When he’s not on the road, Rossdale’s appetite for exploration doesn’t dissipate. He has his own cooking show, Dinner with Gavin Rossdale, which debuted earlier this year, where he cooks at his home while in conversation with guests such as Serena Williams, Selma Blair, Common, Brooke Shields, and Tom Jones, among many others.

With another year of touring in the books, we asked Rossdale to share his favorite places he’s eaten at while on tour, and here’s what he had to say.

1. Alinea — Chicago

I first brought my band here to eat a few years ago. I had booked a table six months in advance, as I had seen we had a night off in Chicago. That is when I met Grant Achatz, who became one of my closest friends. His food is from another dimension. I’m not really a tasting-menu person at all. I prefer tasting the whole menu in more traditional ways, but Alinea is on a sparsely populated planet of food, full of performance, invention, and flavor. It’s an experience. We go whenever we can! And I was so sad to miss Alinea in Tokyo — there was just too much touring!

2. Boragó — Santiago, Chile

We had a night off in Chile. I had met Chef Rodolfo at a food event presented by Chef Dominique Crenn a few years ago. Rodolfo had traveled from Chile for this event. We connected over food and music. He came to our show in Santiago, and we had one of the best meals I’ve ever experienced: the seaweed preparations, the largest tomato I’ve ever seen, and firewood-grilled lamb that was the best I have ever tasted.

3. E Baldi — Los Angeles

Chef Edo — this is home. This is my family and me. The most precious memories are made here.

4. Atelier Crenn — San Francisco

Chef Dom is a force of nature. Somehow, I have spent more time with her in Cabo than anywhere else. But when in San Fran, we love to go here. The food, like Chef Dom, is playful, bright, and delicious — it’s a factual reflection of her: light, effortlessly gorgeous, but packed with flavor.

5. Asanebo — Los Angeles

Japanese food is the best. So clean. So simply complex. We are so lucky to count Asanebo as a local spot. So many dinners there. Always leave happy, nourished, and fulfilled. Swaaaq.

6. Audrey — Nashville

Chef Sean Brock is the king of the Appalachian Mountains. His staggering three-restaurant building, which includes a research and development kitchen and a staff decompression room, is a state-of-the-art elegy to fine dining — JUNE.

Exemplary Southern food — AUDREY.
His food is a walk through the history of Appalachian and Southern food, AKA the most thoroughly researched food imaginable.
A king of taste.

We were so thrilled that Chef Sean and his wife Adi came to our show at the Ryman. I think we had Joyland burgers that night after the show — also mad delicious.

7. Kronenhalle — Zurich

Ten weeks in Europe was a thrill on the food front. I love going as local as possible. When in Zurich, this is the place to go. Superb classics. Swiss service. Dreamy food. Enjoy.

8. Dom – São Paulo

Chef Alex Atala is the cool punk who turned to cooking and representing the Amazon and its exotic culture. His restaurant is in São Paulo. I had a great lunch there.

The post Gavin Rossdale Told Us His 8 Favorite Restaurants in the World appeared first on VICE.

I was intrigued to see if this was actually a viable replacement for gummies, as edibles can often be a crapshoot, either tasting heavenly or like Robitussin. I was tired of artificial fruit flavors and wanted something different that would taste like a snack I actually crave. Cannatela is reportedly available at over 120 dispensaries across New York. I ordered mine through The Travel Agency, a high-end dispensary and delivery service based in New York City, where it retails for $35. While Cannatela also has a pistachio version of its spread, which was huge news for me as someone who is obsessed with Pistakio, I wanted to start with the original hazelnut spread and go from there. 

THE TASTE

When you call your product Cannatela, it better taste like Nutella, and it passed the test. Its rich hazelnut flavor notes are just like Nutella, except a teensy bit runnier and less sugary. You wouldn’t be able to tell it’s infused with THC, which is a plus. The container comes with a double-sided plastic spoon, letting you choose whether to indulge in a small bite or a big gulp. 

Since the container contains 100 mg, I wanted to try it in small amounts with different pairings. Besides having a tablespoon of the Cannatela on its own, I also paired it with some Trader Joe’s snacks, including Danish Gingerbread Snaps and Snacky Clusters (sea salt potato chips, corn chip dippers, and mini pretzel nuggets covered in milk chocolate). My favorite pairing was the Danish Gingerbread Snaps because it was essentially an “adult” version of the sandwich cookies like Oreos and Cameos that I loved as a kid. 

THE HIGH

Despite going back for seconds and thirds of Cannatela, I got less high than expected. At most, it felt like a slight buzz, like what you’d get after having a glass of wine, versus the typical high that comes with eating an edible. While I was expecting to feel the THC a bit more, I do appreciate that it’s a dose low enough that you can keep eating it throughout the night without it being overwhelming. This makes it great for parties, since nobody’s going to ruin the vibe by getting paranoid.

IS CANETELLA WORTH IT?

I don’t anticipate spending $35 on a THC-infused jar of hazelnut cocoa regularly. Still, I appreciate how versatile it is, offering more recipe options than you’d get with the average edible. You can top your ice cream with it, make chocolate-covered strawberries, spread it on toast—the possibilities are endless! I do think that unless you’re planning to eat the whole thing by yourself, Cannatela works best with a plethora of snacks to pair it with and a couple of friends to help out. The high depends on how much you consume, so it also depends on the kind of experience you want. If you’re looking for a stronger high and don’t want to get a stomachache from eating too much chocolate, this might not be for you. But otherwise, why not indulge? 

