I'm all about Well Fed Weeknights right now, but this is the season when everyone releases their new books, so I'm going to highlight some...
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Deconstructed (Paleo) Sushi Bowl
Sometimes, a “project” recipe can be fun. You know the kind I mean, right? You research the recipe, buy special ingredients, and set aside a...
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Paleo Fried Chicken Meatballs with Collard Greens
I don’t feel like I need to do a hard sell on a recipe called “Fried Chicken Meatballs,” but since this space needs to be...
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Yucatan Green Chile Sauté
This recipe is from my new cookbook Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less. You can buy Well Fed Weeknights so many awesome...
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DaiLo Pork & Fried Watermelon
Fried watermelon. Once I read about it, I couldn't let go of the idea of it. Fried watermelon! I was hooked by this review in The Globe and Mail...
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Basic Grilled Chicken Thighs
The temperature hit 70F here in Vermont today. You know what that means?! It's grilling season! This isn't so much a recipe as as reminder...
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Golden Bone Broth
When I shared a photo of my latest bone broth stash on Instagram a few weeks ago, I got a lot of requests for the recipe....
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Italian Hoagie Salad
I grew up in eastern Pennsylvania, where hoagies were known as "subs" and homemade rolls from Philadelphia were trucked into local sandwich shops and restaurants...
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Walnut-Crusted Pork Chops With Baked Apples
Some things just belong together! Simon Le Bon and John Taylor. Black eyeliner and stompy black boots. Sunbutter and 85% dark chocolate. Pork and apples. I'm currently...
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Brains! Cauliflower Brains!
Three hundred sixty four days of the year, cauliflower is a gentle vegetable. So humble, so bland and unassuming, so eager to please. What other...
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Reykjavik Salmon Salad
Man! I love a European buffet breakfast. When Dave and I visited Reykjavik, Iceland last March (photos!), our hotel served up an epic buffet every morning...
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Zucchini Noodles with Fresh Tomato-Basil Sauce
I've been carting around different versions of this recipe since college. (That's about 25 years, you guys. Yikes!) It started out as a clipping from...
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