I'm sorry for what I'm about to do, but... This recipe invites you to have ball with curry! These tender, flavorful meat balls take the...
Read MoreHumans can recognize five basic tastes: sweet, bitter, sour, salty, and umami. Umami was discovered by scientist Dr. Kikunae Ikeda, and the Japanese word is...
Read MoreThis recipe is based on a mind-blowing stir-fry I ate at a Burmese restaurant in San Francisco. My husband David and I had been walking—and...
Read MoreYou know those luscious salmon and crab rolls you can get at the sushi bar? The ones that are creamy and luxurious, studded with sesame...
Read MoreSatay—marinated meat that's grilled on a skewer and served with cucumbers and peanut sauce—originated in Java, but it’s a popular street food all over Indonesia...
Read MoreIt's been a rare occurrence in my food-focused life, but every once in a while, I have the thought: "Grrrr... I'm too busy to eat!"...
Read MoreThis dish is based on a recipe The New York Times called "the roast that owns the internet." My favorite take on this recipe phenomenon...
Read MoreCan you guess where this dish originated? Shanghai? Beijing? Would you believe it was Springfield, Missouri?! In the 1940s, Chef David Leong emigrated from China...
Read MoreHave you ever massaged your kale? I didn’t understand why kale salads were so popular until I learned the massaging trick. Now it all makes...
Read MoreMoo shu pork was my “usual” for Chinese take-out until I became a paleo devotee. Well Fed 2 includes a recipe for this dish that’s...
Read MoreOne of the things I love about soups is that they're greater than the sum of their parts. You start with basic ingredients—humble vegetables, hearty protein,...
Read MoreIn 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,...
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