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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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