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New York's Beyond Sushi: A Completely Different Type of Sushi

New York's Beyond Sushi: A Completely Different Type of Sushi


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Midtown Manhattan, especially near Penn Station and Times Square, may not be the first area of the city that comes to the minds of New Yorkers to enjoy a memorable meal. However, there are hidden gems, including Beyond Sushi on West 37th Street, which will surprise anyone. For the discerning sushi eater, this restaurant offers an alternative that is just as healthy and even more flavorful than a typical sushi eatery.

Beyond Sushi forgoes the use of fish and other seafood to use plant-based and health conscious ingredients that highlight the flavors of the season. The Herald Square outpost is the third location in Manhattan and offers a full dine-in experience unlike their Union Square, Chelsea Market and Midtown West locations. Blending together vegetables and fruits, the chef offers more than sushi rolls, including salads, wraps and delectable healthy desserts.

As people step into the expansive restaurant, they will see a fusion of rustic and industrial features. From the wooden slots on the wall to the loft ceilings and plants throughout the space, diners find a serene escape from the hectic city life.

With one glance at the menu, it might be hard to decide what to order, but diners can discover their signature rolls separates Beyond Sushi from other restaurants. One of the must try rolls is the Mighty Mushroom, which is packed with enoki mushrooms, baked tofu, braised shiitake, arugula and topped with a shiitake truffle sauce. This rolls perfectly fuses together the earthiness of the mushrooms and the crispy baked tofu. For people looking for a little spice, they can try the Spicy Mang with black rice, avocado, mango, English cucumber and topped with spicy veggies and toasted cayenne sauce.

Besides the rolls, people can choose from four types of dumplings stuffed with various vegetables, including the mushrooms. The Fun Guy Dumplings are filled with braised porcini, shiitake and portabella mushrooms with tofu and spinach. Topped with a spicy bean and truffle sauce, the dumplings will become a favorite among diners. There is also a wide selection of sakes and health conscious cocktails to complement their vegan dishes.

Those two hearty rolls and dumplings are enough to satisfies anyone’s hunger, but this location exclusively offers mouthwatering desserts to complete a lunch or dinner. Within one bite of Espresso Pound Cake the flavors of chocolate, whipped coconut cream, caramel and caramelized kumquats blend together to create an unforgettable sweet treat.

Beyond Sushi opens a door for diners into a world of vegan sushi that will have people coming back for more and trying all of their dishes.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


How Snoop Dogg’s joint-rolling skills made him a sushi master

If you don’t know, now you know: Snoop Dogg is a certifiable G in the kitchen.

The rapper’s debut cookbook, “From Crook to Cook: Platinum Recipes From Tha Boss Dogg’s Kitchen” (Chronicle), tells the story of his culinary rise through recipes from his “Doggystyle” days in the early ’90s — when gin and juice flowed and fried bologna sandwiches were his go-to grub — to today, when he’s often inspired by his delightful friendship with Martha Stewart.

“Martha’s my homegirl,” he told the View earlier this year. “I’m trying to get her hip to the hood she’s showing me about the finer things in life, Grey Poupon and stuff.”

They first teamed up when Snoop appeared on Stewart’s show in 2008, and now they collaborate on VH1’s Emmy-nominated show “Martha and Snoop’s Potluck Dinner Party,” which just wrapped its second season. In the foreword for Snoop’s new book, Stewart writes that cooking with the musician has been a “remarkable learning experience.”

Contrary to his reputation as a connoisseur of one very special herb, “From Crook to Cook” is a surprisingly wholesome read, with healthy, balanced meal ideas such as chicken with roasted vegetables and Caesar salad.

Here are some other surprising discoveries from Snoop’s opus.

He’s gone from McDrab to McFab.

Snoop, who grew up in Long Beach, Calif., got his start in food working at McDonald’s as a teen. “The supervisor would call me Young Eggs ’cause I could crack the eggshell with one hand,” he writes. It’s a skill he still puts to good use, though not for McMuffins: His “Mile-High Omelet” calls for eggs, cheese and fresh chives.

He’s no longer sippin’ on his OG cocktail.

It’s been 25 years since Snoop first rapped about rollin’ down the street with his drink of choice: gin and juice. But “ever since I teamed up with my homegirl Martha, she’s been introducing me to a lot of other cocktails,” he writes. His Martha-approved “Remix Gin and Juice” swaps orange juice with pineapple juice, and incorporates both gin and apple-flavored vodka. Stewart told Good Morning America last year that even though they share a love of fancy cocktails, they have different ways of handling their alcohol intake: “I take a nap, he has something else,” she said, with a wink.

The way to his heart is through his stomach.

