World Class Rock Recipes: Bob Marley’s Ital Stew

Bob Marley’s Rastafari heritage and values were honored in the food he ate. Ital food is to be as fresh as possible, and free of additives like preservatives and other chemicals, and often without meat or dairy as well.

Something like this recipe, inspired by Marley, would have been seen often on tour, where he was known to travel with a personal chef.


2 cans kidney beans, drained

1 cup water

2 1/2 cups coconut milk

1-2 tbsp ground allspice

1/2 tsp white pepper

2 cloves garlic, minced

1 onion, diced

2 sprigs thyme

10 okra, sliced

2 sweet potatoes, large dice

1 potato, large dice

3 carrots, chopped

1 can corn

10 oz butternut squash (or pumpkin), cubed

Optional: scotch bonnet pepper


1) In a large pot or Dutch oven, add coconut milk and water, and bring to a simmer.

2) Add kidney beans, pepper, allspice, garlic and scotch bonnet pepper (if using). Simmer for a few minutes.

3) Add onion, thyme, butternut squash and okra. Simmer for a few minutes.

4) Add potatoes corn and carrots. Simmer about 25 minutes. Serve alone or with white rice.

The original recipe did not call for any salt, but I did add some at the end.

WTTS In Conversation – Jesse Valenzuela of the Gin Blossoms

WTTS In Conversation’ is a bi-weekly podcast delivering decades of WTTS interviews with emerging and legendary artists.
For Episode #83, Gin Blossoms founding member and rhythm guitarist Jesse Valenzuela talks with Matt Pelsor about how he really feels about the term “Jangle Pop,” and briefly shares some technical aspects of its performance. He’s also come to terms with ‘playing the hits,’ and will do so at Miller Lite Carb Day 2024 (5/24/24) as they open up for George Thorogood and the Destroyers at the Indianapolis Motor Speedway.

Visit the official IMS page for Miller Lite Carb Day Tickets

Find “WTTS In Conversation” here.

World Class Rock Recipes: Perry Farrell’s Hot Pepper Margarita


Full disclosure, he’s a spokesperson for Maestro Dobel Tequila, so of course he has his own cocktail recipe, and it’s a spicy one…


  • 1 ½ oz. Maestro Dobel Tequila
  • 1 oz. Cointreau
  • ½ oz. simple syrup
  • ½ oz. lime juice
  • ½ oz. Tabasco sauce
  • Egg white (optional; it gives the cocktail some body and froth)
  • JalapeĂąo pepper slices
  • For garnish Cilantro & Sea salt (optional)

Instructions: Fill a shaker halfway with ice. Combine all ingredients (except jalapeĂąo and salt) and shake. Strain into a salt-rimmed rocks glass and garnish with jalapeĂąo slices and cilantro. Pair with fresh oysters and top with a small spoonful of caviar, or just enjoy as is!

WTTS In Conversation – Allison Russell

WTTS In Conversation’ is a bi-weekly podcast delivering decades of WTTS interviews with emerging and legendary artists.
For Episode #82, Crystal McKenzie spoke with recent Grammy winner Allison Russell just before her Farm Aid performance last year. They talked Farm Aid, working with and befriending Brandi Carlile, as well as performing with Norah Jones and Willie Nelson. They also cover some hard topics about her upbringing that led to her activism.

Allison Russell performs with Hozier at Ruoff Music Center on May 28th

Find “WTTS In Conversation” here.

World Class Rock Recipes – Sheryl Crow’s Zucchini Muffins

Hear Sheryl Crow on the WTTS In Conversation podcast!

This recipe is from her 2011 cookbook If it Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons

Zucchini Muffins

Makes 12 muffins

2 large eggs, preferably omega-3 eggs, beaten
1⁄3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2⁄3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
2 teaspoons baking soda
½ teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
1 cup golden raisins

1. Preheat the oven to 350°F.

2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.

3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.

4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)

5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.