/ select food clips
“What does success mean if you don’t have the time to enjoy it? If you work 100 hours in six days? If you’re too tired to take advantage of your one day off a week?” These are some of the questions that Chef Missy Robbins asking after 22 years of working at some of the country’s most prestigious restaurants.
Though the history of this heady day—like so many other counterculture references—is a bit murky, legend has it that the phrase “420” was originally police code for “Marijuana Smoking in Progress.” Other rumors state that it all started (where else?) in a parking lot before a Grateful Dead show.
“I have always enjoyed the idea of cooking, but have spent quite some time over the past few years stepping up my game,” the designer explains.
It is the drink that gets you a wink or nod from the bartender, and has them thinking ‘This person knows their cocktails.’
In today’s carb-fearing, grain-demonizing, gluten-free world, pasta may just be one of the most vilified foods of all. It’s shunned, avoided, and—when actually consumed—often accompanied by a side of guilt.
Which is silly. Because as we all know, pasta is damn delicious. One of life’s small pleasures!
Every vegan who’s ever brought a simple head of broccoli to a BBQ knows how odd (or worse, pathetic) the concept of a grilled veggie main can seem to many of their meat-eating compatriots.
As the drowsy sunbaked daze of August dampens appetites and ambition, only dishes that allow for minimum effort will do. In Spain (and elsewhere, too) that dish has long been Andalusian gazpacho, the quintessential chilled soup made from a garlic-tinged broth of tomato, water, olive oil, and raw vegetables. It is cool, refreshing, and—most importantly—almost as easy to prepare as it is to eat.
A few things to take into account if you’re thinking of adding cannabis to your own nuptials.