The post Cannatela Is the Versatile Spread to Enhance Your Favorite Snack appeared first on VICE.

The latest season brings back the “Holiday Throwdown,” seeing Flay face off against previous contestants who want to take him down, from Top Chef season 16 winner Kelsey Barnard Clark to Food Network star Aarti Sequeira, while making Thanksgiving and Christmas dishes. Although some were able to defeat him, like Bobby’s Triple Threat newcomer Ayesha Nurdjaja, Flay still won most of the episodes. Surprisingly, his wins do make sense this season. Ahead of the season finale, let’s look back at moments from season 41 when he was rightfully victorious.

EPISODE 2 – “FRIENDSGIVING POTLUCK”

This was Antonia Lofaso’s second time competing on Beat Bobby Flay. She won on her debut with the help of Michael Simon in season 34, but she wasn’t so lucky this time around. Lofaso, who focuses on Italian cooking, chose sausage lasagna as her signature dish. When faced with the choice of picking Jet Tila—who’s had a lucky streak of never losing while helping Flay beat previous contestants— or Damaris Phillips—who has defeated Flay—as her teammate, she went with Phillips. While Phillips is a brilliant chef and pastry genius, the decision not to split up Flay and Tila (who even wore matching outfits!) backfired.

The ladies went the simple route, with cheesy garlic bread and a shaved Brussels sprouts salad as sides. Meanwhile, Flay and Tila had a tension-filled cook, with Flay looking a bit more stressed than usual, while making shrimp with anchovy breadcrumbs (as expected, flavored with Calabrian chilis) and a Castelfranco salad. It was a tight competition, as Flay and Tila’s lasagna was a tad overcooked, but combined with the sides, it turned out to be the winner of the night. While you can’t go wrong with cheesy garlic bread, I have to give Flay and Tila props for picking sides that weren’t as heavy as the lasagna, which I think was the key to them remaining an undefeated duo.

EPISODE 4 – “GHOST OF BOBBY FLAY’S PAST”

Keeping a Christmas Carol theme, the episode featured three chefs who had previously beaten Flay, face-to-face: Esther Choi, Amanda Freitag, and Maneet Chauhan. After Chauhan emerged victorious after battling it out with Choi and Freitag, the Tournament of Champions two-time champ seemed like the perfect person to take Flay down again. Alas, despite trying to throw Flay off by picking mutton meat pie as her signature dish (Flay is notoriously awful when it comes to pastries), he wound up winning against her with Choi’s help. While it was surprising to see Chauhan lose, Beat Bobby Flay is nothing compared to dealing with TOC‘s tedious, randomizer-based format while competing against some of the country’s best chefs. Flay had a huge advantage with Choi, who’s a beast in the kitchen. He decided to go with flavors that fit Choi’s Korean cuisine, giving them a leg up.

While Chauhan and Freitag decided to pair their mutton meat pie with kedgeree rice with smoked haddock and a raspberry summer trifle, their pie didn’t win over the judges and the dishes didn’t look nearly as appetizing as Flay and Choi’s Korean mutton meat pie (with a kick of spice from kimchi), which was accompanied by crispy Brussels sprouts with bacon and kimchi, and a crunchy salad with cucumbers and chilis. But as Choi semi-jokingly quipped, it really was her win, as she influenced Flay’s direction and gave him pointers on how to maximize the Korean flavors.

EPISODE 5 – “CHRISTMAS EVE-RYWHERE”

Given Flay’s personal tie-in, this was a weird episode. We have Top Chef and Triple Threat star Brooke Williamson, who is dating Flay, competing against him. While they don’t address their romance on TV, there’s plenty of banter, including Flay pointing out that she’s lost each time she’s been on Beat Bobby Flay. But it also meant that Williamson could mess with him more, picking three signature dishes: chateaubriand, potato latkes, and a dessert soufflé. Flay decided to rely on his go-to, putting chiles on everything—including the soufflé! While I can’t help but roll my eyes at him defaulting to his expected moves, I will give him props for using the chiles in unexpected ways.

Typically, the judges aren’t household names, but this time the panel included Top Chef‘s Karen Akunowicz. We’ve recently seen her thrive in many of Food Network’s shows, including Tournament of Champions and Triple Threat, so she knows flavor. While she thought his chile-crusted chateaubriand was a bit too spicy, she called his latkes, which were topped with goat cheese and green chili sauce, an “outstanding bite.” Meanwhile, Williamson, who competed with the help of fellow Top Chef alum Claudette Zepeda, didn’t wow the judges with her classic take on the chateaubriand, paired with a traditional latke and chocolate soufflé with a passion fruit anglaise. As much as it pains me to admit it, Flay deserved the win.

The season 41 finale of Beat Bobby Flay airs on Tuesday, Dec. 16 on Food Network

The post ‘Beat Bobby Flay’ Season 41 Dishes Bobby Flay Actually Deserved to Win With appeared first on VICE.

The classic, two-toned, no-frills design struck me; it didn’t look conspicuous and became a new THC go-to.

Here’s why Amigos stands out among other popular, competing brands of THC drinks.

