The first song on Gap Year, viral star Laila!‘s first-ever full-length release, is the appropriately themed “Talent Show.” Framed as — and perhaps even recorded during — a talent show performance, the song opens with Laila! introducing herself to a chattering audience before captivating them with her quiet, crisp vocals and precocious poise.
That’s a fitting way to introduce both the song — and Laila! herself — to an audience intrigued by the 18-year-old’s breakout… and her biography. Born Laila Smith in Brooklyn, New York, she had a massive legacy in the world of hip-hop, even before her song “Not My Problem” took over TikTok algorithms earlier this year. As fans clamored to learn more about her origins, they discovered the most surprising provenance for her prodigious talent: her dad, Yasiin Bey, also known as Mos Def.
It shouldn’t come as a surprise that Laila! herself downplayed the familial connection prior to her come-up; although we’re technically about three generations deep into hip-hop’s 50-year history and therefore awash in second-generation rap success stories — think Jaden Smith, Destroy Lonely, Domani Harris, and Coi Leray — it’s still considered something of a drawback to have a well-known artist parent in pursuit of music stardom.
On Gap Year, Laila! firmly establishes that she never needed a leg up in the first place — “Not My Problem” and its predecessor, “Like That!” were viral faves even before anyone knew her pops made “Ms. Fat Booty” — displaying a strong artistic identity of her own. If there was any established star that she could be said to draw from stylistically, a solid argument could be made that she’s been inspired more by Solange Knowles.
The melodies and self-produced instrumentals of tracks like “R U Down?” and “Could Be” bear similar stylistic hallmarks to tracks from Knowles’ 2016 project A Seat at the Table and its 2019 follow-up When I Get Home. Stripped-down production, stacked, stock synths, and vocal melodies halfway between hums and hymns define Laila!’s approach; when she does rap, it’s in more contemporary styles than her father’s “fluid even in staccato” flow.
Of course, the elder Smith’s extensive experiences with the business of rap could lend themselves to accelerating Laila!’s success — or at least, keeping her away from the pitfalls that often delay, derail, or outright destroy peers’ musical aspirations. From all appearances, Laila!’s pursuing her career as an independent artist — for now — so any advice or protection is even more invaluable as she navigates the music business.
But “Not My Problem,” as far as anyone can tell, was a hit because listeners loved it — as evidenced by Cash Cobain sampling it on his own megamix, “Problem.” Likewise, while some curiosity about Laila!’s connections may have helped fuel the anticipation and enthusiasm for her debut, the most important connections for her now will be the ones with her fans. Gap Year will go a long way toward forging those bonds, and proves she’s got the talent to stand on her own, well outside her legendary dad’s shadow.
Nostalgia sequels are great when you are a longtime fan of a movie, but if you’ve never seen Beetlejuice, all of this Beetlejuice Beetlejuice hype surely means nothing to you. So if you’re trying to keep up with all the demure trends, you might as well watch the first and see what all the fuss is about.
The original move hit theaters in 1988 and helped launch Winona Ryder into superstardom and bring the goth girls front and center. Ryder stars as Lydia, a stubborn teen who moves into a haunted home with her family. Eventually, Beetlejuice, played by Michael Keaton, is summoned and all hell literally breaks loose. Alec Baldwin, Geena Davis, and Catherine O’Hara also star.
You can stream Beetlejuice, directed by Tim Burton, on Max and Hulu.
Burton said he returned to the Beetlejuice universe after 36 years because he needed that time to figure out what exactly Lydia would be up to. “It’s been asked from the very beginning, but nothing clicked. Truly, it couldn’t have happened until now,” he told Collider, explaining that he wanted to revisit Lydia all these years later and didn’t want to rush it. “It’s not something I could have done back then; it’s only something you could do once you experience those things yourself.”
There’s a Taylor Swift lyric for every occasion. Feeling down after a long day at work? “Shake it off.” Breaking up with an ex-, this time for good? “We are never, ever, ever getting back together.” Suddenly realize 10 minutes into what you thought was your first viewing of Alien Resurrection that you already watched the movie when it first came out but it was so boring that you forgot everything about the plot? “I think I’ve seen this film before.”
If you’re Jacob Elordi (and lucky you if you are), there’s even a Taylor Swift lyric to describe the plot of your new movie.
On Swift Horses — not to be confused with Swift’s “White Horse” — stars Daisy Edgar-Jones and Will Poulter as Muriel and Lee, a newlywed couple in the 1950s whose life of domestic bliss is interrupted by Lee’s Vietnam War veteran brother, Julius (Elordi). According to Deadline, “A dangerous love triangle is quickly formed,” but before anything can happen, Julius moves to Las Vegas and begins a romantic relationship with a male co-worker, Henry (Diego Luna).
Still, what about that spark between him and Muriel?
“The first scenes that we filmed were the scenes we had together, so we got all of that done with — when we were apart, we had put the groundwork in,” Edgar-Jones told Vanity Fair about the character dynamics in the film, to which Elordi added, “I believe Taylor Swift calls it an invisible string.”
Deep down, I always knew Jacob Elordi was a folklore fan. Good luck finding a cardigan that will fit him, though.
On Swift Horses premieres at the 2024 Toronto International Film Festival on September 7.
As we head towards autumn and the weather grows colder (especially at night), you’re going to want to crack open a bottle of whiskey to sip and warm you from the inside out. And while a classic 80-proof bottle or 100-proof bottled-in-bond expression likely has enough heat to make you feel warmer, if you want that cozy feeling while you sit outside at the end of the summer backyard fire, you’re going to want something with a little more oomph. By that, we mean a cask strength bourbon.
For those unaware, cask strength bourbon is bottled straight from the cask without any water to dilute it and proof it down. Also referred to as barrel strength or barrel proof, cask strength bourbon is known for its high alcohol strength (usually between 110-130 proof) and bold, potent flavor profile. Like all bourbon, it should have a variety of flavors like caramel, vanilla, oak, dried fruits, and various spices. Many drinkers enjoy this high-proof whiskey with a splash or two of water to truly open up all the aromas and flavors.
Now that you’ve learned a little bit about cask strength bourbon, it’s time to find some to drink. Fear not, we won’t make you traipse through the aisles at your local liquor store to attempt to find worthy bottles. We did the work for you. Keep scrolling to see our favorite cask strength bourbons to warm you up this autumn. As a bonus, we ranked them for you as well.
This award-winning cask strength bourbon is made with the same high-rye mash bill as its classic straight bourbon. Taken directly from the barrel after maturation, this mellow, sippable whiskey is uncut and non-chill filtered. It’s bottled at a potent 59.7% ABV. You might enjoy it more if you add a splash or two of water to open it up.
