a marathon of panic attacks. But, as the German hard rockers Scorpions once announced, whistling in unison, the “Wi

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