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Amigos Pineapple Cannabis Soda (opens in a new window)

$39.99 for a 4-pack at Tillmans Tranquils

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Buy Now (opens in a new window)

YOU MIGHT ALSO DIG: Best THC Drinks of 2025: Weed-Infused Seltzers, Tonics, and Cocktails That Hit Just Right

A DELIGHTFUL, NOSTALGIC FLAVOR

The first Amigos flavor tried was the pineapple soda. Within the first sip, I was taken back to my childhood, drinking pineapple Fanta—a soda I loved, but hadn’t had in over a decade. It felt so comforting, in a way that THC drinks rarely are. It also reminded me of Materva, a Cuban yerba mate soda I grew up drinking, crafted in Miami, where Amigos is made as well. Other THC drink brands I’ve tried recently have a medicinal or earthy aftertaste, so it’s always a plus when a beverage doesn’t taste like flower. 

After enjoying the pineapple flavor, I wanted to see if the strawberry soda was just as good. Thankfully, it was—if not even better. It reminded me of artisanal soda, with the strawberry flavor tasting natural instead of artificially sweetened. That’s because Amigos actually uses real fruit juice, which makes it taste much better than other leading brands. It’s 120 calories, which is about the same as a regular-sized can of soda, but that extra sugar is worth it here.

A CHILL HIGH, NO MATTER THE DOSAGE

Because it tastes like soda, I had to remember to pace myself, as both the pineapple and strawberry sodas are 50 mg. My tolerance fluctuates according to the brand, and my usual sweet spot is 10 mg. The Amigos soda cans are 16 oz, so I started with half to see how it would feel. They are made with hemp-derived THC, containing less than 0.3 percent Delta-9 THC. Amigos is fast-acting, making me feel a full-body chill within the first 20 minutes or so. After waiting an hour, I drank the whole thing. Even though it was 50 mg, which is labeled as a “mega dose,” the soda gave me a chill high—the type where I can relax and watch trashy reality TV without being reminded of deep-rooted trauma. Score! For those who aren’t used to such a high dosage, Amigos also offers a selection of tropical, cocktail-inspired flavors at 5 mg: Watermelon Mojito, Key Lime Margarita, and Cherry Limeade.

It’s the perfect THC drink when you’re looking for something on the stronger side but don’t want to sacrifice taste.

WHERE TO BUY AMIGOS

• Amigos is available nationwide and select online retailers, like Tillmans Tranquils. You can find a location near you that carries it on its site.
• The sodas retail for $9.99, and four-packs are available for $39.99.
• For those who aren’t used to such a high dosage, Amigos also offers a selection of tropical, cocktail-inspired flavors at 10 mg: Watermelon Mojito, Key Lime Margarita, and Cherry Limeade.

TAKE YOUR PICK OF AMIGOS

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Amigos Pineapple Cannabis Soda (opens in a new window)

$39.99 for a 4-pack at Tillmans Tranquils

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Amigos THC Cherry Limeade (opens in a new window)

$21.99 for a 4-pack at Tillmans Tranquils

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Amigos THC Watermelon Mojito (opens in a new window)

$21.99 for a 4-pack at Tillmans Tranquils

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Amigos THC Key Lime Margarita (opens in a new window)

$21.99 for a 4-pack at Tillmans Tranquils

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Amigos Strawberry Cannabis Soda (opens in a new window)

$39.99 for a 4-pack at Tillmans Tranquils

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Amigos Lemon Lime Cannabis Soda (opens in a new window)

$39.99 for a 4-pack at Tillmans Tranquils

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Amigos Grape Cannabis Soda (opens in a new window)

$39.99 for a 4-pack at Tillmans Tranquils

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The post We Tried Amigos, the THC Drink That Somehow Snuck Into Our Rotation appeared first on VICE.

DUNKIN’ 

Dunkin always has the best range of merch, from bedding to apparel, so even though the holiday season just started, many of their Christmas-themed items are already sold out. We’re hoping they restock soon because their Jellycat-like plushie of the Dunkin’ iced coffee is adorable! The pink Munchkin crew socks are also too cute. Either of these would be the perfect present for the Dunkin’ fan in your life. 

WHITE CASTLE

White Castle upped their merch game this year, releasing items you didn’t even know you needed till now. The company recently unveiled its Crocs set, featuring little burgers. If Crocs aren’t your thing, White Castle also has other worthy goodies, like a pickleball set, a knit hat and scarf set, and friendship bracelets. The best item, though, is the Love Castle Robe, making sure you feel luxurious while enjoying your sliders. And in the off chance you’re a White Castle family with an expendable income, there’s also a bouncy castle! 

RAISING CANE’S

Raising Cane’s is giving every fast-food chain a run for its money with its Christmas merch line. They teamed up with A Christmas Story to create apparel inspired by the holiday classic, releasing some of the year’s most coveted items. While the pink bunny pajama pants are nice, it’s the bunny suit that made me ready to drop some money. It’s as silly as Ralphie’s onesie in the movie, but it looks extremely cozy and pretty cute. 

Another great piece of Raising Cane’s and A Christmas Story merch is its collection of limited-edition plushies featuring its mascot, Cane, as Ralphie. Unsurprisingly, it’s all sold out, but as soon as they’re back in stock, I’m buying everything!

MCDONALD’S

After all the buzz surrounding the Grimace shake a couple of years ago, McDonald’s learned that people go nuts for the fuzzy purple blob. He’s the star of McDonald’s best holiday merch, from a not-so-ugly Christmas sweater to cozy slippers. 

TACO BELL

While some fast food brands go for gaudy, campy merch, Taco Bell understands you need an outfit that’s more practical than laundry day. Their sweats collection is understated and easily wearable, with the Taco Bell logo tastefully placed in solid-color co-ords.