Tasting Notes:
This amber-hued whiskey begins with a nose of caramel, vanilla beans, charred oak, and gentle peppery rye spice. The palate continues this trend with a ton of baking spices mixed with maple candy, sweet toffee, vanilla beans, and oak. The finish is long, dry, and has lingering warmth for minutes afterward.
Bottom Line:
This complex, sippable whiskey is surprisingly complex for its price point (and high alcohol content). It’s a bold, warming whiskey for the chilly nights ahead and a decent gateway into the cask strength world.
Now is your chance if you haven’t tried any of New Riff’s whiskeys. Its limited-release Barrel Proof bourbon is made with a mash bill of 65% corn, 30% rye, and 5% malted barley. Matured for at least four full years, it’s non-chill filtered and uncut. The result is a complex, flavorful whiskey you’ll come back to again and again.
Tasting Notes:
A lot is going on with this bourbon’s nose. There are noticeable hints of brown sugar, toasted vanilla beans, toffee, oaky wood, and peppery rye spice. Sipping it reveals notes of vanilla beans, cinnamon candy, mint leaves, dried cherries, spicy rye, and charred oak. The finish is spicy, long, and very warming.
Bottom Line:
New Riff’s Barrel Proof expression is another great choice if you enjoy a high-rye bourbon’s warming and spicy feel. That is if you can find it as it’s only a limited-release expression.
There aren’t many cask strength bourbons more well-known than Maker’s Mark Cask Strength. While not as over-the-top as some cask strength bourbons on the market, Maker’s Mark ranges between 108 and 114 proof. It’s uncut and non-chill filtered. This means that even with its high alcohol content, it remains the same easy-drinking, mellow, caramel, oak, and vanilla-filled whiskey you expect from Maker’s Mark.
Tasting Notes:
There’s a ton of oak on this whiskey’s nose. It’s followed close behind by aromatic toasted vanilla beans, treacle, butterscotch, and gentle spices. There’s more of the same in the best way possible on the palate. You’ll notice hints of rich, indulgent caramel candy, sweet corn, vanilla beans, raisins, cinnamon, and more rich, charred oak. The finish is long, toffee sweet, and very warming.
Bottom Line:
While you’ll still want to add a splash or two of water to open it up, Maker’s Mark Cask Strength is a high-proof whiskey that remains soft and sippable thanks to the recipe featuring red winter wheat.
You’re going to pay a little more for this expression, but it’s totally worth it. Angel’s Envy Cask Strength is a popular whiskey for a reason. The most recent release (the distillery’s 11th release) was matured for up to fourteen additional months in port wine casks. Arguably the brand’s most popular release, it’s bottled at a potent, memorable 119.8-proof. Yet it still retains the brown sugar, toffee, and dried fruit flavors Angel’s Envy drinkers have come to expect.
Tasting Notes:
Nosing it reveals scents of toffee candy, fresh leather, orchard fruits, candied orange peels, and gentle wintry spices. It’s a very inviting nose that urges you to take a sip. Slowly drinking it reveals flavors like caramel apples, orange peels, toasted vanilla beans, sticky toffee, peppery rye, and rich oaky wood. The finish is a mix of caramel, fruit, and warming spices.
Bottom Line:
This complex, sippable whiskey is sure to warm your bones on the chilliest of fall evenings. It’s a perfect symphony of caramel sweetness, fruit, and baking spices.
There’s a chance you’ve never tried a whiskey from Still Austin. This ends now. The Texas-based distillery has been crafting award-winning whiskeys since it opened in 2017. One of its best is Still Austin Cask Strength Bourbon. Bottled at a “grow-hair-on-your-chest”118-proof, this award-winning whiskey has a mash bill of 70% corn, 25% rye, and 5% barley. It’s well-known for its complex flavor profile featuring fruity, sweet, spicy flavors you’ll want to savor from the first sip.
Tasting Notes:
This is a very complex cask strength whiskey, and it begins with the nose. There are aromas of toasted vanilla beans, candied cherries, brown sugar, cinnamon candy, and oaky wood. The palate is loaded with memorable flavors like candied nuts, butterscotch, stone fruits, raisins, cracked black pepper, and charred oak. The finish is spicy, and warming, and leaves you wanting more.
Bottom Line:
If you’ve never branched beyond one of the big boys, now is the time. Still Austin’s cask strength bourbon is complex, layered, and not to be missed.
Nevada’s Frey Ranch has made a name for itself in the last few years because of its high-quality, award-winning whiskeys. One of its best is its Frey Ranch Farm Strength Uncut Bourbon. This whiskey is made with the brand’s same flagship four-grain mash bill. But instead of proofing it down to 90-proof, it’s uncut and bottled at a robust 120-132-proof. It’s called “Farm Strength” in reference to the fact that all the ingredients were grown onsite at the distillery’s farm.
Tasting Notes:
A winner of multiple awards, this cask strength bourbon begins with a nose of toasted vanilla beans, cinnamon candy, caramelized sugar, and rich oak. The palate is a mixture of candied orange peels, pecans, ripe peaches, vanilla beans, toffee, dried cherries, and oaky wood. The finish is a warming, mellow balance of sweetness and spice that you won’t soon forget.
Bottom Line:
If you already enjoy Frey Ranch’s classic bourbon, you’ll really love the high-proof, cask strength version. All the flavors are there, you just might need a splash or two of water to open them up fully.
This award-winning, sought-after bourbon is only released three times per year (in January, May, and September). And while all the releases are subtly different, it’s well-known for its wheat bourbon mash bill. Non-chill filtered and uncut, it’s matured between six and eight full years in charred oak barrels before being bottled.
Tasting Notes:
Complex aromas of maple candy, cinnamon sugar, vanilla beans, toffee, raisins, and oak greet you before your first sip. The palate is a mix of sweet treacle, dried fruits, candied pecans, toasted vanilla beans, caramelized sugar, and oak. The finish is soft, and warming, and lingers for a while.
Bottom Line:
Like all wheated bourbons, Larceny Barrel Proof remains soft and mellow even with its high-proof. This is a whiskey to be savored on an unseasonably cool fall evening.
Knob Creek is one of those brands that seems to produce nothing but notable, reasonably-priced whiskeys. When it comes to high-proof expressions, we love its limited-release Knob Creek Cask Strength 12-Year. Matured for at least twelve full years in charred oak barrels, it’s uncut and bottled at a potent 120.5-proof.
