We wanted to create a paleo cracker that was easy to make and that could accompany a number of paleo dips and spreads.
For a paleo version of hummus, we said goodbye to the chickpeas and hello to earthy, vibrant sweet potatoes.
There are few things better suited to the paleo pantry than homemade beef jerky: Just a few seasonings and a low oven transform flank steak into an addictive, protein-packed snack.
We wanted a portable snack that was easy to make and contained only whole, nutritious ingredients.
Oats and sugar, key ingredients in most granolas, are not part of the paleo diet, so we set out to find a way to make crave-worthy granola without them.
We wanted a recipe for sweet and plump crab cakes with big seafood flavor, but since bread crumbs and store-bought mayonnaise are usually used as binders, we had to reimagine our approach.
Crispy zucchini fritters with a bright, flavorful tomato salsa make a delicious and simple vegetarian entrée.
For the easiest-ever version of shrimp cocktail, we bypassed the traditional method of poaching the shrimp in a work-intensive broth known as a court bouillon, and instead put the high heat of the broiler to work.
Stuffed mushrooms are a popular appetizer, but the usual bread- or cheese-based stuffings mean that they're not paleo. We wanted to create a paleo-friendly filling with all the flavorful appeal of traditional recipes.
Building on the success of our Blueberry Muffins, we decided to create a second muffin with a different flavor profile.
Our ideal egg casserole had to have a creamy, custardy egg base and a healthy dose of perfectly cooked vegetables. We knew we would have to make our custard without dairy, so we set out to find a substitute.
We wanted a recipe for a meatless frittata that would still be substantial and flavorful.
Baking a great paleo muffin is a serious challenge, since traditional muffin recipes rely on wheat flour, sugar, and butter for structure and flavor.
We wanted to find a way to make an omelet that was big enough to serve four people and that would feature tender eggs and a rich, meaty filling.
Following a paleo diet doesn’t mean you have to sacrifice the creamy texture and tangy taste of yogurt.
For a paleo pancake recipe that would stand up to its traditional counterparts, we started by choosing the flours that would be the base of our recipe.
We set out to create a paleo hash with all the crispy, flavorful appeal of traditional versions.
Most chicken salads are made with creamy, mayonnaise-based dressings. But store-bought mayo isn’t part of the paleo diet, so we decided to take a different approach for our recipe and make a flavorful, vinaigrette-style dressing and incorporate some simple paleo-friendly mix-ins.
With their bold, Asian-inspired flavors and bountiful crisp-tender vegetables, cool noodle salads make perfect vegetarian lunches or dinners.
While ground beef chili recipes are a dime a dozen, we decided that a chili made with ground bison would be a great way to incorporate a different protein into the paleo meal rotation.
Flavorful ground chicken wrapped in crunchy lettuce leaves seems like a perfect paleo dinner option, but most recipes for this Thai-inspired dish aren’t paleo-friendly since the sauce includes ingredients like soy sauce and cornstarch.
New England–style fish chowders are often loaded with heavy cream and potatoes. We wanted a paleo version that wouldn’t weigh us down while still having the characteristic thick and creamy texture of the original.
Most recipes for broccoli salad rely on a mayonnaise-based dressing that overwhelms the flavor of the broccoli. For our paleo version, we decided to skip the mayo entirely and instead find a simple substitute that would allow the broccoli to shine.
We wanted a one-pot approach to cooking hearty, flavorful Swiss chard.
We set out to create a simple and versatile carrot side that would work with a wide range of dishes.
Summer squash and zucchini make great side dishes; they cook quickly and have creamy, delicately flavored flesh that pairs perfectly with most proteins.
With their deep, natural sweetness and vibrant orange flesh, sweet potatoes can round out many a meal—from rich spicy stews to smoky grilled meats.
While roasting can bring out the intense flavor of Brussels sprouts, we don’t always want to turn on the oven to enjoy this versatile vegetable.
Known as ciambotta in Italy, this stew makes for a hearty one-bowl meal.
Quick-cooking boneless pork chops make a great weeknight meal, and a tangy-sweet glaze is an easy way to boost the flavor of this mild cut.
Lamb shoulder chops are significantly less expensive than rib or loin chops, and their flavor is much more complex due to their delicate networks of fat and collagen-rich connective tissue—an appealing option, we thought, for a quick, economical, anytime-meal from the grill.
For a paleo-friendly stuffed pork tenderloin recipe, we created a bold, breadless stuffing with potent ingredients like olives, anchovies, and sun-dried tomatoes.
When it comes to grilled kebabs, vegetables are often an afterthought—used as a filler on meat-heavy skewers. We wanted to create a recipe that would put the vegetables front and center.
Fresh, wild-caught salmon is a staple of the paleo diet, but cooking it can be intimidating for even the most seasoned home cook.
Topping a well-caramelized flank steak with a fresh herb sauce makes for a quick, easy, and impressive dinner.
Since pasta and canned tomatoes are not part of the paleo diet, we set out to develop an alternative to satisfy our craving for spaghetti with tomato sauce.
We wanted to develop a recipe for perfectly tender, juicy burgers. But we faced a challenge: The quality of store-bought ground beef can be unreliable. We decided to “grind” our own.
While most recipes call for a small amount of wine to impart a heady fragrance, we wanted to find a paleo-friendly alternative, so we created a flavor-packed paste of ghee, fresh herbs, and lemon zest to gently bathe the cod as it steamed.
We wanted to explore the possibilities of paleo stir-fries and develop a chicken version with a punchy, spicy profile.
For a paleo version of classic Italian shrimp scampi, we needed to find a creative substitution for the wheat-based pasta while retaining all of the rich garlic and seafood flavors of the original.
Recipes for spaghetti and meatballs are fraught with nonpaleo ingredients: pasta, canned tomato sauce, bread, milk, and cheese. To devise a paleo-friendly version of this dish, we needed to successfully replace the wheat pasta, bind the meatballs, and make a hearty sauce out of fresh tomatoes.
We wanted to create a paleo-friendly, deeply flavorful turkey gravy, and while we were at it, we wanted a foolproof method for cooking moist, juicy turkey.
We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables.
In paleo cooking, cauliflower is often used in place of rice, since it’s easy to process the florets into rice-size granules and it cooks up pleasantly fluffy. To make our cauliflower rice foolproof, we first needed to figure out the best way to chop the florets to the right size.
This rich and well-rounded chicken broth is perfect for use across a wide range of paleo recipes—as a base for soups, stews, and sauces; as a cooking medium; and even on its own.
Ghee is an invaluable ingredient in the paleo pantry, since it is well suited for most high-heat cooking methods, and provides a rich, buttery flavor to many a dish.