KFC

If, unlike Taco Bell’s collection, you’re looking for something that screams Christmas, KFC has just the right merch. Their t-shirt and sweatshirt, featuring Colonel Sanders holding a bucket of fried chicken in the snow, have a touch of whimsy. At the same time, the pajama pants are loud and colorful, featuring the entrepreneur and mascot up to holiday hijinks, from riding a moose to ziplining through Christmas lights. 

The post The Best Merch and Swag For Your Fast Food-Obsessed Loved One appeared first on VICE.

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1. LEGALLY ADDICTIVE

I bought a bag of Legally Addictive’s Surprise Party flavor on a whim at LaGuardia Airport, intrigued by the concept of cracker cookies. I was pleasantly surprised that they live up to their name. They’re sweet with a hint of saltiness from their toffee layer, with a nice crunch. Not only did I get another bag for my partner’s family, but I turned my mother-in-law into a fan, who ordered a pack online. And thankfully, Legally Addictive just released two holiday flavors: Peppermint Crunch and Salted Gingerbread.

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Legally Addictive Surprise Party (Single Pack) (opens in a new window)

$9.99 at Legally Addictive

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2.  PEPPERMINT STICK KITKATS

Nearly every limited-edition KitKat is better than the plain, milk-chocolate wafer cookie, and this peppermint flavor is no exception. With the minty-fresh flavor of a candy cane and the creamy sweetness of the white chocolate, it tastes just like Christmas.

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Kit Kat Peppermint Stick (8 oz. Bag) (opens in a new window)

$4.97 at Walmart

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3. REESE’S PEANUT BUTTER TREES

I love Reese’s peanut butter cups, but I particularly enjoy the Christmas tree-shaped version because you get a soft, gooey mound of chocolate-covered peanut butter; the texture feels smooth and melts in your mouth. The white chocolate ones are my favorites!

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Reese's Milk Chocolate Peanut Butter Trees (6-count Pack) (opens in a new window)

$6.32 at Walmart

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4. HERSHEY’S SNICKERDOODLE COOKIE KISSES

Hershey’s always goes hard for the holidays, putting out a variety of Kisses flavors, but while candy cane and chocolate truffle are classics, sometimes you want something different. Their Snickerdoodle Cookie Kisses have that scrumptious cinnamon-sugar flavor from the holiday favorite, making them perfect for anyone with a big sweet tooth. 

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Limited Edition Hershey's Kisses Snickerdoodle Cookie (opens in a new window)

$23.97 at Walmart

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5. SNOOPY GOLDFISH HOLIDAY PEPPERMINT COCOA GRAHAM COOKIES

While Wicked has taken over the branding for seemingly every product, Snoopy is a close second. The Peanuts beagle is everywhere these days! Now, he’s the Christmas mascot for Goldfish, with a limited-edition peppermint-chocolate version of the cheddar crackers.

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Goldfish x Snoopy Holiday Peppermint Cocoa Graham Cookies (opens in a new window)

$2.79 at Target

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6. OREO SNOWBALLS

I grew up eating Wonder Balls—a milk chocolate shell filled with Disney character-shaped candy inside—until they disappeared. These Oreo snowballs are an adult version of the Wonder Ball. Instead of being filled with candy, it has something much better: a cream filling with Oreo bits! 

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OREO Chocolate Candy Holiday Snowballs (4-pack) (opens in a new window)

$3.82 at Walmart

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7. PILLSBURY MINI SOFT BAKED THE NICE LIST 

One of the best snack innovations of the 2020s has been Pillsbury’s ready-to-eat mini soft-baked cookies, letting you tap into the nostalgia of the classic cookies without any work. While most flavors were based on childhood cereals like Lucky Charms, Pillsbury just added a holiday flavor to its lineup with the introduction of the mini sugar cookies aptly named “The Nice List.” 

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Pillsbury Soft Baked 'The Nice List' Mini Cookies (opens in a new window)

$2.47 at Instacart

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The post The Best Stocking Stuffer Sweets for the Christmas Season appeared first on VICE.

Naming Lettuce albums is always a good time. For this one, our drummer, Adam, hit me up during the decision-making process and convinced me that Cook is the right title for our upcoming record. Since I’m generally the most culinary-focused cat in the band, he tasked me with finding the right imagery that would make the Cook artwork come together. Our last three records were abstract artwork, and we’ve been excited to explore other concepts. 

Coincidentally, my girlfriend had recently brought back a stack of banged-up salsa records from Peru, including this classic Ismael Miranda release from Fania in the early ’70s. I immediately sent him the cover and told him this is what we’re doing: getting six chef whites outfits with the hats, etc. We reluctantly did a photo shoot that came out great, and got everyone in the band more excited about the whole artistic concept.  

At that point, the ideas started flowing. The obvious parallels between music and food are endless, and at some point, someone had the idea to create a recipe book to insert into the vinyl version.  

We all come from different culinary backgrounds, but we all share a passion for cooking. Most of us cook at home regularly. We tour a lot, so cooking meals at home is grounding and a healthy routine to get into. We decided to have everyone in the band contribute a couple of recipes. The recipes are either things we make regularly or old family recipes.

We also got way into wine over the last 8-10 years. So, our trumpet player, Eric Benny Bloom, and I started a wine distribution company in Colorado, focusing on low-intervention, biodynamic wines.  We had the opportunity to create two Lettuce wines with Aquila Cellars to accompany the Cook release. 

We’ve become friends with a bunch of incredibly talented chefs over the years. They’re all super cool, generous folks who love funky music. 

