Press Raves

  • In a category of its own...

    In a category of its own...

    "The High Times cookbook is in a category of its own—intelligent, savvy, and knowledgeable about food, with excellent general information about cannabis and cooking with it."—Jeffrey Steingarten, Vogue Read More
  • Humorous yet educational

    Humorous yet educational

    "Written by a ten-year veteran of the iconic magazine, Elise McDonough, the cookbook is humorous yet educational and compassionate yet still strongly counter-culture" —Houston Press Read More
  • Modern cookbook

    Modern cookbook

    "But overall, this is the first pot cookbook we've seen that reads like a modern cookbook, meaning one that relies on fresh ingredients and seems to care more, actually, about flavor than getting you high."—L.A. Weekly Read More
  • Very comprehensive

    Very comprehensive

    "Recipe-wise, it's a very comprehensive book, and probably one of the best to come out in a long time."—Denver Westword Read More
  • Go beyond brownies!

    Go beyond brownies!

    "With this book, High Times managed to elevate cannabis cuisine above pot brownies and space cakes..."—Seattle Weekly Read More
  • Culinary journey

    Culinary journey

    "In typical High Times fashion, the book is a culinary journey and a trip through American counter-cultural history, with tales and recipes from folks who pushed marijuana culture and cooking forward."—Village Voice Read More


MarijuanaForEverybodyNew book Marijuana for Everybody! is on bookshelves now!

Marijuana for Everybody! is the most authoritiative, accessible, and (yes!) entertaining guide yet from High Times magazine, the world's most trusted name when it comes to getting stoned. Combining forty years of in-depth knowledge and experience with new research, insights, and advice, this informative illustrated handbook is specifically designed to guide new initiates and seasoned heads alike through the myriad ways marijuana brings joy and much more to millions.

Press Raves:

"Media of all stripes are rushing to cash in on mainstream pot curiosity, but few publications could hope to produce something as smart and easy to digest as “Marijuana for Everbody!” Despite an understandably fawning tone toward the plant, McDonough’s research is balanced and her writing practical, an admirable mix of head and heart in a sprawling field that can seem intimidating to newcomers."—the Cannabist

EliseMcD420 Sad to hear of the passing of LA Times food critic Jonathan Gold. His writing was hugely influential, and I was exc…
EliseMcD420 RT @MatthewModine: There should be an investigation to see if anyone in the Trump administration has any ties to America.
EliseMcD420 RT @SoulMamaSays: Thank you to everyone there shouting for the millions of us who can't physically be there. Man what I wouldn't do for tra…


Mini Pot Pecan Pies

PECAN PIE IMG 4470Just in time for Memorial Day weekend, kick-off your summer with an impressive-looking treat that packs a ganja-infused wallop in an adorable, tasty bite. Whether you’re sitting around a campfire burning a jay with your stoner circle, on the road at a music festival, or celebrating with a pot lover’s potluck, these hand-held tarts will be much appreciated – just don’t eat more than two!

There’s two levels of cannabis saturation you can achieve with this recipe, so if you’d like a very mellow high, use only one tablespoon of cannabis-infused melted butter for the filling. If you’d like a more potent edible, use cannabutter for the dough and for the filling, creating what I like to call the double-whammy effect. If you use a light cream cheese, you’ll have a low-calorie dessert as well. Pair this nutty, chocolatey pecan bite with a sip of some nice single-malt scotch, and you’ve got a combo that can’t be beat!
These are so easy that any beginning ganja baker can make them, and so tasty that you’ll be making them again and again as the summer continues. All you need is access to a 24-cup mini muffin pan, and the rest is stoner simple.
  • 5 tablespoons of cannabutter, softened, plus one tablespoon of melted cannabutter
  • 4 ounces light cream cheese
  • 1 cup all-purpose flour
  • 1 tablespoon powdered sugar
  • ¼ teaspoon salt
  • ¾ cup light brown sugar
  • 1/3 cup semi-sweet chocolate chips
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped pecans

Preheat your oven to 325º. Grease a 24-cup mini muffin pan. Make sure your butter and cream cheese are very soft before mixing in a large bowl by hand, or blend with an electric mixer. Mix the butter and cream cheese until smooth, then begin adding the flour and powdered sugar a little at a time, thoroughly blending each addition before adding more. Add 1/8 teaspoon of salt to the dough mixture, and work it with your hands to form a smooth ball.

 Dust flour over a work surface, and use a rolling pin (also floured) to roll the dough out into a flat circle about an 1/8 inch thick. Use a knife to cut the dough into 24 squares. Take the trimmings from the edges, form those into a ball and reserve. Take each square and use your hands to work it into a small ball, then flatten it into a round shape and use your fingertips to press it into the muffin cup, pushing dough up over the edges. Roll out your reserved trimmings if you need more dough to fill the cups. Refrigerate the tray.
Mix brown sugar, chocolate, egg, melted cannabutter, vanilla and remaining 1/8 teaspoon salt in a bowl until well combined. Sprinkle half of the pecan pieces into the muffin cups, then cover with the sugar mixture, and finally press the remaining pecans on top.
Bake until dough is lightly golden brown, about 20 minutes. Allow to cool for 5 minutes before using a knife around the edges to remove tarts from the muffin cups. Continue to cool tarts on a wire rack for another ten minutes. If you are transporting the tarts, pack snugly in an airtight container, cushioned with paper towels. Enjoy! Stones 24.
Originally published on

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