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Furikake Ahi
I’m really starting to find beauty in simple meals. Like I mentioned a few weeks ago when sharing my recipe for three-ingredient Spaghetti Squash Bolognese Boats, I’ve had less time in the kitchen...
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Picadillo Cubano
Picadillo is the name of a variety of dishes first originating in Spain. Versions of Picadillo can be found across Latin America and the Caribbean, and it has reached as far as the Philippines. Each...
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Winter Slaw
When one blogs about their food experiences, some patterns start to show. For example, over the past 5+ years writing for this blog, I’ve only posted four salad recipes. That’s not because I think...
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Gai Yang (Thai Grilled Chicken)
Gai Yang (ไก่ย่าง, sometimes spelled Kai Yang) is a barbecue grilled chicken recipe originally from Laos, but most commonly associated with Thailand today; it is a popular street food often served...
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Deep Dish – Season One
Hi everyone, in lieu of my usual Tuesday recipe, I have some really exciting news to share. As many of you may know, I’m a regular contributor to the Paleo Magazine Radio podcast, hosted by my friend...
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Beef Rendang
I’m often asked what is my favorite dish to prepare; it basically comes with the territory in this line of work. While it’s hard to choose a favorite, Beef Rendang often comes to mind – there’s truly...
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Pulehu Steak
Pulehu is a Hawaiian cooking method, which translates to “roast over hot embers”. This method was traditionally used for items like breadfruit, but today it’s most associated with steak, typically...
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Sole Meunière
When first drafting my debut cookbook, The Ancestral Table, I was hesitant to add my recipe for Sole Meunière. After all, it contains only a few ingredients – fish, butter, and lemon, mostly – not...
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Tomato Basil Soup
We’re in the thick of tomato season (June to September in the US), which means it’s time to share one of my favorite simple soups. Tomato soup is a common comfort food here in the US, and has a...
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Sous Vide Salmon
I’m relatively new to the sous vide world, but it’s something that has always intrigued me. Sous-vide cooking involves placing food items in a sealed plastic bag and immersing the bag in a water bath...
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Tirripaisti (Finnish Pork Belly)
As I mentioned in my Chicken in Champagne Sauce recipe earlier this year, I draw inspiration from many sources – online research, reader requests, or from friends. Today’s recipe is inspired by a...
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Smoked Chicken
Nearly every time we’re out grocery shopping, I pick up a whole chicken. It seems like at least once a week we end up roasting or grilling a whole bird, and using its carcass for chicken stock and its...
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Lettuce and Leek Soup
It’s been a couple months since my last soup post, so this one is long overdue. Soups are a vital part of my diet; they are versatile, easy to prepare, and a seamless way to integrate more homemade...
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Muffuletta Wedge Salad
Let me start this post by acknowledging that this recipe title is a second-order misnomer. You see, combining the words “muffuletta” and “wedge salad”, at face value, is just preposterous. For those...
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Scouse
Scouse is a form of stew popular in Northern Europe. The English word scouse is a shortened form of lobscouse, taken from similar words like the Norwegian lapskaus, Swedish lapskojs, and Danish...
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Instant Pot (Pressure Cooker) Chicken Soup with Kale
As I mentioned over Instagram the other day, our youngest son recently came down with a fever, the first of his life (he’s only 11 months old, but still, I like saying that). Four airplane rides over...
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Tortilla Española (Spanish Tortilla)
Tortilla Española, sometimes called Tortilla de Patatas, is a Spanish omelette unrelated to the corn and wheat tortillas found in Mexico and neighboring countries (in Spanish, the word tortilla means...
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Curried Beef Stew
We’re in the thick of stew season here in the US; this is the time of year where I like to spend my lazy weekend afternoons filling the house with the smells of simmering meat and winter vegetables....
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Garlic Smashed Potatoes
While we typically eat Basic Mashed Potatoes with our daily meals, you can’t deny the fun that is Smashed Potatoes. In few other recipes can you treat a food so poorly–smashing it with the heel of...
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Center-Cut Pork Rib Roast
As I mentioned in last week’s recipe for Skillet-Roasted Winter Vegetables, I recently had quite an adventure photographing a couple dishes in the middle of a Florida storm. This week’s recipe for...
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The Safe Starch Cookbook – 2017 Edition!
Happy Friday everyone! I just wanted to send along a quick note to let you know that I’ve released a new, 2017 edition of my eBook, The Safe Starch Cookbook. In this update, I’ve added 27 new recipes...
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Simple Saag
One of my favorite popular dishes in Indian cuisine is Saag, a leaf-based side commonly served with bread or rice. Years ago, I found myself ordering it in local restaurants, often for a steep price,...
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Beef Tinaktak
I’ve been to the small Pacific island of Guam about a dozen times in my life, but never for long – usually I was disembarking from a US Navy ship and headed to the airport, on my way back home. There...
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Keema Matar
I’m not sure what it is about 2017, but I’ve really appreciated ground meat more than usual. Much like last month’s Beef Tinaktak, I appreciate the ease and brevity that comes from these quick meals,...
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Pesce al Sale (Salt-Crusted Fish)
My wife and I just returned from a short jaunt through Central America, celebrating 10 years of marriage. We never went on a honeymoon back in 2007, since our wedding was right in the middle of my...
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Boneless Fried Chicken with Carolina Shrimp Bog
This week’s recipe is unique for a couple reasons. First, it is the result of collaboration with my new friends at American Kitchen Cookware, who sent me a set of their American-made cast aluminum...
