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In each issue of Paleo Magazine, I team up with Steph Gaudreau to bring you the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. (I make the food; she makes the gorgeous photos.) In this installment, it was a trip to Puerto […] Continue Reading ->
This recipe is based on a recipe The New York Times called “the roast that owns the internet.” My favorite take on this recipe phenomenon was from The Tipsy Baker; her post is funny, biting, and is what ultimately convinced me to try my hand at revamping this […] Continue Reading ->
Can you guess where this dish originated? Shanghai? Beijing? Would you believe it was Springfield, Missouri?! In the 1940s, Chef David Leong emigrated from China to the United States and opened Leong’s Tea House in Springfield. He recognized the deep affection the locals held for fried chicken, so […] Continue Reading ->
Sure, Italian food is usually associated with pasta and cheese, but these 21 crazy-delicious recipes will prove to you that you can eat Italian food that’s satisfying, easy to prepare, and so tasty, you won’t even notice there’s no pasta involved. This list includes bold soups, bright salads, […] Continue Reading ->
After the hoopla of fall travel and the winter holidays, Dave and I decided we would not travel at all until the summer. But you know what they say about the best-laid plans—last week, we visited Stockholm, and this is how it went down. Once upon a time… As […] Continue Reading ->
Have 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 sense. Bitter and tough but loaded with vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. When […] Continue Reading ->
Have 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 sense. Bitter and tough but loaded with vitamins, minerals, and fiber, kale has a well-deserved reputation as a numero uno leafy green. When […] Continue Reading ->
Moo 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 truer to the original and, therefore, takes far more time. But this version—this magical, friendly version from Well Fed Weeknights—is equal to the […] Continue Reading ->
My husband David and I lived in Austin, Texas, for 13 years, and in that time, we learned to respect the holy trinity of Texas cuisine: slow-cooked BBQ, sweet tea , and breakfast tacos. This super popular breakfast treat may be the quintessential Tex-Mex food—a mashup of all-American […] Continue Reading ->

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