My first-ever edible was a pot brownie that tasted like a quarter sack rolled in chocolate. It was the most inelegant edible I’ve ever encountered. A friend’s literally green chocolate-chip pot cookies came in at a close second. (He at least made a rudimentary attempt to filter out the flower.)
The dark-chocolate pistachio macadamia cookies in chef Ricky Flickenger’s new elevated cookbook, Cannabis the Art of Infusion (published by the Evergreen Market in August), were not only the best edibles I’d ever tasted, but the best cookies—full stop. And you can make them with or without the weed.
I had a