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VICE’s very own Wilbert Cooper sits down for lunch with Geto Boys rapper, Scarface, one of the greatest lyricists of our time. Over a Mexican lunch at Mission Cantina (prepared by chef Zach Swemle), Scarface talks about his career, trends in the modern day rap scene, and his new album, Deeply Rooted. Although Scarface wasn’t totally down with the unconventional lunch fare—like raw beef heart—in the beginning, he did enjoy “whatever the fuck this is” by the end.

Read more from Wilbert on Salad Days and Scarface: http://munchies.vice.com/articles/the-truth-eats-your-salad-days/

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Get the top-rated recipe for BLT Salad at http://allrecipes.com/Recipe/BLT-Salad/Detail.aspx.

In this video, you’ll see how to make a simple chopped BLT salad. It’s loaded with crumbled bacon, chopped tomatoes, fresh lettuce, and seasoned croutons. The creamy dressing has just a hint of garlic.

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Get the recipe for the Bay Breeze Cocktail at http://allrecipes.com/recipe/baybreeze-cocktail/detail.aspx

Feel the breeze with this cocktail. Cranberry juice, pineapple juice, and vodka are served on the rocks and garnished with a lime wedge.

A quick and simple recipe for sweet and spicy chicken thighs: marinated to make them tender and fried with aromatics for amazing flavour. A cheap, delicious dish.

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State Bird Provisions, the wildly successful San Francisco restaurant birthed by chef/owners Nicole Krasinski and Stuart Brioza, is hands-down the most exciting restaurant we’ve ever filmed in; watching them open the doors for business is like the scene in The Wizard of Oz where they let Dorothy into the castle. When you walk inside, you’re presented with a barrage of carts topped up with the most delicious assortment of appetizers and cooks circling around with trays heaping with incredible food that was prepared just seconds ago in the open kitchen. This dim sum/cocktail party vibe was so great that Nicole and Stuart had to pry us away from watching the spectacle so that we could go to their favorite places to eat, like Ramen Shop in Oakland, where we sampled most of the menu and took down a good portion of the Japanese whiskey behind the bar, and Amnesia in the Mission district. We ultimately headed back to State Bird Provisions to watch Nicole “roll the shit out of the roti” and Stuart serving up his favorite late night dish, oxtail curry. Enjoy.

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You really can’t beat homemade scones! These are so much better than the ones in the shops and they are dead easy to make. Apple and blackberry is a winning combination too… it’ll be a struggle to even let them cool down without tucking in.

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The ideal kebab mixes both sweet and savory in a warm, slightly crispy pita, so when chef Lee Tiernan broke out the pomegranate molasses for his barbecued goat version, we knew something great was going down. Watch as Lee shows us the finer points to roasting some goat—and a perfect hunk of cured back fat—creating a crazy good snack.

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Check out the 5-star recipe for Rhubarb Berry Jam at http://allrecipes.com/Recipe/Rhubarb-Berry-Jam/Detail.aspx.

In this video, you’ll see how to make homemade jam with berries and rhubarb. It’s the perfect flavor combination. And this jam is so quick-and-easy to make. The secret is using blueberry pie filling. What an ingenious trick!

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Get the top-rated recipe for Cheesecake Lemon Bars at http://allrecipes.com/Recipe/Cheesecake-Lemon-Bars/Detail.aspx

This video shows you how to make lemon bars that are part creamy cheesecake. It’s a double-layered dessert with a smooth creamy cheesecake filling that sits atop a light, lemon-bar layer. Enjoy them with fresh raspberry sauce if you like.

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