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Mixed Greens
Every time I make a pot of these greens, it feels like cheating. I make them pretty often for potlucks and gatherings, and everyone always wants to know “my secret”, as if there is some special,...
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Homemade Mayonnaise
I’m probably not in the majority of Americans by saying this, but mayonnaise is my favorite dipping condiment. Yep, I would prefer to dip french fries in mayo over ketchup, barbecue sauce, or any of...
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Potato Pancakes
Potato pancakes are kind of a big deal in many homes, and everyone has their own method. There’s a lot of speculation as to what goes into making a good pancake, and my guess is that’s because it’s...
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Mangú (Dominican Mashed Plantains)
Mangú is a staple food of the Dominican Republic, and often served with breakfast. It is a signature element of los tres golpes (“the three hits”), served alongside fried eggs, fried cheese...
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Oven-Roasted Pork Adobo
Greetings from Virginia! We made it to our new home in one piece, and no worse for the wear. I’m still in the process of organizing our new kitchen, and acclimating to my new stovetop and oven, but I...
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Thai Chicken Coconut Soup (Tom Kha Gai)
I’ve been in a Thai food mood lately, as evidenced by last month’s Green Papaya Salad recipe. The flavors that are ubiquitous in Thai cooking – namely coconut, fish sauce, lemongrass, and lime – make...
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Guineitos en Escabeche (Pickled Green Bananas)
One of my new favorite discoveries while developing recipes for my next cookbook is the versatility of green bananas. I’m definitely comfortable cooking with plantains, both as a hearty side (see:...
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Spaghetti and Meatballs
I realize that this recipe’s title starts with the word “spaghetti”, but make no mistake about it – the meatballs are the star of this week. Since first developing this meatball recipe for Paleo...
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Potjiekos (South African Hodgepodge Stew)
Potjiekos has all of the things I like in a good stew: tender and rich meat, sauce that’s bursting with deep flavors, subtly-seasoned vegetables, and a good backstory. I’ve been watching a lot of Game...
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Gluten-Free Chicken Karaage
Over the years, I’ve had a lot of people ask me to develop a recipe for Chicken Karaage. It just so happened that this past weekend I needed a break from developing recipes for my next cookbook, and I...
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Lamb Tagine with Potatoes and Toasted Almonds
The word tagine (tajine, الطاجين) is both the name of a North African stew, and the conical earthenware pot in which it is usually cooked. The use of ceramics in North Africa was the result of Roman...
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Roast Duck with Winter Vegetables
Guess what? It’s getting noticeably cooler here in Virginia, which means it’s just about roasting weather. I love making roast dishes once the temperatures dip, because it’s an easy (and aromatic) way...
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Shakshuka
Shakshuka is a dish of tomatoes, peppers, and poached eggs, ubiquitous in North Africa and the Middle East. Countries across the Middle East, from Yemen to Turkey, claim to have first created the...
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Caldo Xóchitl (Simple Chicken Soup)
The weather is starting to cool down, so it’s time to share one of the many soups in my repertoire. Caldo Xóchitl is a simple chicken soup from Mexico, a carryover of traditional, pre-Columbian fare,...
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Salad Shirazi (Persian Cucumber and Tomato Salad)
Salad Shirazi is a herb and vegetable salad from the southern Iranian city of Shiraz. It’s enjoyed year-round as a side dish, but is often served as a full meal during the hot summer months. While the...
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Beet Salad (Vinegret)
Every once in awhile, I get a big craving for beets. The craving doesn’t hit me often, but when it does, I typically turn to my Vinegret (винегрет) recipe from The Ancestral Table. So without further...
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Stewed Okra in Tomato Sauce (Bamies Latheres me Domata)
As we enter into November, I have exciting news – I’m just about done with developing and photographing recipes for my next cookbook! I’ve been at it for nearly two years straight – researching,...
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Inihaw na Liempo (Filipino Grilled Pork Belly)
This past weekend was probably one of our last opportunities to grill in nice weather – it was a cool 45F outside, just enough to require my jacket and a careful eye on my charcoal. I’ll likely grill...
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Bigos (Polish Hunter’s Stew)
Hi everyone, and welcome to 2018! It’s downright chilly across the US today, so let’s enjoy some stew. Bigos is a Hunter’s Stew most associated with Poland, but likely of German origin. This dish, in...
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The Heritage Cookbook – now accepting recipe testers!
Big news, everyone! I’m officially opening up public recipe testing for my next book, which will be called The Heritage Cookbook. I expect the cookbook to be released in 2018. This book will focus on...
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Tigania (Greek Pan-Fried Pork)
Pork shoulder is great: often one of the most affordable cuts of meat, and it can be used in a variety of dishes, from Kalua Pig, to Pork Adobo, to hearty stews. But most preparations call for...
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Eye of Round Roast with Wine Sauce
The most visited recipe on this blog, by a long shot, is my old Perfect Eye of Round Roast recipe. It’s been read over 1.7 million times, which is pretty crazy. The recipe is unique because you...
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Cauliflower Fried Rice
My wife and I are still reeling from the sheer amount of recipe testers who volunteered to tackle a recipe (or three) during this last stage of recipe tweaks for my next cookbook. We ended up sending...
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Is The Heritage Cookbook Paleo-friendly?
A few readers have asked whether The Heritage Cookbook should be considered a Paleo or Primal book, like my previous two books. While I didn’t deliberately tailor the book to any specific diet, the...
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