Sweet potato soup is a cold-weather must. If you have never tried it and you are a sweet potato fan, give it a whirl.
Laurie has been a trained chef, food stylist, food editor, recipe developer and cookbook author for over thirty years. Her company, Laurie and MaryJane, is dedicated to producing high-quality medicated food, and her most recent publications are "Cooking with Cannabis" and "Herb: Mastering the Art of Cooking with Cannabis." Laurie's passion for cannabis as treatment stems from her exposure to her father's end-of-life care as well as her own successful management of a seizure disorder.
Recent posts by Laurie Wolf
Made with the right ingredients, a smoothie can take the place of a meal. This smoothie weed recipe is super-tasty, filling, and good for you — a delicious triple threat.
Baked breakfast bites in more ways than one: This weed recipe for bacon and egg muffins is easy, cheesy and delicious.
Blend up a cool and tasty liquid marijuana drink for any time of the day. These four weed edibles recipes are full of fresh fruit from berries to mangoes.
Start your day with a special addition to your morning brew: canna-caramel. Try this recipe for breakfast time or maybe as an after-dinner treat with dessert.
Starting your day with marijuana-infused French toast seems just too good to be true. This stuffed French toast recipe is made with cannabutter.
How to make edibles in your own kitchen: three savory appetizer recipes using cannabis oil, perfect for parties of all kinds.
Halloween treats recipe: Plain ol’ crisped rice treats are a classic, but why not add some candy corn flavor and shape them up?
Looking for the best marijuana recipe for a delicious skirt steak salad? Look no further. You’ve found it
Love to grill out? These cannabis-infused lemongrass chicken skewers could change your life.
Our recipe for a frozen marijuana-infused trifle will help you make the kind of dessert that gets your taste buds stoned.
Two recipes, with a twist: Serve up this easy-to-make, cannabis-infused appetizer and after it kicks in, dive into a dreamy orange parfait that’s weed-free.
These pot brownies are the ultimate for the holiday season and easy to make — white chocolate mixed in with the brownie mix, and topped with marijuana-infused cream cheese.
Marijuana recipes: Peanut butter is the base for infusing these fireside s’mores, but there’s a way to make them without the nutty element if you prefer.
Cooking up edibles at home is fun, but sometimes it’s nice to get baked without doing any baking or firing up the stove. Here’s a video how-to for making no-bake Stoner Chocolate Balls.
This week’s Kitchen Kush recipe: Weed-infused dumplings for soups, stews, casseroles.
Chef Laurie knows you’re already wondering, ‘Why would I waste my cannabutter on a cream of celery soup?’ But this weed-infused recipe is worth your cannabutter, she promises
This marijuana-infused Mama Leone’s Soup is an all-time favorite of chef Laurie Wolf’s, and it’s a snap to make. The easy-to-follow Video Recipe is here.
Try this liquid marijuana drink recipe with bananas, yogurt, peanut butter and canna-coconut oil. This cheery blend can be tweaked for daytime or night.
Let’s just come out and say it: Trifle is the perfect dessert. Cake, custard, fruit and whipped cream. Come on, how could a dish be any better? Well, I’ll tell you how: Add weed.
As we leave winter behind, things are starting to green up. So cooking/smoking of the green is how we’ll roll with this batch of tasty sugar cookies topped with infused frosting.
This Valentine’s Day recipe for a pot-infused caramel sauce — meant to be poured over tiny ice cream balls — is as decadent as it is delicious.
Phyllo dough is an amazing way to medicate your baked delights. Since each sheet needs to be brushed with either cannabutter or canna-oil, you end up with flaky layers of canna-manna.
Try your hand at a Ganjabread House. (Or would that be a Gingerbread Grow House?) Either way, Mary and I had a blast designing our gingerbread creation, and if you let your imagination be your guide, you’ll have just as much fun.
Marijuana recipe: This triple-infused pumpkin pie recipe goes the distance, with a medicated crust, filling and whipped cream to top it off.
This is the best Halloween centerpiece ever for an adults-only party. There were lots of ways to go here, so many fun things to do, but I think I have made the best choice. Plus, white chocolate and weed are simply perfect together.