Tasting Notes:
A lot is going on with this whiskey’s nose. There are aromas of cinnamon candy, caramelized sugar, toasted vanilla beans, prunes, and gentle spices. Sipping it brings forth notes of spicy cinnamon candy, toasted vanilla beans, sticky toffee pudding, crème brulee, and charred oak. It finishes with a spicy, warming heat that will make you want to go back to it again and again.
Bottom Line:
If you already enjoy Knob Creek (or you simply like cask strength whiskeys) add this one to your list. If you can find it, snatch it up and savor it for its spicy, warming complexity.
If you were to ask a random group of bourbon drinkers and bartenders to tell you the best, affordable cask strength bourbon, you’d get more than your fair share touting the appeal of Wild Turkey Rare Breed. This barrel proof whiskey is made with a blend of Wild Turkey 6, 8, and 12-year-old stocks. Known for its mellow, easy-drinking nature, it has no water added to proof it down before bottling.
Tasting Notes:
On the nose, you’ll find aromas of cracked black pepper, candied pecans, raisins, toasted vanilla beans, honey, and a herbal, almost mint-like scent. One sip and you’ll be immersed in a world of caramelized sugar, pipe tobacco, maple candy, vanilla beans, and peppery rye. The last sip is a warming blend of sweet toffee and peppery rye.
Bottom Line:
For the price, it’s difficult to beat the appeal of Wild Turkey Rare Breed. If you’re already a fan of Wild Turkey 101, it would behoove you to grab a bottle of this surprisingly complex, sippable whiskey.
If you only buy one bottle on this list, make it Elijah Craig Barrel Proof. Release three times per year (in January, May, and September like Larceny), the overall recipe and flavor profile varies per batch. But consistency is key, and when you crack open a bottle, you’ll be met with a barrel proof version of the brand’s popular Kentucky Straight Bourbon featuring a balanced, complex, highly memorable flavor profile.
Tasting Notes:
Caramelized sugar, treacle, butterscotch, candy apples, orange peels, and oaky wood are all prevalent on this whiskey’s nose. It’s an appealing start and a window into what’s in store. The effortlessly balanced palate features toffee candy, brown sugar, toasted vanilla beans, cracked black pepper, cinnamon red hots, dried fruits, and oak. The finish is a symphony of warming, lingering flavors.
Bottom Line:
This is a very nuanced, complex whiskey. One that not only requires you to add a splash or two of water to open up. But one that you’ll need to sample multiple times while still finding new and exciting aromas and flavors.
Beetlejuice, Beetlejuice resurrects Tim Burton’s demonic entity we all know and love and brings him into the 21st century, where his antics can finally be judged by the world’s harshest critic: by a goth Gen Z girl.
Beetlejuice Beetlejuice brings back Michael Keaton, Winona Ryder, and Catherine O’Hara, along with newbies Justin Theroux, Monica Bellucci, Jenna Ortega, and Willem Dafoe for another round of supernatural shenanigans starring that poltergeist. Early reviews seem to imply that the sequel is a welcome addition to the Burton universe. But is there a post-credits scene that could possibly imply there is more to come? Nope! Sorry.
While the movie does not include any kind of post-credit scene, there is a short tribute to the movie’s cast that rolls during the credits, should you choose to stay in the theater.
Before he joined the sequel, Keaton was unsure if the legacy should be revisited. “The only thing I worried about was, should we have left it alone? You know? Should we have just said that: ‘Don’t touch it. Just walk away. Go make your other movies,’ which we did. So, for me, it was a big roll of the dice.” After 36 years, it seems like people are still looking to see Keaton in a dusty old suit.
Did you know there’s over 600,000 official islands in the world? Many of these, of course, go unexplored and completely inhabited due to their location and access.
That poses the question, what are the “best” islands? At first thought, the islands of Hawaii or the Bahamas may come to mind, but then you remember there’s St. Kitts, the US Virgin Islands, and even Japan.
With over half of the year behind us, adding an island getaway to your travel itinerary would be a boss move. That’s why we asked seasoned travel writers and global DJs to tell us their favorite islands so you can start crossing some of the 600,000 off your list.
If we’re talking tropical environments, there’s no place more beautiful that I’ve traveled to than Wakaya Island in Fiji. It’s a private island resort that spans 3,300 acres of land, including jungle landscapes, rocky hilltops, and pristine beaches. And you’ll be one of 10 guests on average on the entire island. Whether you want to soak in the sun in your own private patio space, hit the gentle waves in a kayak, explore the marine life with a snorkeling excursion, hike to the top of the island for a majestic view, or learn traditional Fijian cooking techniques and cultural customs, this serene space offers something for every mood. Waking up here almost brought me to tears each morning as I wandered through the palm trees and sand, taking in the azure water surrounding me. Wakaya Island, Fiji is truly something special.
I also couldn’t leave out Providenciales. The bluest water I’ve ever seen was in Turks & Caicos, on the main tourist island of Providenciales, not to mention the fine white sand beaches with sand soft enough to make you wanna take a nap in it. The vibe of the island itself is lively with tons of luxury resorts and villas, but you can still find local spots and plenty of adventure — I recommend doing a catamaran and snorkeling tour to get a close-up look at the barrier reef. Providenciales is the epitome of a tropical paradise, and you’ll be in an instantly good mood the second you step on the island.
One of my absolute favorite places in the whole world just so happens to be Honshu, Japan. I’ve been there a handful of times and every time I leave I always have this feeling that I didn’t have enough time there.
There’s so much to see, the people are amazing, the food is unbelievable. There are so many different dishes to taste and eat at each meal. The whole culture really sets it apart from any where else on Earth. It’s my favorite place – and island – to go to.
I was raised in Florida so for me, beaches are a part of my DNA. It is definitely difficult to choose a favorite island, but I would have to say Naxos in Greece. I first visited this little slice of heaven in 2022 with my girlfriends and it quickly turned into my ideal paradise. The best part of Naxos is the extremely fresh Mediterranean food – the island is famous for its production and exportation of olive oil, honey, cheese, wine, and more nationwide. I also loved renting a car for just 25 euros a day and driving the peaks and valleys of this large islet.
While exploring we discovered hidden beaches where we visited local shops and ate delicious gelato. Naxos is a cheap destination in comparison to Greece’s more popular islands, and we were able to rent chairs on the beach every day with full service for around 10 euros. Santorini and Mykonos were both so fun and exciting, but with the crowds of tourists and overpriced meals, Naxos was a much-needed break. I can literally still feel my feet in the sand while sipping on delicious white wine, and watching the sunset on the relaxed beaches.
Of all the islands I’ve visited on Earth (admittedly just a few), I’d say my favorite has to be Honshu of Japan! I’ve had the pleasure of going to Tokyo and a few other surrounding cities a couple times for both tour stops and just for vacation, and Honshu has always brought me so much peace and relaxation. It’s also a great place to stop in Asia because the routing is easier from Los Angeles!