Snoop Dogg and his high-school sweetheart wife, Shante Broadus, have seen their share of rough spots — Snoop even filed for divorce in 2004, before realizing it was a huge mistake (as he told press at the time). But it seems like they’re in a good place these days: Last year, Snoop posted a throwback photo of the couple on Instagram for their 21st anniversary, and in his book, he hints at how they’re keeping the spark alive. “Sometimes the Big Dogg and his Boss Lady gotta get real sensual on date night,” he writes. That means scented candles, rose petals and chocolate-covered strawberries: “I have my baby boo feed ’em to me in the tub,” he writes.

Snoop with Martha Stewart on their show, “Martha and Snoop’s Potluck Dinner Party.” VH1

He really loves leafy greens.

No, not those leafy greens. “I don’t just be smokin’ green, I drink my greens, too,” Snoop writes for his recipe for “Tha Smoovie,” a blend packed with fresh spinach, orange, banana, coconut water and optional additions, such as kale and protein powder. He’s also a fan of Caesar salads, plus a nice veggie side with a salmon dinner. “I find that some greens really set the whole meal off,” he writes.

He can’t hide from that Hidden Valley.

Snoop stocks his fridge with the necessities — milk, eggs, butter and Moët Champagne. But given that he’s been on a bit of a health kick these days, there’s one special condiment his fridge is never without: “I’m gonna need some ranch to give all those greens some extra flavor,” he writes. “Hidden Valley is the way to go . . . Their ranch is real cool and smooth — a lil something like yours truly.”

He’s more about waking and pouring than waking and baking.

True fans will know from Snoop’s feature on the Kid Capri-produced 1999 track “Unify” that the rapper adores a certain magically delicious breakfast wonder: “I’m Snoop Dogg, I’m smooth and imperial/I wake up every mornin’ to my Lucky Charms cereal.” But his love for boxed breakfasts goes beyond that. “When it comes to kicking the day off, I’ve always been a cereal guy,” he writes. In addition to Lucky Charms, Snoop regularly dips into his other faves: Frosted Flakes, Wheaties, Honey Nut Cheerios and Peanut Butter Cap’N Crunch.

He’s one popular grandpa.

At 46, Snoop is the proud grandpaw to two grandpups, from his eldest son, actor Corde Broadus — and he likes to spoil them with the occasional treat. He writes that store-bought Pop Tarts — in particular the chocolate-fudge ones — are a pantry staple in his house. “I say they’re for the kids or my grandson when he stops by, but I enjoy one of these toasted treats once in a while.”

‘I don’t just be smokin’ green, I drink my greens, too.’

His joint-rolling skills come in handy in the kitchen.

In 2015, famed Japanese chef Masaharu Morimoto taught Snoop how to make a hand roll at an event in Napa Valley.

“It was really fun,” Morimoto tells The Post. “He was really into rolling sushi. And, of course, he’d had a lot of practice rolling other things.”

“Rolling blunts and rolling sushi are indeed similar,” agrees Snoop in his book. “But you need more palm action to roll sushi as opposed to finger action to roll blunts.”

He also has fond memories of his lesson with Morimoto: “Up until that point, I never even had sushi,” he writes. Now, he’s quite the expert — Stewart even convinced him to try sea urchin sushi on the show in 2017.

Juice isn’t just good with gin — it works on turkeys, too.

Snoop reserves a special chapter in the cookbook for Thanksgiving, one of his favorite holidays. The musician, who has four kids and routinely posts photos of his family on Instagram, says he learned to cook Thankgiving dinner from “my grandmas, cousins, you name it” and nagged them big-time for their secret recipes (“you know the family ain’t trying to give up their secrets!” he writes). One of the most unusual is the tart twist the Snoop clan puts on the bird: He uses the juice of two oranges in his gravy and goes “heavy on the orange zest.”

He’s not here for basic breakfast meat.

Snoop writes that his Billionaire’s Bacon — a smoky-sweet twist on the usual brunch standby — “is for when you on some real player s – – t and ain’t got time for that regular swine.” Presumedly, that means weekend brunch. To make it, stir together ½ cup packed light brown sugar, 1 teaspoon cracked black pepper and 1 teaspoon red pepper flakes in a small bowl. Coat 8 slices of thick-cut bacon with the mixture, and place on a wire rack resting on a foil-lined baking sheet. Bake at 400 degrees for 25 to 30 minutes, rotating halfway through. When the bacon is crispy and glazed, remove from the oven and cool for 5 minutes on the rack. Serves 4.

Antonis Achilleos courtesy of Chronicle Books

Adapted from “From Crook to Cook” by Snoop Dogg, with permission by Chronicle Books, 2018.


Watch the video: BEST VEGAN SUSHI IN NEW YORK - THE END OF BORING SUSH! (July 2022).


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