Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
February 9, 2014 – February 15, 2014
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.
Richly sweet and creamy innards matched with a slightly crisp exterior make these some incredible grilled sweet potatoes.
A hearty baked potato topped with broccoli florets and gooey, 100% vegan nacho sauce made from standard supermarket ingredients.
A thick, creamy, tangy, gooey vegan nacho sauce made with supermarket staples. Perfect for dipping or topping nachos, baked potatoes, veggie burgers, or macaroni and cheese.
Buttery avocadoes brightened with lime make for smooth, creamy, dairy-free ice cream.
Intensely creamy dairy-free ice cream that adds rich cocoa to the light, toasted flavors of coconut.
Intensely creamy dairy-free ice cream that adds vanilla to the light, toasted flavors of coconut.
What did a rice-lover like Michelle Tam of Nom Nom Paleo do to satisfy the craving once she switched to a Paleo (a.k.a. rice-free) diet? Started making rice from cauliflower, of course. Okay, perhaps cauliflower "rice" is not an obvious choice to anyone unfamiliar with the Paleo diet, but the bright white vegetable makes for a texturally similar dish to rice once spun around in a food processor for a few minutes.
Easy chocolate brownies are dolled up with tinted buttercream for Valentine's Day.
Got the spaghetti blues? Amp up your routine with this cheesy-meaty baked version.
Blasted with lime, this red curry soup contains a commingling of chicken, kale, potatoes and mushrooms.
Big, meaty entrées are the first thing I think of when I think of the Paleo diet. Think steak topped with bacon topped with steak, all fried in lard. The cowboy chili in Michelle Tam's new cookbook, Nom Nom Paleo, fits right in with those expectations, but it also wouldn't be out of place in any other omnivorous American cookbook.
A hearty vegan sandwich with a balance of sweet caramelized onions, savory mushrooms, and a tangy sun-dried tomato mayonnaise.
This variation on the classic Chrysanthemum cocktail uses a Yellow and Green Chartreuse combination in place of Benedictine, and subs in bitter Malört in place of the more traditional absinthe.
This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient.
Traditional spiced Belgian speculoos cookies are turned into a dangerously addictive sweet spread.
Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream.
Easy, lightly chewy sugar cookies are rolled in pink sprinkles to make them perfect for your Valentine.
A 20-minute chicken and noodle salad in a creamy peanut and sesame dressing.
A mix of fennel seeds, cinnamon, and dry bay leaf perfumes this basmati rice pilaf, releasing a comforting, delicious aroma that lingers long after the dish is done. And even though the recipe itself is simple and quick, its elegance and complex flavor profile impresses my guests without fail.
A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.
This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese."
Pretty in pink: chewy strawberry flavored cookies dotted with two kinds of chocolate.
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
Roasted fish gets paired with a flavorful Vietnamese dipping sauce called nuoc mam gung—a potent mixture of ginger, garlic cloves, chilies, lime juice, sugar, and fish sauce—that tugs at your tongue in all directions. Plus, all you have to do for the sauce is toss everything in a bowl and stir.
This rum and Cynar cocktail comes in exotic and sweet, and leaves you dark and bitter.
Nut "cheese" is not the first thing I expected to make from a Paleo cookbook. Most nut cheese recipes call for cashews; as someone with a cashew allergy, I have tended to avoid all dairy-free cheeses for the sake of safety. So I was pleasantly surprised when Michelle Tam's recipe for nut "cheese" in her new cookbook, Nom Nom Paleo, called for macadamia nuts. Mild-tasting, rich, and sweet, these round nuts not only fit into my diet, but they also seem like an ideal substitute for ricotta.
A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day.
In this toothsome homemade take on a commercial classic, a tender, flaky heart shaped crust is filled with Nutella, then baked to crispy-on-the edges, soft-on-the-inside perfection. A healthy dollop of confectioners' sugar glaze with rainbow sprinkles makes these treats as adorable as they are sweet.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.