Lamb Tagine with Potatoes and Toasted Almonds

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The word tagine (tajine, الطاجين) is both the name of a North African stew, and the conical earthenware pot in which it is usually cooked. The use of ceramics in North Africa was the result of Roman influence, and these dishes have been enjoyed for thousands of years. Tagine pots are unique in that they trap steam and return the condensed liquid to the dish, enabling chefs to make tender foods with minimal added water, which is ideal in areas Read more

Thai Chicken Coconut Soup (Tom Kha Gai)

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I’ve been in a Thai food mood lately, as evidenced by last month’s Green Papaya Salad recipe. The flavors that are ubiquitous in Thai cooking – namely coconut, fish sauce, lemongrass, and lime – make for excellent summer eating. Tom Kha Gai is a soup that often takes a backseat to its hot-and-sour sibling, Tom Yum. Both share several ingredients, but today’s recipe also contains coconut milk, which gives the soup a Read more

Green Papaya Salad

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Summer is definitely here this week – today is supposed to be the hottest day of the year, here in Virginia. It just so happens that today is also the day that the movers are delivering all 10k pounds of our household goods, so we’ve set aside pitchers of cold water, lemonade, and iced tea to help everyone get through the day. Sometimes, a nice long sweaty workday on a hot day feels good – especially when paired with a dip in Read more

Fårikål (Norwegian Lamb and Cabbage Stew)

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For those of you following my recently updated approach to recipe development, you’ve probably already guessed that the recipes in my new cookbook will cover a variety of traditional and international dishes. So far we’ve highlighted cuisine from France, the Caribbean, and the American South. Today we’ll be exploring Scandinavia, with this Norwegian Lamb and Cabbage Stew. Originally from Western Norway (Vestlandet), Fårikål Read more

Simple Saag

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One of my favorite popular dishes in Indian cuisine is Saag, a leaf-based side commonly served with bread or rice. Years ago, I found myself ordering it in local restaurants, often for a steep price, and wondering how to recreate this dish at home. It’s been a staple in the house ever since, and I even included a popular variation, Saag Paneer (served with homemade, pan-fried cheese), in The Ancestral Table. While I love Saag Paneer, and Read more

Skillet-Roasted Winter Vegetables

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The other weekend, I was killing it in the kitchen. I had just finished off development and photos for a couple new recipes (my recent Curried Beef Stew and Garlic Smashed Potatoes dishes), and I was digging into two new creations: this week’s Skillet-Roasted Winter Vegetables, and next week’s Center-Cut Pork Rib Roast. Everything was going well, and my timing was just right – the dishes were going to finish just as the Read more

Paleo Takeout Secret Menu Items

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Hi everyone, just wanted to send a quick note to let you know that I’m releasing my Paleo Takeout Secret Menu Items list to the public. It features items that can be created using existing recipes and techniques found in the book; eagle-eyed readers might remember these secret menu items from the holiday package I offered last year. To access your free, printer-friendly download, simply sign up for my periodic newsletter and it will be Read more

Tortilla Española (Spanish Tortilla)

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Tortilla Española, sometimes called Tortilla de Patatas, is a Spanish omelette unrelated to the corn and wheat tortillas found in Mexico and neighboring countries (in Spanish, the word tortilla means “small torte/cake”). It is often served cold as a tapa, or warm as part of a meal. References to the Spanish tortilla didn’t surface until the early 19th century, as a quick meal (for soldiers, as legend has it) using Read more


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Like I mentioned last week, I’m on travel for work – right now I’m enjoying sunny (but a little chilly) Naples, Italy. And just like last week, I’m using today’s post as an opportunity to share a favorite recipe from one of my cookbooks; this time I’m sharing one from my debut, The Ancestral Table. From the book: Borscht (Борщ) is a hearty soup most commonly associated with Russia, Poland, and Ukraine. Its Read more

Moo Goo Gai Pan

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I’m out of town for work this week and next, slumming it in Spain, Sicily, and Italy! If you’re interested, you can follow some of my adventures via Instagram. In order to keep my “new recipes every Tuesday” theme going (something I’ve proudly maintained since 2011), I’m sharing a favorite from my second cookbook, Paleo Takeout. Here’s what I wrote in the book about this dish: Moo Goo Gai Pan (蘑菇雞片) is Read more

New Brunswick-Style Potato Stuffing

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Around this time last year, I contributed a series of recipes to Yahoo! Food, and it was a lot of fun. As part of some company restructures, however, the website shut down in February. One of my favorite recipes from my short time there was this New Brunswick-Style Potato Stuffing, so I’m sharing it with you folks this week, just in time to nudge it into your Thanksgiving meal planning. Here’s what I wrote about it last year: Folks Read more

Recipes You Need To Try RIGHT NOW!