I’ve only been during the winter time but the crisp winter air, sometimes with rain, with the hot steaming food is unmatched. From ramen to Japanese barbeque, every meal was heavenly. That said, the mayo tuna onigiri from Family Mart or 7-Eleven is great too; it’s my go-to snack. Shoutout to 7-Elevens in Asia!
I always visit Disneyland Tokyo whenever I can too. The entry ticket price is substantially cheaper than in America, parks are very clean, and food options are more varied, so I always have such an awesome experience!
I also want to mention how easy and cheap it is to get around the city with public transportation!
BRKLYN (@brklynmusic): Catalina Island, California
Featured Upcoming Tour Dates: TBD
BRKLYN
One of our favorite islands is Catalina Island off the coast of California. Descanso Beach, with its pristine white sand and crystal-clear water, offers a perfect spot to unwind. The rhythmic sound of waves provides a soothing backdrop as you enjoy activities like drinking pacificos and simply basking in the sun. For a decent culinary experience, we recommend the Bluewater Avalon, offering fresh seafood with a nice ocean view.
Sunset viewing from the Avalon Harbor is cool, casting crazy colors over the Pacific. Getting to Catalina is easy via a ferry ride from where we live in Newport Beach. Once there, we like to get an Airbnb, where the gentle sea breeze carries the melody of distant waves, making it an ideal spot to create music.
Golf enthusiasts can indulge in a round at the Catalina Island Golf Course, surrounded by lush greenery and panoramic ocean vistas. This place is incredible and it is a must visit.
Featured Upcoming Tour Dates: Morrison, CO (10/26); Chicago, IL (10/31); Philadelphia, PA (11/5)
FLAMINGOSIS
Japan was really dope. Went there for my first time back in 2019 for an Asia tour. Really loved the izakaya restaurants (get the karaage, okonomiyaki and/or takoyaki) and was pretty culture shocked at how polite everyone was and how clean everything was in general. Spent my time in both Osaka and Kyoto and highly recommend taking the train between both cities (and getting a bento box at the train station while you’re at it). Hit up the Dotombori canal to take a picture with the Glico running man in Osaka and Circus Tokyo club in Tokyo if you wanna jam to some city pop music.
Featured Upcoming Tour Dates: Chicago, IL (9/14); Brooklyn, NY (9/19); London, UK (10/11)
WHIPPED CREAM
My favourite islands right now are between Vancouver Island, Canada, Big Island and Oahu. For now, I’ll go with Oahu, Hawaii. My favourite thing is going up to North Shore and swimming all day, catching the sunset, and watching the Surf waves. I enjoy the company on the island the overall vibe and feeling I get being there. I love getting fresh fruit from fruit stands and just hanging out. I always go to Hawaii when I feel like I need a soul reset.
Josh Teed (@joshteedmusic): Vancouver Island, British Columbia
Featured Upcoming Tour Dates: Rootbound Festival (8/9-12); Lost Lands Festival (9/20-22)
JOSH TEED
My favorite island that I’ve visited so far has without a doubt been Vancouver Island in Canada! You can fly right into the island, but if you’ve got the time, I really enjoyed taking the ferry from Vancouver. The scenery as you float in amidst all of the little islands and inlets around it is unreal!
Once you’re there, you’re greeted by some of the friendliest people you’ll ever meet, and beautiful views of oceans, mountains, and forests! When I’ve been up, it’s been for gigs so I haven’t necessarily had the most time to explore, but I would highly recommend checking out Mt. Douglas and the surrounding park, and some of the great food Victoria has to offer!
Featured Upcoming Tour Dates: Les Mathes, France (9/6); Thornville, OH (9/20); Oberhausen, Germany (10/12)
DIRTYPHONICS
My favorite island is “Île de Ré”, an island off the west coast of France. The island is popular for its bicycle paths, beaches backed by sand dunes and pine forests, salt marches, and its 17th-century fortifications.
I’ve been going there with my family for the past 20 years. To get there, you drive over an iconic bridge and leave the world behind. Being on the island is the perfect getaway and contrast to the fast life of touring and the bling of Los Angeles. It gives me balance and helps me focus on simple yet essential things in life: family, healthy fresh foods, and giving myself some time to relax.
There are many different landscape on the island and each has its own smells and vibe. From biking through the salt marshes on your way to the beach to the famous ice creams of “La Martinière” with flavors including oyster, mojito or even Smurf!
I have so many memories there but one of my favorite thing to do is to have a picnic on the beach at sunset with wine grown on the island, fresh seafood, vegetables from the markets and cheeses of course.
Parra for Cuva (@parra_for_cuva): Samothraki, Northeast Greece
Featured Upcoming Tour Dates: San Francisco, CA (10/4); Denver, CO (10/5); New York, NY (10/11)
MAX HARTMANN
My first thought when I read this was the beautiful Island Samothraki located in Northeast Greece. It’s pretty unknown for many travelers as the infrastructure on the island is not the best. Therefore, it has the most beautiful hikes I have seen in my life. You can swim naked in little ponds fed by waterfalls. The island is also known for its legendary Goa-Trance Festivals.
Second place goes to the Capo Verde located west to the coast of Senegal. My girlfriend and I were in Capo Verde for a local festival and had the chance to discover the biggest Island, Ilah Santiago. I would recommend renting a car and driving from Praia to Tarrafal as you will cross many interesting small villages and see local life with stunning scenery.
My last recommendation would be the islands of Samoa. Located in the Polynesian Ocean, Samoa has been one of the most interesting travel experiences I’ve ever had. Since we knew a local we were able to stay in a very small village in the house of the mayor. We slept two weeks in this house which had a roof but no walls so it was basically outside. It has been an amazing experience to meet all incredibly friendly locals and drive around the island. It always felt like time was running much slower in Samoa.
I’d have to say that my favorite island in Koh Larn off the coast of Pattaya, Thailand. Pattaya is a crazy partying city that doesn’t really sleep, so I found that taking day trips to Koh Larn was an excellent way to break away from that when I felt the need to. I would walk over to the beach and catch a ferry which takes about 40 minutes and costs 30 Baht which is about $1. Once on the island I would spend the whole day walking around, eating and taking in the views.
For food, I would stop and eat at random places and eat small meals, but all the food I had there was excellent, especially the seafood. The beaches are amazing, it’s super easy to get around and the locals are very friendly. Like most of Thailand, it’s very affordable. One of my favorite things was going up to Big Buddha Viewpoint and catching the sunset.
