It’s a lot like a creamsicle but with goat milk. Honey and thyme are used to round out the earthier notes found in the goat cheese but trust me, you’ll never notice. Plus, this thing is bursting with bourbon so who cares, right?
Shop in style with this fresh Cooking Stoned reusable bag! Durable and sassy… what else do you need for your next trip to the farmers market?
Wine review of the 2011 Cass Winery Grenache from Paso Robles AVA, San Luis Obispo County, California. This sustainable red wine is very tasty and the winery uses many green initiatives to keep their wines eco-friendly and tasty.
Here is my third recipe for the MasterChef Mystery Box Challenge. This time I made a Thai-riffic lassi recipe, inspired by sweet basil.
Mango lemonade with a kick in the pants from some reposado tequila. Fresh, crisp and kinda damn tasty, this Boozy Mango Lemonade is the perfect summer cocktail,.
Wine review of the 2011 Cass Winery Rockin’ One Red from Paso Robles AVA, San Luis Obispo County, California. This sustainable red wine sells for $42 a bottle and the winery uses many green initiatives to keep their wines eco-friendly and tasty.
Join the Three Loaves movement and help kick hunger’s ass. Each month, we’ll email you a fresh, seasonal recipe. You’ll make three loaves: one for you, one for a friend, and one for someone in need.
Need a new veggie burger for your summer eats. This Chipotle Cherry Burger is easy to make, sweet & spicy, and also vegan. What else do you need?
What better way to celebrate Independence Day than with these Boozy 4th of July Marshmallows. They are as festive as they are tasty, and made with bourbon.
Wine review of the 2012 Broken Earth Chardonnay from Paso Robles AVA, San Luis Obispo County, California. This sustainable wine sells for $18 a bottle and the winery uses many green initiatives to keep their wines eco-friendly and tasty.
A healthy twist on traditional poppers, these Hummus Jalapeño Poppers are baked, easy to make and super yummy. This is my second MasterChef recipe.
In the year or so I have been doing Cooking Stoned, I constantly get asked a few things. One, where is your cookbook? And two, how can I cook with you? I love being asked these questions. It warms my heart that people love what I love doing. I’ve been wanted to do cooking classes […]
The heirloom tomato tart is made with a gluten-free polenta crust and topped off with a vegan Hollandaise sauce made using avocado. You’re gonna have a hard time sharing!
Sadly, our bees are declining. Whatever the reason, you can save them by drinking local mead. Local mead helps support small sustainable beekeeping.
It’s hard to enjoy Thai cuisine without a Thai Iced Tea. The sweet drink is a must-have every time. And you can make it at home for about a quarter of the restaurant price.
Inspired by the Italian dessert panna cotta, this breakfast recipe is pure indulgence. The bottom layer is a “salted” caramel made using soy sauce and brown sugar; it’s as tasty as it is weird. The middle is stuffed with creamy coconut and vanilla bean grits. And it’s all topped off with a thin layer of […]
I am excited to announce that over the next few months I will be joining MasterChef. I have partnered with Tumblr, Plated and MasterChef in an at-home challenge that is going to be a lot of fun. How awesome is that?
Exclusive recipes coming to the Cooking Stoned Newsletter!
I know what you must be thinking. Corn popsicles sound… crazy. But if you consider the role that corn plays in sweetening modern foods, maybe not? These Sweet Corn & Cardamom Popsicles are slightly sweet and savory and have a spicy finish to them. Perfect for your next BBQ! Ingredients 4 Ears sweet corn 3 […]
Most wines made today are not vegan or vegetarian. Find out why your favorite wine might not be as eco-friendly as you might think.
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
If you're wondering if I am really stoned... well, I'll never tell.
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