Whilst brainstorming other ideas to build on the Cook concept, we called on a few of our chef pals to do some videos, trying out our recipes. Josh Capon is one of our first chef fans who started inviting us to Lure Fish Bar in NYC, and we knew his video would be super fun because he’s a hilarious dude with tons of charisma. 

Check out a video of Chef Josh Capon recreating Adam Deitch’s family’s Caesar salad recipe and share the recipes Lettuce included in their cookbook. Who knows, you may find something enticing to sink your teeth into.

Nigel Hall’s Recipe:

I grew up in D.C. but moved to the Northeast, craving the comfort food we call American Chop Suey. When I met my Italian wife from New Orleans, she informed me it’s actually a shortcut Bolognese!

Chop Suey aka Jamie’s Easy Bolognese

INGREDIENTS:

2 tablespoons of extra-virgin olive oil
1 medium yellow onion, diced

1 garlic clove, minced

1 lb ground chicken or turkey

1 (24 oz) jar of your favorite store-bought marinara

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon crushed red pepper
1 lb package dried fusilli pasta

Freshly grated Parmesan or Romano cheese and fresh basil, for topping

DIRECTIONS: 

-Heat a large sauté pan over medium heat. Add two tablespoons of olive oil. When the oil is shimmering, add the onion and cook until translucent. Add the garlic, and continue cooking until softened.

-Next, add the ground meat of your choice—season with salt, pepper, and chili flakes. Increase the heat, and keep everything moving so the garlic doesn’t burn. Once the meat is browned and cooked through, add the sauce.

-Reduce the heat to low, and simmer for 20-30 minutes. 

-While the sauce is simmering, bring a large pot of salted water to a boil. When the water is at a rolling boil, add the pasta. While the pasta is cooking, taste and adjust your sauce as needed. If it has reduced too far, you can always thin it out with a bit of pasta water.  

-When the pasta is al dente, strain it through a colander in the sink. 

-Place cooked noodles in a bowl, and top with sauce, Parmesan, and fresh basil! Enjoy!

Eric “Benny” Bloom’s Recipe: 

As some of you might know, I am half Azorean Portuguese. I am from Bristol, RI, which has one of the largest Portuguese populations in the Northeast, aside from Fall River and New Bedford, Massachusetts. This is a very typical dish among the Portuguese, especially in the Azores!

Soupa De Couva (Portuguese Kale Soup)

INGREDIENTS:

¼ cup olive oil
2 medium yellow onions, cut into ¼-inch pieces

4 cloves garlic, minced
1 tablespoon smoked paprika

2 teaspoons of ground cumin

3 medium white or russet potatoes, cut into ¼-inch pieces

3 large links linguiça, sliced (Kielbasa, andouille, or spicy Italian sausage also work)

2 bunches of kale, julienned
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed

8 cups of chicken stock

2 cups of water
2 bay leaves

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS: 

-In a large pot, heat olive oil on medium heat. When hot, add the sausage. Only lightly sear the sausage before removing it from the pan and setting it aside.

-Add the onion to the same pot. Sauté until translucent before adding the garlic to prevent burning. Add salt, pepper, paprika, cumin, and bay leaves.

-Deglaze the pot with chicken stock. Then, add the potatoes and bring to a boil. Simmer for 15 minutes, then add ⅔ of the beans (drained and rinsed) and the kale to the pot. 

-While the soup is simmering, take the remaining ⅓ of the beans and place them in a blender with just enough liquid from the soup to make a paste. Add the paste to the soup.

-Let the soup simmer for another 10-15 minutes to thicken. Taste and adjust the seasoning if necessary before you kill the heat, and let the soup rest for 10 minutes. Remove bay leaves, and serve with a nice piece of crusty bread and an ice-cold beer!

Shmeeans’s Recipe: 

I have had the privilege and honor of being married into a wonderful, loving Italian family that loves to cook and spends many hours laughing, talking, and eating in the kitchen. We spend many of our summers on the Jersey Shore, and here is one of the classic meals that can be shared with your friends and family. 

Nonna’s Eggplant and Spaghetti Casseruola

INGREDIENTS:

2 medium or large purple Italian eggplants
½ cup finely chopped onion

1 tablespoon minced garlic
¼ cup fresh basil leaves
½ teaspoon sugar
Olive oil
2–3 cups shredded mozzarella cheese
½–1 cup grated Locatelli or Romano cheese
2 (28 oz) cans crushed tomatoes
1 (28 oz) can tomato purée
1 lb box of thin spaghetti
1–2 cups breadcrumbs

Salt and ground black pepper, to taste
3-quart baking dish (15.5″ x 9.3″ x 2.1″)

DIRECTIONS: 

-Begin by making the marinara sauce. In a large saucepan, heat two tablespoons of olive oil over medium heat. Gradually add the basil, onion, and garlic, and sauté until softened. (Careful not to let them burn!)

-Add the tomato puree, and simmer for a few minutes before adding the crushed tomatoes. Finally, add the sugar, a little salt, and some pepper. Let the sauce cook on low heat while you are preparing the eggplant, stirring occasionally. 

-Fill a large pasta pot with water and set it over low heat. When the eggplant is nearly done sautéing, raise the heat to bring the water to a boil.

-Trim one inch off the top and bottom of each eggplant. Partially peel the skin, leaving several one-inch-wide strips of skin lengthwise around each eggplant. Slice into one-inch thick rounds.

– Heat a generous amount of olive oil in a large frying pan over medium heat. Add the eggplant slices in batches. As they sauté, the slices will absorb oil quickly—press down gently with a spatula to help release some of the absorbed oil as they cook. The eggplant is done when it’s soft and slightly browned around the edges. Add more olive oil as needed between batches. Transfer finished slices to a paper towel–lined dish and set aside.