Featured Upcoming Tour Dates: San Diego, CA (10/5)
WHETHAN
Back in 2018, I had an insane opportunity to join Skrillex on a trip to this island called Phuket. We had CDJs set up in the living room, we rode on jet skis, we boated around from island to island, we spent like four or five days there and it was pure vacation vibes from start to finish.
It felt like the first time I was able to hang out with Skrillex outside of the studio, and got to know more about the man himself rather than sound techniques. The food was amazing too. I still remember dining at this restaurant perched at the edge of some super tall cliff. We had this insane view of the sunset and the whole night was pure bliss. It wasn’t a work trip at all, it was just a straight-up vacation. I’ll never forget my time on that island.
Featured Upcoming Tour Dates: London, UK (8/24); Los Angeles, CA (9/21); Austin, TX (11/15)
ARGY
I grew up in Rhodes, Greece, which is this amazing island famous for its super clear beaches, ancient ruins, and, of course, that giant statue, The Colossus! You can’t escape the smell of grilled seafood and all kinds of Greek meaty goodies coming from the local spots – it could turn a vegetarian!
Rhodes feels like a step back in time, like it’s still living in its prime days of the ’80s, but in the best possible way. You’d need at least a week to cover the basics, and trust me, you’re gonna want a car to explore all the cute little villages around. If you’re not into the whole party scene and want a chill vibe without too many ‘cool’ people around, Rhodes is your go-to. It’s a total sensory overload in the best way with its stunning views, rich history, and vibrant culture. If you think I’m overselling it, ask the countless armies that have been trying to take it over for the last two thousand years!
If you love all things dim sum and dumplings, architecture, kind locals, and exploring big cities, Hong Kong needs to be on your list. The food is unmatched, the public transportation is easy to navigate, there’s plenty of ways to get around, and so many things to explore while in town, even if just for a short amount of time.
Whether you’re heading to Hong Kong to party at Clockenflap, the largest outdoor music festival in Hong Kong or to experience the wonders of Hong Kong’s giant McDonalds, there’s more to unpack than just your luggage when you get to the city.
To help you navigate this dense and exciting city, we’re breaking down where to eat, sleep, and — most importantly — play in Hong Kong.
PART I — Where To Stay
Cordis Hong Kong
Hong Kong has always been on my radar, and when I decided to do a solo cruise throughout Southeast Asia with Holland America, I knew I didn’t just want to swing through Hong Kong without truly exploring it. I wanted to spend a few days digging deep into the city to see what it has to offer, from the food to the culture.
When it came to choosing the right hotel, I was looking for something convenient with five star hospitality and access to public transportation. Just moments from the Mongkok tram station is the Cordis Hong Kong, making it the ideal location for getting around the city quickly. The Cordis Hong Kong has strong WiFi, a fitness center, bars, restaurants, and my personal favorite, an outdoor heated pool right in the heart of Kowloon. Some hotel bars and restaurants can be lame, but the Cordis is actually equipped with a Michelin star Cantonese restaurant, so some of the best food in the city is right within the hotel. The hotel is luxurious and modern, with offerings of wine tastings at the Ming Cellar (over 400 bottles).
Quick tip: if you’re planning to explore the street food scene, be sure to have cash on you.
Red Cherry Bakery
Hong Kong, North Point, Tong Shui Rd, 16號f 舖
Pick up the famous pineapple bun when exploring Hong Kong’s bakeries. Don’t let the name fool you, these treats actually don’t have pineapple in them, but rather look slightly like a pineapple because of the design on the bun.
Opened in the late 1960s, Sun Heung Yuen was, and still is, well-known for what may seem like typical American items, but with a Hong Kong twist. When my guide first suggested getting French toast and an egg and beef sandwich for breakfast, I’m not going to lie, I was slightly disappointed. I didn’t come all the way to Hong Kong to get an egg breakfast sandwich and French toast like I’m sitting at Denny’s. I was quickly humbled when I saw they serve a special kind of French toast that is super fluffy and light (think of the viral, super fluffy Japanese pancake). The beef and egg sandwich was on toasted white bread, with fresh, fluffy eggs with Asian seasoned marinated beef, sprinkled with spices. We threw in a few local dishes that I saw the people next to us eating like the pork knuckles with red fermented bean curd and noodles.
When you’re heading to Hong Kong, one of the things that you have to try is tofu pudding. It’s a bouncy, gelatinous, silky tofu pudding that you sprinkle with a little bit of cane sugar. It’s done with black soy bean milk. This is one of the best places to try tofu pudding. Kung Wo also has an interesting story, with one side of the restaurant serving old-school classics for people who prefer a nostalgic, traditional style. The other side was opened by the owner’s daughter, who put a modern, young twist on some traditional dishes, drawing in a younger crowd.
One thing you definitely have to try while in Hong Kong is rice rolls, which were high on my list. Hop Yik Tai is known for their silky, chewy rice rolls smothered in sesame sauce, a little soy sauce, sweet plum sauce, and a bunch of sesame seeds. They’re made fresh daily and trust me, you can tell.
For some of the best wonton soup in the city, Lau Sum Kee is the place to try it. They’ve been open since the 1950s and serve juicy wontons in a rich, flavorful broth with noodles and a little bit of shrimp roe. They still work the noodle dough in a traditional manner using a bamboo pole, transferring over an incredible texture for their pork and prawn noodles. They have a container of pickled radishes on the table to snack on and add a crunch, in addition to the best chili sauce from Yu Kwen Yick, so be sure to load up on that. It’s locally made and so delicious. You could practically drink it with a straw.
If I’m being honest, the Stanley Market is definitely hit or miss. You have to weed through some cheaply made items or corny souvenirs to find some hidden gems, but they’re there. There are local artists, some handmade items, painters, and even some delicious food if you know where to find it. Behind the fruit stand when you first arrive at the Stanley Market is a hidden restaurant where you can try their famous fish balls and wonton soup, washed down with some fresh coconut water from the fruit stand.
PART III — What To Do
Public Transportation
After such a long flight from the States — especially if you’re coming from the East Coast — it feels good walking around and stretching your legs. That said, the public transportation in Hong Kong is really simple to use. You don’t even have to stress about buying tickets because if you find the blue scanners, you can just scan your credit card.
I will always recommend a food tour in a new city. It’s one of my all-time favorite ways to explore a new country or city, and it can be challenging to know where to start when you’re looking for the best dishes. Having a local, especially a private guide, to show you around is worth the money. Shout out to Agnes with a Walk in Hong Kong.
