Pineapple upside down cake brings back childhood memories for us at SORTED… real comfort school canteen puds. We have given it a modern tropical twist by adding coconut to the recipe… and not just that, but the milk makes the sponge so light and moist that it’s almost impossible to overcook.

Get the full recipe at: http://sortedfood.com/pineapplecake

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Negronis are a personal favorite around the VICE office. Whether it’s after work or after dinner, there’s no real wrong time to have a negroni. So we headed down to Philadelphia to have bartender Vincent Stipo show us to properly make the classic cocktail that is equal parts campari, gin and sweet vermouth.

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Check out the top-rated recipe for No-Noodle Zucchini Lasagna at http://allrecipes.com/recipe/no-noodle-zucchini-lasagna/detail.aspx

In this video, you’ll see how to make gluten-free zucchini lasagna. The only carbs you get are from all the fresh veggies. There are no noodles in this meaty, saucy, veggie-filled lasagna.Thinly sliced zucchini stand in for the pasta. You won’t miss the extra carbs one bit. Use ground beef or ground turkey.

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To celebrate marijuana legalization in Colorado, Munchies columnist David Bienenstock recently traveled to Aspen, to attend a legal seminar hosted by the National Organization for the Reform of Marijuana Laws—America’s oldest and largest group dedicated to legalizing cannabis. And since the late Hunter S. Thompson was one of NORML’s earliest and most consistent supporters, we figured what better way to embrace the sweet smell of herbal liberation in the Rocky Mountain State than by throwing a small victory party at Owl Farm—the author and advocate’s home and “fortified compound” in Woody Creek—featuring an appropriately over-the-top pairing of fully legal cannabis and high-end cuisine?

Pulling this off required first and foremost the permission and kind hospitality of Anita Thompson, Hunter Thompson’s widow, who resides at Owl Farm and keeps a close eye on her dearly departed husband’s literary legacy. Then, to handle the culinary and scientific feat of preparing a multi-course marijuana-infused meal of the highest order, we partnered Chef Chris Lanter of Aspen hotspot Cache Cache with cannabis-infusion expert Tamar Wise, former head of science at the world’s largest marijuana edibles company.

In all, we infused four different oils, using four different ganja strains, for use in four different preparations (three savory and one dessert), with a joint of each strain set aside for smoking. All served to a highly select group of heads at Owl Farm, including NORML’s founder, and Hunter S. Thompson’s close friend, Keith Stroup—our guest of honor. And now, it’s time to: Buy the ticket, take the ride…

Read more on MUNCHIES: I Made Marijuana Edibles at Hunter S. Thompson’s Ranch: http://bit.ly/1rGjQwo

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Check out the 5-star recipe for Robbi’s M&M Cookies at http://allrecipes.com/recipe/robbis-mm-cookies/detail.aspx

This video shows you how to make a simple, chewy cookie studded with M&M candies. They bake up crispy with a chewy interior and delicious candy-coated chocolate surprise. They’re always a favorite!

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Traditional meaty snacks that once you’ve made them you’ll be sure to bake them time and time again. Traditionally designed to be eaten on the back of a horse by english gentlemen… nowadays, more suited a picnic or packed lunch!

Get the full recipe at http://sortedfood.com/porkpie

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Check out the top-rated recipe for Grilled Lemon Chicken at http://allrecipes.com/Recipe/Grilled-Lemon-Chicken/Detail.aspx

In this video, you’ll see how to make a tasty, tangy marinade for grilled chicken. Dijon mustard, lemon juice, bell peppers, olive oil, and lots of garlic provide the signature zestiness. It takes just minutes to prepare. Let the chicken marinate for 20 minutes, then pop it on the grill or roast it in the oven, finishing it under the broiler. Garnish with a lemon wedge.

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It’s a load of bollocks that you have to buy all your food from supermarkets. In this episode, Nick Weston, founder of Hunter Gather Cook, teaches us how to make a meal from the plants we usually let our dogs piss on in the garden. Who would have thought that stinging nettles could be this delicious? We also learn how to skin a rabbit, anus last.

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We’ve dug into the MUNCHIES archive to bring you a Chef’s Night Out with rock star chef Enrique Olvera of Mexico City’s Pujol restaurant. What we love most about Chef Olvera is his fearlessness in the kitchen, exemplified by one his signature dishes: a pumpkin filled with baby corn covered with mayo mixed with coffee and ants. After this episode you’ll want to hop on the next flight to Mexico City, but until then you can live vicariously through this video.

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