-Break the thin spaghetti in half as you add it to the boiling water. Cook according to the package directions for al dente—do not overcook. Strain the pasta, then return it to the pot. Add enough marinara sauce to lightly coat the noodles, and set aside. 

-Assemble the casserole by spreading a layer of marinara sauce over the bottom of a 3-quart baking dish. Add a layer of spaghetti, then about six slices of eggplant. Sprinkle with breadcrumbs and grated cheese, then top with shredded mozzarella. Repeat the layers—sauce, spaghetti, eggplant, breadcrumbs, grated cheese, and mozzarella—until the dish is full. Finish with a final layer of marinara sauce.

-If you have remaining eggplant, you can make a side dish of eggplant parmigiana (same process without the spaghetti!) Buon appetito! 

Adam Deitch’s Recipe:

My dad has been perfecting his Caesar salad recipe for decades, ever since my mom first introduced it to him. I love it so much that I can eat like four bowls in one sitting. During the holidays, when he makes it, I get a little worried that if anyone has seconds, it’ll be gone before I get mine!  I’m addicted to this dressing, and romaine lettuce is one of the healthiest in the Lettuce family. Enjoy and share “Bobby’s Caesar” with a loved one!

Adam’s Dad’s Caesar Salad Recipe 

INGREDIENTS:

1 large head romaine lettuce, cut into 1-inch strips, washed and dried (a salad spinner works best)

3–4 garlic cloves, peeled and finely chopped
1–4 anchovies

⅓–½ cup extra-virgin olive oil
1 lemon
1 teaspoon Worcestershire sauce
4 tablespoons mayonnaise (Hellmann’s or Vegenaise)
2–3 tablespoons Dijon mustard (“Pardon me, do you have any Grey Poupon?”)
¼ teaspoons hot sauce (Tabasco, Crystal, or Frank’s all work—add to taste)
2–3 tablespoons Parmesan cheese

Croutons (optional)

DIRECTIONS:

-Cut the romaine lettuce into one-inch strips. Wash and let dry in a colander or use a salad spinner if you have one. 

-In the bottom of a large wooden bowl or any large salad bowl, press the anchovies into a paste using the back of a fork. Add the garlic, and mash it together with the anchovies until combined. Stir in the Worcestershire sauce, mayonnaise, and Dijon mustard. Then slowly drizzle in the olive oil while whisking everything together. Once fully incorporated, squeeze in the juice of half a lemon and add the hot sauce of your choice.

-Taste your dressing. Adjust seasoning if necessary with more lemon juice or hot sauce. 

-Mix dressing with washed romaine, and top with Parmesan cheese and croutons if using. 

DIRECTIONS FOR CROUTONS:

-Cut a large, inch-thick slice of sourdough bread.

-Brush both sides with olive oil

-Rub a halved garlic clove on both sides of the bread

-Toast the bread on both sides in a frying pan

-Cut garlic toast into ¾-in squares

Deitch’s Ginger Miso Soup

Have you ever had red miso soup? It’s a little tastier than white miso soup. I had it at a pretty high-end Japanese restaurant, and I’ve been hooked ever since. I might’ve eaten three bowls that night. Since then, I’ve been making my own.  It’s a healing, soul-soothing soup experience. Enjoy.

For Dashi Broth:

2 quarts of water
2 pieces dried kombu, rinsed

1 small package (20 g) dried bonito flakes (optional)

¼ cup red miso paste

DIRECTIONS:

-In a medium-sized pot, combine two quarts of water and the kombu. Bring to a boil over high heat. Once the water begins to boil, remove the kombu and set it aside. Turn off the heat, and add the bonito.

-When the bonito settles at the bottom of the pot, it’s time to strain! Using a fine-mesh strainer, pour the liquid into another medium-sized pot or a pitcher, then return it to the pot after straining. 

-Take 1 cup of dashi and whisk it into the miso to make a loose paste. Add the paste back to your pot of dashi.

For the Miso Soup:

1 (14 oz) block firm tofu, cut into small cubes

2 green onions, thinly sliced

1 thumb of ginger, peeled and grated on a microplane

TO BUILD SOUP:

-Place the finished dashi back on the stove, and bring to a low simmer. 

-Drain the liquid from the package of tofu, and pat the block dry with a kitchen or paper towel. Cut the tofu into small cubes, and add to the dashi. 

-Peel and grate your ginger, then add it to the soup. You can also cut thin slices to add to the soup if you want a little kick.

-Serve in a large bowl and top with thinly sliced green onions.

Ryan Zoidis’ Recipes:

This is my go-to salad. When we were cooking on the road, I would make a huge one for the band and crew. It’s simple and lightens up anything you pair it with, from pasta to grilled meats and fish. My mom taught me how to make the simple vinaigrette.

Zoid’s Herb Salad

INGREDIENTS & DIRECTIONS (For the Salad):

1 head green leaf lettuce

1 head red leaf lettuce
1 bunch parsley
1 bunch cilantro

1 bunch of mint

-Wash and dry all of the lettuce and herbs. Rough-chop the herbs and tear the lettuce into large pieces with your hands—place in a large mixing bowl. 

INGREDIENTS & DIRECTIONS (For the Dressing):

1 clove garlic

1 lemon

1 teaspoon of Dijon mustard
¼ cup extra-virgin olive oil

½ teaspoon of honey

-Smash and mince the garlic on a cutting board. Then sprinkle some salt over the garlic. Keep chopping and scraping the garlic until you have a nice paste. You can also use a mortar and pestle to do this.