She showed me around the Grassroots area, where there are countless delicious dishes, locally owned food stands and restaurants, and some truly hidden gems that gave me such a phenomenal taste of the city. In addition to showing me some of the best food, she was able to share some history with me about the regrowth of the city after a massive fire, the neighborhood background, sightseeing, and offer suggestions on what I shouldn’t miss while in town.
Enjoy some spectacular views of Hong Kong from Victoria Peak. You can ride the funicular railway, aka the Peak Tram, up to the top of the hill to get an incredible view of the city landscapes, the harbor, and Kowloon.
Photo by Jessica Kelly
Repulse Bay
If you’re looking to try your hand at windsurfing or surfing, or just want to soak in some sun at the beach, Hong Kong has beautiful beaches along the coast and the harbor. One of them is Repulse Bay along the southern side, with gorgeous views of the shore. An ideal location to soak up all the vitamin D!
Check out the beautiful fishing village of Aberdeen Harbor. This is a great area to board a sampan and take a little ride around to see some of the colorful fishing boats in the village.
If you tend to go for beer and pubs when spending a night out, check out Carbon Brews Central. They have a bunch of craft beers in Hong Kong along Wyndham Street with nearly 30 beers on top, in addition to some pub food. It started in Tokyo and expanded to Hong Kong, bringing the love of craft beer to Hong Kong.
Cardinal Point has a stunning terrace with some beautiful city views of the skyline and the sparkling city lights. Sip on cocktails made from fresh ingredients like beetroot, lime leaf, dill, coconut, pineapple, melon, poblano, and more to pair with some light snacks while you take in the view.
If you’re looking for a unique, different kind of vibe, Dragon i is the perfect spot. It’s more a night club, featuring showgirl type performances and dancers, with a party atmosphere. This is definitely more of a higher end spot, with Vegas vibes, generally featuring live music.
All-in-all, Hong Kong has a lot to offer. From transitional and modern takes on food with a bustling nightlife, to surf and architecture, Hong Kong surprised me in many ways!
Perhaps more so than Raygun and Turkish shooter Yusuf Dikec, the biggest star of the 2024 Olympics was probably Snoop Dogg. He was all over the place and did a bit of everything during the games. Now, it looks like he wants to get some games of his own going.
“One thing I wanna do is have the Hood Olympics. There’s a lot of homies from the hood that could run a 10.2, that could high jump, throw the javelin, backflip, swim good, jump over gates and hurdle, you know what I’m saying?
I just wanna make it available for the athletes from the hood that didn’t make it, that probably have certain ramifications, but they still were athletic and they still were good. So, I want to bring that component in and, hopefully, we’ll be able to make it make sense.”
Snoop certainly made out well at the non-hood Olympics: Last month, he re-shared a post that said, “Snoop Dogg, a top rapper, gets over 40 m rubles [about $447,000] daily for his presence at the Paris Olympic Games. Snoop also lives and parties in Paris for free, all to bring more attention to the Olympics. Almost every top broadcast features Snoop. He attends all major Olympic events. For 17 Olympic days, he’ll earn nearly $9 million.”
There was a time when even the cast of HBO’s Euphoria had “no f*cking idea” what was going on with season 3. But it looks like the long — very long — wait for new episodes of creator Sam Levinson’s hit series is coming to an end.
Let’s sort through everything we know about season 3 of Euphoria, including plot details and which cast members are expected to return.
Plot
Earlier this summer, HBO’s head of drama Francesca Orsi confirmed that Euphoria will begin production on season 3 in January 2025 (nearly three years after the renewal was announced). “We could not be happier with our creative partnership with Sam and this incredible cast,” she said. “We look forward to bringing this new season of Euphoria to life for the fans.”
No plot details were given, possibly because there’s reportedly been a lot of behind-the-scenes drama about the direction of the show.
According to The Hollywood Reporter, Levinson wanted to turn Zendaya’s Rue into a private detective, but that concept was rejected by HBO and the Challengers actress. Her pitch of playing a surrogate mother also went nowhere. Levinson and Zendaya have apparently found common ground on “an inkling of an idea” that works for both of them, but as a source close to the show put it, “Good luck to us. Who knows what the hell will happen.”
We do know there will be a time jump, however. HBO CEO Casey Bloys told Variety that “there’s been a lot of back and forth” between him and Levinson. He continued, “One of the issues I think that Sam is thinking about is that he doesn’t want to have it in high school anymore. That’s where it was set and what made sense then. So when you take it out of that, there’s a lot of back and forth about where to set it and how far in the future to set it and all that stuff. But I think he’s got a take that he’s excited about, and he’s busy writing.”
At least Sydney Sweeney is optimistic! “I’m very excited to jump back into Cassie. She is definitely one of the most special characters for me and I love my Euphoria family, so I look forward to it,” she recently told People. “I love crazy Cassie, so the crazier, the better for me.”
Meanwhile, Hunter Schafer is surprised it’s even happening. “I think people’s absence will be felt, and I’m a bit… I’m nervous for that,” she shared to W Magazine. “But I think, in another sense, it’s a beautiful opportunity to spend time in the world where you got to know and love those people.”
Cast
According to HBO, “all of the principal cast” of Euphoria will be back for season 3, including Zendaya (Rue), Sydney Sweeney (Cassie), Jacob Elordi (Nate), Hunter Schafer (Jules), and Oscar nominee Colman Domingo (Ali). Other cast members who are likely to return are Alexa Demie (Maddy), Maude Apatow (Lexi), Nika King (Leslie), Storm Reid (Gia), and possibly Dominic Fike (Elliot). Barbie Ferreira (Kat) is finished with Euphoria, and tragically, Angus Cloud, the actor who played Fez, passed away in July 2023. He will be missed.
Radhi Devlukia’s Joyfull cookbook is a crash course in finding your inner veggie-forward eater and the joy that accompanies the light-footed feeling of healthy plant-based consumption. GMOs be exiled, corn syrup be gone, leave the animals in the pastures — not in Radhi’s pantry!
A well-educated nutritionist and dietician who spent most of her life in the UK learning to cook under the tutelage of an Indian mother and Grandmother, Devlukia has jumped the Atlantic to live in the United States and we’re all better for it. Her veggie-based dishes are a blend of the one pot cooking common in most culture’s comfort foods, dynamic spices found in Indian households and in many instances the efficient composition and cooking techniques of the never-having-time-to-relax US lifestyle.
We took time from Radhi’s packed promo schedule to learn about the Indian nutritional concept of Ayurveda, the optimal ways to harness the natural flavors of veggies, and the secrets behind how her Mexican Lasagna is animal protein-free but boasts enough dynamic flavor to satiate your hangriest carnivore friends and family.
Radhi Devlukia
Can you tell us a bit about your background and your history with cooking?
