I sing the General Public song “Hot You’re Cool” when I make this dish. It's the yin/yang of Vietnamese cooking! Vietnamese meals balance the five...
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Indian Stuffed Peppers with Butter-Curry Sauce (Paleo, Whole30)
In each issue of Paleo Magazine, Steph Gaudreau and I bring you the story of a traditional recipe and adapt it to fit into a...
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Weeknight Shepherd’s Pie (Paleo, Whole30)
Casseroles are the comfie blanket of food, but between us friends, the idea of preparing one on a weeknight makes me feel a little overwhelmed:...
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The Story of Kibbeh Sinayee
In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. This time, I’m...
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Greek Lamb Souvlaki
In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. This time, we're...
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Israeli Sabich (Paleo, Whole30)
I’ve never eaten an authentic Sabich (sounds like SAH-beesh) from a street vendor in Israel. But I like to travel with my taste buds, so...
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Shashlik (a.k.a., shish kebabs)
In each issue of Paleo Magazine, I team up with Steph Gaudreau to share the history of a traditional recipe and adapt it to fit into a...
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Persian Roast Leg of Lamb
We ate a lot of leg of lamb when I was growing up, and whether it was roasted or turned into kebabs, my dad was...
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Ćevapčići, Take 2 (My Recipe)
As I mentioned in this post from back in May, I ate a lot (A LOT!) of the skinless Balkan sausages called ćevapčići while we...
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Review: Lave Lake Lamb
Before I started eating clean (and prior to viewing Food, Inc.), I thought that meat was meat. I didn't concern myself with where or how...
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Paleo Stuffed Grape Leaves (Dolmas)
I've probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We...
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Merguez Meatballs
Merguez is a fresh sausage popular in North African cuisine. Usually made with lamb — or a mixture of lamb and beef — it's spicy...
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