Bong Appétit / web

El banquete italiano de Nonna Mariguana

Matt Zimbric viaja a un jardín secreto californiano de mariguana medicinal dirigido por Nonna Mariguana, una abuela de 91 años que cocina platillos italianos clásicos con un toque personal.
How-To / web

Make Lamb Pita Tacos With Raph Rashid

Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.
How-To / web

Make a Beef Flank with Smoked Beef Fat Vinaigrette with Luke Powell

Luke Powell is a master of smoked, cold-cut, and pressed meat.
How-To / web

Make Slow Roasted Lamb Shoulder Shepherd’s Pie with Miranda Campbell

Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.
How-To / web

Make Korean Beef Brisket Stew with Kimchi Pete

Australian chef Kimchi Pete shows us how to make a Korean Stew with beef brisket.
How-To / web

Edible Candles with Marc Salem

Mentalist and thought reader Marc Salem shows us how to make edible Hanukkah candles from pita bread.
Bong Appétit / web

Nonna Marijuana Responds to Your Comments

You may remember 91-year-old weed chef Nonna Marijuana from our premiere episode of Bong Appetit.
Sex + Food

Boner Constrictor

Felix Fang embarks on a slippery culinary slope after she and her friends attend an aphrodisiac themed dinner in Los Angeles’ Chinatown.
How-To / web

Steak Tartare with Julien Ponthieu

Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef to perfect this classic French dish.