I grew up in an Indian family where food, like many cultures, was basically the center of pretty much everything. My Mom had a full-time job, but she would create fresh breakfasts, lunches and dinners for us every single day. I think that was a big part of it – she fueled my love for food. I saw how much love she poured into the food. I saw how excited she was creating it and experimenting in the kitchen and it really did leave such a deep impression on me.
I was thinking about what I wanted to do when I was going to university. At first I thought I wanted to be a doctor, like a lot of Indian people do, but I didn’t get the grades for that so I couldn’t do it. My Mom recommended I go into nutrition, at the time, I hadn’t really thought about that as a path or something I could have a job in. I kind of went into nutrition accidentally because I didn’t really know what else to do. It started just igniting my love for understanding the body and how food affects our bodies.
I ended up doing a second degree to be a clinical dietician. So I did my nutrition degree and I was like, this is amazing but I really want to work in a clinical setting because that has always been my dream. Then, I did a full other degree to become a dietician, so I am a nutritionist and a dietician.
I absolutely loved being able to help people through food. I would do everything from pediatric clinics for fussy eaters to diabetes clinics to FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) to helping people with IBS and gut issues. At the same time helping people who’ve been in surgery and have to be on drip feeds. I was doing such a variety of helping people get nutrition but in so many different ways.
I still felt like there was something missing because as much as I appreciated what I was doing, there was a disconnect; telling people what to do and helping people tune into their body to understand what they need versus me just regurgitating information. I had to leave the UK to go to New York for my husband’s work. When I got there, I couldn’t use any of my skills or my degrees since I didn’t have a work permit, so I ended up going back into study and came across Ayurveda. Even though I’d grown up with it because it’s part of my culture, it wasn’t something that I thought of as a practice.
“Ayur” means life and “Veda” means knowledge, it’s basically the most beautiful holistic health science to exist. It’s all about how nature can heal your body, but even more than that, how you can tune into your body to understand what it really needs.
When I learned about Ayurveda, it felt like home for health for me. Learning about it and doing the practices – I felt like I found a way to optimize my own health and I really wanted to share that with everyone. I took all of that and pulled it into a book where I share everything that I’ve learned throughout the years, plus all of the practices and rituals that have enriched my own life are weaved through the recipes that I’ve created.
You mentioned your family and your roots, how would you say that those elements of your upbringing influenced your cooking style?
My heritage is in every single part of this book. I was so happy I got to have my Mom and my Grandma be a part of the pictures because it would not have felt complete without people being able to see them. Everything from the spices I use, to the techniques that I use in cooking, it’s been through watching them cook.
Spices are my favorite thing to talk about and my favorite thing to use in the kitchen. I can’t imagine a dish without spice. I’ve gotten that from my Indian heritage because every single Indian person has a spice box. In English it translates to a seven compartment spice box and you have your essential spices in there, you do not cook without it, it’s the first thing that’s taken out when you start cooking. My Grandma has one, I have one, my Mom has one and my Sister has one. That’s where so much of the flavor in my food comes from, it’s a combination of my heritage but also where I’ve lived.
I was born and raised in the UK, so there’s so much influence from the UK. I’ve been in the US for about seven years now and I’ve spent so much time in India and other countries, the cuisines in this book are a mixture of all of that. Growing up we practiced specific things with food, my Mom would always pray before we ate, it was a part of my culture. I grew into appreciating it as I got older, at first I was like, “Can I just eat? I don’t want to wait to pray, I just want to eat” but I’ve learned how much it changes your perspective of the food you are eating by just having a moment of gratitude for it.
The way that you interact with the food that you are eating and consciously preparing so that it nourishes the people you are feeding. It’s not just throwing everything around and eating a burrito while you are working, it’s like, wow, this food has the ability to fully nourish my body, my heart and so much more than that. I think that it all comes from where I’m from, that’s what I’ve grown up with and I only realized it later on in life.
You mentioned spices and how that brings together a big part of the foundation of your cooking. What are some of your typical pantry staples?
Well, to start off with, I have three big drawers of spices in my house they’re all there. They are my favorite favorite drawers because they’re the most organized part of my kitchen. They are all in alphabetical order and I have so many. I find when people are starting off fresh with spices to really appreciate spice blends.
Instead of getting all these spices, you have no idea what to do with, what’s amazing is you go and buy a taco seasoning or a garam masala. Garam masala is one of my favorite go-tos. If I’m making a lentil dish or a vegetable dish, if I want to add a bit of flavor, I always lean towards the Indian flavors, just because there’s so much vibrance in it. I’ll just throw in a tablespoon of garam masala and it will elevate the dish so much.
I say, get yourself good spice mixes. There’s Chinese five spice, it’s incredible and I put that into some of my noodle dishes. You can also get one spice blend from each cuisine and then experiment. Some of my favorites at the moment are coriander, cumin, and fennel. One because I love the flavor, but also because in Ayurveda it teaches us how these three spices when mixed together are an incredible digestive blend. Adding in spices doesn’t just elevate the food, I mean the flavor of it, It completely changes the way your body digests it.
Spices are medicine. The way that spices are, they’re potent, they have so much nutritional benefit in them. They actually help break down and digest food.
I want to talk about your veggie forward cooking. Do you have any tips for picking out the best produce at the market?
If you are in a place where you have farmer’s markets or little farms that you can get things from you can really taste the difference. Think about the freshest ingredients, when you pick an apple from a tree, when you pick a tomato, when you pick herbs that have just come out, everything is at its peak flavor the second that it’s picked.
The easiest way to think about this is, how long has it been since this has been picked? The longer it’s been, the less flavor that it’s going to have, and the less nutritional benefit. I love to think of my food in that way.
The fact is organic fruit and vegetables are always going to be better. By the time apples have gotten to me, I know they have probably been around for over a month, sometimes two months, sometimes three months. A coating is put on them to stop them from going bad on the inside, and you have no clue about it. So the best thing is to try and go to little farms and farmer’s markets.
If you don’t have farmer’s markets, pick organic produce when you go to the grocery store. Pick things that are in season because it’s more likely that you’ll find better organic produce that is in season rather than not.
One of the tips that I love is when you’re trying to figure out whether an avocado is ripe. You can take off the little top nip – there’s a little round bit at the top of your avocado – when you take it off, if it’s got a green color, it’s not ripe, if it’s yellow, it’s perfectly ripe.
Do you find cooking and getting big flavors out of vegetables to be a challenge?