-In a small bowl, mix the garlic paste with the remaining ingredients—season with fresh cracked pepper.

-Pour your finished dressing over the bowl of greens and herbs. Using your hands or serving utensils, mix the salad until thoroughly combined. Serve immediately. Enjoy!

Papá a la Huancaina:

A classic Peruvian dish I learned from my girlfriend, Pola:

INGREDIENTS:

2–3 lb Yukon Gold potatoes

1 cup aji amarillo paste

1 head of garlic, peeled and chopped

3 large red onions, peeled and quartered, cores removed
1 sleeve Saltine crackers

¼ cup peanut oil

1 (12 oz) can evaporated milk
4 hard-boiled eggs
1 (20 oz) jar Peruvian olives

DIRECTIONS: 

-Rinse potatoes and place them in a large pot of salted water. Bring to a boil and cook, with the skin on, for 30-40 minutes. Be careful not to overcook them. 

-While potatoes are cooking, heat oil in a large sauté pan over high heat. Add onions and sauté until soft (about 10-12 minutes), stirring every couple of minutes to prevent burning.

-Next, add the aji amarillo paste and chopped garlic. Continue cooking over high heat for 5–10 minutes.

-Transfer the mixture to a blender. Add one can of evaporated milk and the sleeve of saltines (you may need to do this in two batches, depending on the size of your blender). Blend until smooth, adding salt to taste.

-Once the potatoes are finished cooking, drain the water, and let them cool slightly.  Peel while they’re still hot. Let cool completely before slicing into ¼ inch slices.

-Cut hard-boiled eggs in half lengthwise. Remove pits from olives.

-Arrange potatoes on a large platter—Spread Huancaina sauce over the top. Garnish the platter with the hard-boiled eggs and olives. 

Erick Coomes’s Recipe

Basil Watermelon Salad

On a very hot summer day, this dish will cool you down and rehydrate you. The basil has anti-inflammatory, antimicrobial, and antioxidant properties. It supports blood sugar regulation, heart health, and mental well-being. Let your food be your medicine. 

INGREDIENTS:

3–4 cups watermelon, chopped into bite-size pieces

1 handful fresh basil leaves

1 Persian cucumber, thinly sliced

1/2 cup heirloom cherry tomatoes, halved

Lebanese olive oil, for a light coating

Italian balsamic vinegar, for drizzling (use the best you can find)

Maldon sea salt, to taste

Directions:

Place the chopped watermelon on a rounded serving plate or in a shallow bowl.

Tear the fresh basil leaves and gently drop them over the melon from about 1 to 1.5 feet above the plate.

Arrange a few Persian cucumber slices around the watermelon.

Add the halved cherry tomatoes evenly around the dish.

Lightly coat the ingredients with Lebanese olive oil.

Drizzle with high-quality aged Italian balsamic vinegar.

Finish with a sprinkle of Maldon sea salt.

Serve immediately. Enjoy! 

The post Here Are Lettuce’s Recipes From Their New Album’s Accompanying Cookbook appeared first on VICE.

SUGARED RICE CRACKER STARS

As someone with many gluten-free friends, picking out party snacks tends to stress me out because I like to make sure that everyone can indulge. These crackers are among the best gluten-free options from Trader Joe’s. They’re sweet and savory, and crispy enough to hold up with any dip, so they’re always a hit. Pro tip: pair it with the Blue Cheese Roasted Pecan Dip—you won’t regret it! 

JINGLE JANGLE

I actually bought these recently for a holiday party, but couldn’t resist and opened them early. Honestly, no regrets! Whether you’re having a bad day and need an assortment of sweets or want to have some chocolate treats that everyone can eat, Jingle Jangle is a must-have. It includes mini milk and dark chocolate pretzels drizzled in white chocolate; caramel popcorn coated in dark chocolate; bits of Joe-Joe’s covered in dark chocolate; M&M-like chocolates with a red coating; and milk and dark chocolate itty-bitty peanut butter cups. Even though I hate popcorn (I can’t stand when it gets stuck to my teeth!), I was surprised that the caramel chocolate popcorn was my favorite of the bunch. 

SPANISH SHEEP MILK CHEESE WITH QUINCE JAM

Every party spread needs a charcuterie board, and this one deserves a spot on yours. The sheep cheese is salty, but the quince jam enhances its flavor, adding tartness and depth. It’s heavenly when served warm and gooey, pairing well with the Raising Rosemary or Fig & Olive crisps. 

ASTOUNDING MULTI-FLAVOR MINI PRETZELS

This has become another of my holiday favorites. It’s impossible to pick one of TJ’s candy pretzel flavors, so why not have all? This pack comes with peanut butter-covered pretzels sprinkled with Joe-Joe’s cookie bits and “chocolate gems” (TJ’s version of M&M’s); coffee candy-coated pretzels drizzled with dark chocolate; milk chocolate-covered pretzels with rainbow pareils (aka round sprinkles); and dark chocolate-covered pretzels topped with peppermint candy pieces. 

SWEET CANNOLI DIP

This dip technically isn’t a holiday snack, as it’s thankfully available at TJ’s year-round, but it’s a must for every holiday party. Not only does it pair well with anything sweet, but you can easily dress it up for the season by sprinkling on some cinnamon or candy cane bits. 

