Clik here to view.
Shashlik (Russian Shish Kebabs)
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Shashlik (Шашлык) is a type of shish kebab commonly found in Russia and the former Soviet republics. It was likely...
View ArticleClik here to view.
Simple Grilled Chicken Drumsticks
Drumsticks are a great cut of chicken. My three-year-old son loves them, since they come with “handles” and he gets to eat with his hands. To celebrate these little legs I decided to write up a quick,...
View ArticleClik here to view.
Rogan Josh (Kashmiri Lamb Curry)
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Rogan Josh is a popular Kashmiri dish that is believed to have originated in Persia before making its way to...
View ArticleClik here to view.
Panang (พะแนง) Curry Paste
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Panang (also spelled Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island...
View ArticleClik here to view.
Chicken Panang Curry
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. Like I had mentioned in my Panang curry paste recipe, Panang (also spelled พะแนง, Penang and Phanaeng) curry is a...
View ArticleClik here to view.
Gas-Grilled Beef Back Ribs
Some eagle-eyed readers may recall that in my Memphis-style barbecue beef back ribs recipe from earlier this year, I only used half of the huge 16 lb. package of beef back ribs that US Wellness Meats...
View ArticleClik here to view.
Sausage and Sauerkraut
To start off the New Year, I’ll be posting only Whole30-compliant recipes this month. What is the Whole30 Program? It’s very similar to what I eat already, but with a few more restrictions: no dairy...
View ArticleClik here to view.
Attukal Paya (Lamb’s Feet Soup)
Attukal Paya (sometimes spelled as Aattukaal Paya or just Paya) is a hearty soup made with lamb, sheep, or goat feet served in South India. What fascinates me about this dish is that it’s often served...
View ArticleClik here to view.
Shirred Eggs with Sausage and Spinach
Shirred eggs, more commonly known as baked eggs, are eggs that are baked in a flat-bottom dish. Although they are traditionally prepared with minimal ingredients, my variation is a little different in...
View ArticleClik here to view.
Bison Tallow
Some of my long-time readers may remember that over two years ago I rendered my own beef tallow and shared the experience with the world. It was actually one of my first “Paleo” adventures, as my wife...
View ArticleClik here to view.
Pickled Watermelon Rinds
We eat watermelon a few times a year, and usually throw the rinds into the compost pile. I figure that’s what most people do. But a while back I ran across the idea of pickling the rinds, and I was...
View ArticleClik here to view.
Caldo de Langostinos (Mexican Squat Lobster Soup)
A few weeks back I did a guest recipe for Nom Nom Paleo, and I thought I’d share it here on my site for posterity’s sake. Langostinos (Pleuroncodes Monodon, also called “squat lobsters”) are small,...
View ArticleClik here to view.
German-Style Simmered Spinach
Who doesn’t love spinach? Besides kids, I mean. Actually, funny story, kids are more apt to eat vegetables if they watch Popeye. Personally, I despised it growing up, but now I love spinach in all...
View ArticleClik here to view.
Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table. I love collard greens. They may be my favorite green food – well, second to mint chocolate chip ice cream, at...
View ArticleClik here to view.
Review: Your Personal Paleo Code by Chris Kresser
My path to a Paleo-style way of eating wasn’t perfectly straightforward. After years of health issues, in late 2010 I came upon an article describing a recently-published book called The Paleo...
View ArticleClik here to view.
2013: Year in Review (and a look at 2014)
Before I forget, let me start off by saying thank you for your support and continued readership. In October of 2011, I made a decision to follow a strict posting schedule – one post a week at the...
View ArticleClik here to view.
Pumpkin and Chorizo Soup
I figure it’s safe to post a pumpkin recipe now. For a while there (all of October and November) I thought I was going to drown in pumpkin-flavored products. Is it just me, or are they becoming more...
View ArticleClik here to view.
Thai Green Chicken Curry
I’m a big fan of Thai curries, and Green Curry is one of my favorites. It’s been a couple years since I tackled my last Thai curry (Panang Curry), so I thought it was time to share another recipe....
View ArticleClik here to view.
Santa Maria Tri-Tip Steak
Santa Maria Tri-Tip Steak is a specialty of Santa Maria, California, which lies about 100 miles northwest of Los Angeles. Tri-tip is taken from the bottom sirloin of the cow, and is often cut into...
View ArticleClik here to view.
Bakso (Indonesian Beef Balls)
Last month I had the pleasure of contributing to Melissa Joulwan’s awesome meatball recipe collection, “March Meatball Madness.” My dish, Bakso, is one of my favorite ways to eat ground meat. Be sure...
View Article