Yeah, I would say it is difficult. Since I came to the US, I noticed such a difference between UK produce and US produce. It’s so interesting because when you go to Italy, for example, when you taste tomatoes that are from there, the flavor difference is incredible. It’s incredible to see and it’s all dependent on the soil that it’s grown in, the climate that it’s in, all of that impacts it. Also, how much sun the fruit or vegetable is getting really penetrates the flavor.
Don’t overload a vegetable with flavor. Vegetables already have a flavor, and so using lighter seasonings and sauteing vegetables can bring out the flavor.
It’s the same with spices by the way. You may smell a spice and it smells great as it is, but then as soon as you saute it in a fat, it releases all the aroma and activates the health benefits too. Whether it’s veggies or spices, I really recommend activating them in some sort of fat. Also, they’re easier to digest when you end up cooking them or at least lightly cooking them. Raw vegetables can be quite difficult to digest, so I recommend lightly cooking veggies to get the benefit from them.
Camryn Eakes
Is there a vegetarian dish that you find particularly savory and satisfying? For example, we came across your Mexican lasagna, would that fall into that category?
Yeah, definitely. I always like a good balance of things. In the Mexican lasagna, there’s veggies, beans and layers of the tortilla wraps, which are your carbs. There’s a dairy aspect of vegan dairy, of the cheese. There are different textures.
I just think that it’s always nice balancing out the macros – making sure you’ve got a balance of all different types of ingredients that are providing different things for you. With one pot recipes you can throw whatever you want into them, right? When I make this Mexican lasagna, I’ve got a few veggies in there, I’ve got cabbage and I’ve got peppers, but sometimes I’ll look in my fridge and if I’ve got some zucchini lying around or some celery, I’ll chop up as many veggies as I can into every dish.
I think vegetables are actually really easy to make. When you’re blending it, you can add more veggies like in a sauce. You think it’s just tomato sauce, but you can add some celery into that. I’ve also added zucchini and spinach into things and no one’s even known.
I made zucchini brownies the other day and no one had a clue that there was zucchini in there. I think there are really beautiful easy ways to sneak in veggies. I recommend to people that if you see a dish and you’re going to make it and it doesn’t have vegetables in it, find a way to incorporate some. Chop them up really small or have some as a side dish.
I personally feel no meal is complete without having a vegetable in it.
What would you say are some of the elements that people love about your Mexican lasagna? Is it something that you would recommend to somebody that’s a novice cook or just getting into veggie forward cooking?
Yes, it’s super easy because you’re literally just layering. It’s a one kind of dish thing. You have to just put it into the oven. You’re making a filling, layering up the tortilla wraps, filling tortilla wraps, adding cheese and putting it into the oven. I’d say it’s a really good, easy dish.
People love the Mexican lasagna because it just feels hearty, it’s a solid comforting meal. You get all the bits that you want from it, and it tastes a bit cheeky, but it is not deep-fried. It hasn’t got any nasty things in it and still feels very comforting. For someone who’s looking for a filling meal, you’re getting some good nutritional benefit from it, from the beans and the veggies. It’s a good balance of both.
Do you think that people that are used to eating animal proteins will miss the meat, or is it something that’s pretty satisfying for anybody?
I think it’s pretty satisfying for anybody. That’s because a lot of people think when you eat vegan food or plant-based food, it’s going to lack flavor, that’s why I think I love spices. They are the secret to eating plant-based meals and being excited by them. I’ve had so many people eat at my house, and I only cook plant-based food.
Most of the people that come are used to eating meat and I’m sure they’re not going to tell me that they don’t like it, but from my experience, people say that they feel so satisfied by the meal because there are so many different textures and flavors. Your senses get excited by that and that’s what you really want from a meal. Even if something feels unfamiliar, if it’s exciting for your senses, you’re going to end up loving it anyway, even if it’s not a texture or a component of a meal you’re used to.
Do you think it’s possible to convert a carnivore?
I never really think of it as converting people. I feel like as people get introduced to plant-based food, let’s say somebody decides that they want to have a day, one day out of the seven days that they’re going to decide to have a plant-based meal. I think it’s more when you see the benefits of something and you feel the benefits of it. You naturally start going towards the thing that makes you feel good.
I totally value and get why some people find it really difficult to swap over or make those swaps, but always my response is to try it, see how you feel. If it doesn’t work for you, don’t do it but more often than not, people are like, “Wow. On that day, I actually felt so much lighter. I felt like I had more energy”. They start saying, “My skin looks so much better when I gave up dairy.”
There’s so many benefits to becoming plant-based that I think once you end up feeling it or seeing it, that’s usually how we end up changing, right? We either feel the benefit or we see something that’s beneficial. “Oh my gosh, my pain from my arthritis has gone down so much, my inflammation has gone down.” You end up changing based on what you see, what you hear and what you experience. As soon as people get that, I think it’s an easy win.
How To Make Mexican Lasagna
Radhi Devlukia
Ingredients:
Filling:
• 1 tablespoon sunflower or avocado oil
• 1 cup finely chopped or shredded cabbage
(about 1/2 small head)
• 1 1/2 cups cooked black beans or 1 15-ounce can,
rinsed and drained
• 1 1/2 cups cooked pinto beans or 1 15-ounce can,
rinsed and drained
• 1 cup fresh sweet corn kernels (about 2 ears) or
thawed frozen
• 3 tablespoons finely chopped pickled or fresh
jalapeño (about 1 large pepper)
• 2 1/2 teaspoons taco seasoning (or 1 teaspoon
each ground cumin, paprika, and dried
oregano)
• 1 teaspoon sea salt
LASAGNA:
• Olive oil cooking spray, sunflower oil, or avocado
oil
• 4 of your favorite 8- or 10-inch tortillas, cut into
• 1-inch-wide strips
• 1 cup of your favorite salsa or canned crushed
tomatoes
• 1 cup shredded vegan cheddar cheese or a blend
of cheddar and mozzarella
In a large skillet, heat the oil over medium heat. Add the cabbage and cook, stirring, until softened, about 5 minutes. Add the black beans, pinto beans, corn, jalapeños, taco seasoning, and salt and cook, stirring occasionally, until the flavors have come together and the seasonings are aromatic, about 5 minutes.
Remove the pan from the heat and set the filling aside.
2. ASSEMBLE THE LASAGNA:
Lightly coat an 8-inch square baking dish with cooking spray. Spread about one-third of the tortilla strips in an even layer across the bottom, trying to avoid any gaps. Add half of the bean mixture in another even layer, followed by another one-third of the tortilla strips. Layer with the remaining bean mixture and top with the remaining tortilla strips.
Finish with the salsa and cheese. Bake until hot and bubbling, about 20 minutes.
3. TO SERVE:
Cut the lasagna into squares and serve with the guacamole and sour cream, plus chips, if you like.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
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