DARK CHOCOLATE COVERED PEPPERMINT JOE-JOE’S

All Joe-Joe’s are addictive, and while I’m a big fan of the ube and pumpkin spice flavors, the ones I get the most excited about are the peppermint kind. They’re essentially chocolate-covered cookies with peppermint pieces on top. 

The post Trader Joe’s Must-Have Snacks for Your Holiday Party appeared first on VICE.

Farideh is a hilarious producer, host, recipe developer, culinary director, and joke teller. Her cooking videos not only inspire and educate but also comfort and entertain. There’s never a dull moment in Farideh’s kitchen. 

In the most recent Munchies video, the chef makes savory steak frites. Farideh’s version of this classic French bistro dish consists of juicy ribeye, a rich au Poivre sauce, and crispy, golden fries. Of course, if you’re a long-time fan of Farideh, you know the preparation for this dish won’t be without smoke and flames.

“We’re back!” she announces at the beginning of the video. “Same horrible kitchen with the ugly backsplash, and you’re old friend Farideh.”

Farideh starts by cutting up potatoes for French fries, then soaking them in ice water for 30 minutes. 

“What that does is remove the starch, which in turn will make them fluffy and light on the inside and crispy on the outside.”

She then explains that she will double-fry them for extra crisp.

As for the steak, she recommends using a boneless ribeye and letting it sit at room temperature—salted—for 30 minutes before cooking. 

While the steak is doing its thing, she prepares an au Poivre sauce by dicing a shallot, crushing up some pepper corns, and smashing garlic. 

“We’re gonna do a first fry of the potatoes,” she tells viewers. “After my first fry, I’ll cook my steak. And then, while my steak is resting, I’ll start to cook the fries a second time. And while the fries are cooking the second time, I’m gonna make my au poivre sauce.”

“There’s gonna be a lot happening at once,” she warned. “We got this. Let’s do this.”

If you want to watch her dominate the kitchen and finish this mouth-watering recipe, head over to VICE’s Munchies channel or tune into the video below.

The post The Ultimate Steak Frites Recipe appeared first on VICE.

Of Mice and Munchies

Research from December 2023 discovered that cannabis activates the brain’s mediobasal hypothalamus. This part of the brain regulates energy, manages metabolism, and controls food intake. When it detects a lack of nutrients, it sends hunger signals that politely ask you to go get a grilled cheese. 

The mice in the experiment were exposed to a cannabis vapor. Shortly after, they got to snacking. Scientists observed that the mice were eating more than usual. But they were dining on smaller meals more frequently. It’s like eating a bag of chips, then a handful of peanuts 10 minutes later, and three Oreos after that. 

Special imaging and electrical recording techniques revealed mediobasal hypothalamus activity, which made mice think they were hungry. Technically, they weren’t in need of sustenance. But if you feel hungry, what’s the difference? Go get those Pringles. 

Why Do We Crave Skittles and Not Salads?

Our brains are wired to seek out sugary, carbo-loaded, fatty foods because those have the most calories. Modern times have made calories the enemy, but our ancient ancestors prioritized high-cal foods for survival. This is some primitive shit, guys. 

When our mediobasal hypothalamus is stimulated, it guides us toward those high-calorie foods. However, we don’t have to give in to those urges. I love dipping pretzels in peanut butter whilst toasted, but a dank Sweetgreen salad also makes my brain, tongue, and tummy happy. If you’ve never done it, try eating healthy (not boring) food when the munchies wave crashes over you. You are the commander of your own destiny — and diet.

When the Munchies Hit

You might notice that not all cannabis products give you the munchies. It depends on the blend of cannabinoids and the dosage. To the surprise of no one, the bigger the dosage, the more likely you are to get snacky, and the stronger the munchies will be. 

As far as cannabinoids, THC is the one that drives munchies. Again, not surprising. The research on precisely which cannabinoids trigger the munchies (besides THC) is fuzzy. But some scientists believe CBG may also influence the mediobasal hypothalamus. If you want to avoid munchies, CBD should be a safer option. 

Do Munchies Make You Gain Weight?

Everyone’s body and metabolism are different. But research shows that many stoners are lean and have a healthy BMI, despite excessive munchies. I can’t promise you that munchies won’t impact your weight. But both anecdotal and scientific research suggest that weed can actually boost metabolism, making up for the munchies. 

Final Course

The munchies can be frustrating for people trying to eat healthy or manage their diet. I get it. However, there’s no need to feel guilty about this common stoner side effect. In fact, I recommend embracing the munchies because everything tastes better when you’re high. It’s like eating Cheez-Its and Sunkist soda from the table of Dionysus — decadently tasty. 

Manage Munchies With These Treats

If you’re trying to cut down on your munching, the Out of Office Raspberry Gummies might be perfect. With just 1.5mg THC, you can feel a light high and possibly avoid the hunger pangs.

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Soul

Out of Office THC Raspberry Gummies (opens in a new window)

Available at SOUL

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THCa does not have strong psychoactive properties on its own, so these Watermelon THCa Gummies won’t get you super high, if they get you high at all. But they offer soothing benefits, so you can chill without the intrusive snack thoughts.

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Cheef Botanicals

Watermelon OG THCa Gummies (opens in a new window)

Available at Cheef Botanicals

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Vena’s Full-Spectrum CBD Bites contain trace amounts of THC and other cannabinoids, giving you that delightful entourage effect and reducing the munchies risk.

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Vena CBD

Full Spectrum CBD Bites (opens in a new window)

Available at Vena CBD

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The post The Mystery of Munchies: Why Does Weed Make You Hungry? appeared first on VICE.