Ganja food gifts are on my holiday list, both to give and hopefully to get. The flavors are strong with this infused pecan pie, and making the weed taste go away was as easy as … well, pie.
My goal for the day: Make some seasoned cannabutters, good for medicating and tasty for snacking. It helped that one of my grower friends was coming over to give us a harvesting lesson on three lovely plants.
The last few nights I’ve had a craving for peanut butter. And this was no normal craving, mind you. I made a PB pie (with chocolate crust) and some PB dressing for an Asian-inspired noodle dish — both medicated, of course. And today I went for a small batch of peanut butter cookies.
Chef Laurie just loves a good stuffed baked potato. It’s a simple, cheap meal that makes a great lunch or dinner. Add some pot, and it’s even better.
Key lime pie is a magical combination of thick and dangerously decadent condensed milk with eggs and key lime juice. The weed is in the graham cracker crust of this dessert.
Since the cool weather is coming it seemed that making homemade canna-mayonnaise would be a useful skill to work on. This is an easy-to-make condiment that will keep for about 5-6 days covered in the fridge.
Thai iced tea and Thai iced coffee are among my favorite summer drinks. I decided that combining condensed milk and cannabutter was a logical way to infuse this beverage.
Pretty much any recipe will take away from the purity of that “tomato alone” experience — therefore, I created a recipe that allows the fresh flavors of all the ingredients to shine. The tomato is the star in this dish but there are lots of other important characters.
When there is an abundance of fruit in season, it is tough to decide what to turn into a crisp, crumble, cobbler or pie. So many great choices and stellar combinations.
Magical Butter costs about $175, and although it is not complex and a few say overpriced, it does allow me to totally go about my business and not give it a thought.
Starting out with a jar of gifted, locally-made Thai red curry paste, and pairing that with chicken and vegetables seems like a perfect way to try the savory spice blend. The foundation of the meal starts with infused canna-coconut oil.
I have medicated the canna-olive oil for this salad with the hybrid strain Blue Dream. Some people like to taste the weed in their food, and some do not. Personally, I think that a hint is nice, psychologically it helps to prepare me for the medible experience.
I have been doing a bit of hiking recently and have decided to make a batch of dried fruit bars to bring along. They don’t have to be refrigerated, which is a huge plus this time of year.
Here’s our killer triple chocolate pot brownie recipe. Serve them up with fresh berries and whipped cream.
This creamy pop is my medicated version of the creamy and wonderful Mango Lassi beverage, served in Indian restaurants.
This sandwich is the bomb. The bread gets crusty, the cheese gets melty, the weed kicks in and everything is beautiful! In its own way. (Lame song reference!) The strain I used for the olive oil is called Dutch Treat. With a THC level of 22 percent, this weed is intense, but not overpowering at all.
The beans are cooking in the crockpot as I write, and after two hours they are starting to smell really good and everything in the pot is coming together in a smoky, porky kind of way.
I love baking with almonds. This cake is crazy moist and has a fabulous flavor. The house smells so good when it is baking, you have to come over! And the one bowl thing is a delight.
The best-loved version in my house is made with arugula and walnuts. It’s often made with olive oil that has been infused with cannabis.
I decided to bake some leftover fresh fruit with medicated granola, and let me say that this is one awesome dessert. My favorites are the peaches and pears, but honestly they all taste great.
Asparagus is a great vegetable; versatile, easy to cook, can be served hot or cold, and can be prepared all fancy and elegant or rustic and simple. Rustic and simple is how I roll, and this pasta is a breeze.
I’m sure you have noticed the huge variety of hummus flavors out there. Well, just make your own. Add a couple of tablespoons (or more) of things like roasted peppers, pine nuts, artichoke hearts; don’t hold back. For this recipe, I added a half-cup of fresh chopped spinach.
Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks. There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. I may drizzle a few pieces with canna-chocolate next time.
This shrimp quesadilla is made with either cannabutter or canna-oil. The tortillas get crispy and cheesy, and they pair well with the salsa that I made pretty spicy, but that is your call.
Tangie typically stands above the rest of other “orange” strain offerings in terms of smell. It’s an orchard flush with Cuties clementines that was hit by the spray of a skunk a few days prior. I’m usually looking for muted green foxtails, but it’s usually the bright orange hairs that will catch your eye first.
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