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Nowadays on PaleOMG, I’m trying to share everything with you guys! Workouts, fashion, vlogs, podcasts, and just like the old days – lots of new recipes. I want you to have new recipes to try every week! But since I’m sharing so many different things week to week, it’s pretty easy to miss out on seeing some of my new, favorite recipes I’ve shared. So every few months, I plan on sharing a round up post of not only MY Read more

Pajeon (Korean Scallion Pancake)

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Quick language lesson: jeon means “pancake” in Korean. This term is associated with a variety of pancakes, from kimchi to kale pancakes. Today’s recipe, Pajeon, stands as the basis for many further layers of the Korean pancake underground; its most popular descendent is Haemul Pajeon, or seafood scallion pancake, which is featured in Paleo Takeout. While the seafood variation is a family favorite, I also appreciate the simplicity and ease Read more

Sous Vide Salmon

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I’m relatively new to the sous vide world, but it’s something that has always intrigued me. Sous-vide cooking involves placing food items in a sealed plastic bag and immersing the bag in a water bath for an extended time, set at a specific temperature, to evenly cook the food. This method was first popularized in the 1960s, as a method of cooking foie gras (fattened goose liver) to the desired temperature without losing any liquid Read more

When Oreo Cookies Are A Health Food

Is it possible that how we eat is more important than what we eat? Maybe, just maybe, pleasure is immensely important in deciding whether a food is healthy or not. Consider the Oreo cookie. Sawyer eats with joy Sawyer eats Oreo cookies daily but enjoys every moment of the eating process. While eating, Sawyer is in the moment and appreciates the art that went into creating such a delectable food. He eats them alone or with people without feeling Read more

Mee Kati (Coconut Milk Rice Noodles)

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Mee Kati (หมี่กะทิ) is a noodle dish that is popular in Thailand (and some parts of Laos); thin rice noodles are steeped in coconut milk, giving them a creamy flavor that is distinct from their more popular cousins, Pad Thai and Pad See Ew. Mee Kati is often sold by street vendors, where they use food coloring to give the noodles a pink hue. It’s a very unique visual experience, but one we’re going to forgo in this recipe (feel free Read more

Pulehu Steak

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Pulehu is a Hawaiian cooking method, which translates to “roast over hot embers”. This method was traditionally used for items like breadfruit, but today it’s most associated with steak, typically seasoned simply with ginger, garlic, salt, pepper, and a bit of sugar. If you haven’t already, I encourage you to read my short history on beef in Hawaii, at the start of my recent Pipikaula recipe post. If you’ve already Read more

Bubble and Squeak

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Bubble and Squeak is a traditional English dish, served as a hash of leftover roasted vegetables. It can be made from a variety of vegetables, but potatoes and cabbage are almost always included; it can be served at any meal, and is a common accompaniment to a full English breakfast. This dish was first mentioned in the 1800s, but really fell into its own as a way of elongating meals during World War II, when food rationing was common. The name Read more

Garbure Soup

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You know, I really thought I was done with soup for a while. The weather has been nice and warm down here in the Florida panhandle, balmy in just the right way – never so cold that a light jacket won’t do the trick, and never too hot for pants. But then last week I visited my old stomping grounds in Maryland, and the weather was distinctly cooler; in other words, it was soup weather. Garbure is a peasant’s soup originally from Read more

Shrimp and Sausage Gumbo

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Gumbo is a stew of Louisiana origin, dating back as far as the 18th century. As with Jambalaya, there are two popular versions of gumbo, Creole and Cajun; generally, the former includes tomatoes, while the latter omits them. It can be made with all sorts of meats, from chicken, to rabbit, to nutria, to oysters; today, we’re going to make one with shrimp and andouille sausage. There are several ways to prepare gumbo, many of them Read more