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...
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 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 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,...
Read MoreBefore I made the switch to paleo, a bowl of seasoned rice was my go-to comfort food. Something about white food that can be eaten...
Read MoreI moved into my own apartment — my first apartment! — during my junior year of college and suddenly had access to a full kitchen....
Read MoreI recently hosted a dinner party for 12 people and wanted to serve cauliflower rice. But the idea of figuring out how to sauté, like,...
Read MoreI'm visiting my family in Pennsylvania this week, and happy anticipation of grilling on the deck and splashing in the pool fueled my get-ready,...
Read MoreI'm doing a cooking demo at the PaleoFX conference today, sautéeing up a batch of the sweetly-spiced Cauliflower Rice Pilaf from Well Fed, while wearing...
Read MoreMashed Potatoes are creamy, comforting, delicious... and can be a bullet train to CrankyTown, thanks to their direct route over the craggy heights of Insulin...
Read MoreThree hundred sixty four days of the year, cauliflower is a gentle vegetable. So humble, so bland and unassuming, so eager to please. What other...
Read MoreIt's not exactly soup weather in Austin yet. The temperature is still annoyingly hovering in the high 80s, and the stack of (super cute) sweaters...
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