A glass jar filled with beef bone broth.
Allan Penn
1 of 18

Beef Bone Broth

Beef bone broth is easy to make from bones and vinegar and water and has health benefits and is paleo and lends itself to any recipe that calls for homemade beef stock. Here’s how to make it and advice on where to buy beef bones.
Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.
Leigh Beisch
2 of 18

Roasted Bone Marrow

This roasted bone marrow is a cinch to make. Sprinkle it with salt and roast until rich, unctuous, and irresistible. Simply the best. Here’s how to make it.
A metal baking pan of gluten free brownies with one piece missing
Josh Weissman
3 of 18

Gluten-Free Brownies

These gluten free brownies, made with chocolate, butter, and tapioca starch, are remarkably easy and fudgy and, in all seriousness, taste like the real deal even though they’re flourless. Swear.
Seven pieces of gluten-free fried chicken on a paper towel-lined rimmed baking sheet.
John Kernick
4 of 18

Gluten-Free Fried Chicken

This gluten-free fried chicken doesn’t call for buttermilk but instead relies on coconut milk plus cornstarch and a pinch of chili powder to make the best fried chicken. No one will even notice it’s gluten-free and dairy-free.
A platter of ribs covered with Texas-style barbecue sauce, and a glass of extra sauce on the side.
Aimee Buxton
5 of 18

Texas-Style Barbecue Sauce

We’ve spent years testing Texas Style barbecue sauces, and this tomato-based version is our favorite by far. We keep the spices mild, but the depth of flavor is no less intense.
A cast-iron skillet with four cooked chicken apple sausages inside.
Ray Kachatorian
6 of 18

Chicken Apple Sausage

This chicken apple sausage is surprisingly simple to make and has a slightly sweet lilt that's magnificent any time of day. Here's how to make it and how to cook it. No meat grinder required. And did I mention it's healthy?!
Two seared duck breasts, one sliced, the other whole on a wood cutting board
Gentl & Hyers
7 of 18

Seared Duck Breast

Seared duck breast that’s restaurant-worthy after being rubbed with a garlic and peppercorn paste and cooked to perfection is a simple yet sophisticated dinner for any occasion.
Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.
Kristin Teig Photography
8 of 18

Roast Chicken Thighs with Lemon

These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
A skillet filled with spicy scrambled eggs with a wooden spoon inside.
James Murphy
9 of 18

Spicy Scrambled Eggs ~ Ande Bhurji

These spicy scrambled eggs, made with eggs, fresh green chiles, onions, tomatoes, and cumin, make for an unexpected and satiating stand-in for any time of the day.
A glass half-filled with homemade almond milk with a serving knife resting in front of it.
Georgia Pellegrini
10 of 18

Almond Milk

This homemade almond milk, made with just almonds and water, is a dairy-free milk alternative that’s easy to make from scratch. No sweeteners or preservatives or gums. And you can flavor it however you like. Here’s how to make it at home.
A plate mounded with cauliflower fried rice on a wooden table.
11 of 18

Cauliflower Fried Rice

This cauliflower fried rice is indeed gluten-free and paleo, but is almost indistinguishable from the real thing. The sweet and savory sauce really gives the dish loads of tastiness.
Three jars of slow cooker apple pear sauce on a white tray.
Time, Inc.
12 of 18

Apple Pear Sauce

This slow cooker apple pear sauce, sweetened with maple syrup and seasoned with cinnamon and nutmeg, is a versatile applesauce that can be used to top everything from oatmeal to ice cream. The big batch it makes means you'll (thankfully) always have a jar on hand.
Two pieces of blackened salmon topped with pineapple salsa on an oval serving plate.
Ghazalle Badiozamani
13 of 18

Blackened Salmon with Pineapple Avocado Salsa

This blackened salmon with pineapple avocado salsa is an easy, healthy weeknight winner made with spiced, pan-seared salmon fillets that are topped with a sweet and spicy, pineapple, avocado, and jalapeño salsa.
A skillet of eggs with chorizo and eggplant, tomato, zucchini, onion, and peppers.
Emma Lee
14 of 18

Skillet Eggs with Chorizo and Vegetables

This skillet eggs with chorizo and vegetables is an easy one-pan meal made with chorizo sausage, zucchini, eggplant, tomato, and onions and are topped with fried eggs. Perfect for breakfast, lunch, or dinner.
Three homemade Larabars.
Tina Rupp
15 of 18

Homemade Larabars

Homemade larabars will change the way you think about snacking. Or breakfast-on-the-go. Almonds and dates form the base but the additions are up to you–tailor them to whatever your diet or cravings dictate. The variations are endless!
A rimmed baking sheet filled with peppery chicken wings
Christopher Hirsheimer
16 of 18

Peppery Chicken Wings

In these peppery chicken wings, the usual intensity of classic buffalo wings is tempered and usurped by a delicious, untraditional, easy blend of beguiling spices. Even better, the wings are baked, so they’re not only healthy but there’s no standing at the stovetop getting splattered with droplets of crazy hot flying fat.
A large measuring cup of slow cooker chicken stock on a wooden table with a ladle on the side.
Ryland Peters & Small
17 of 18

Slow Cooker Chicken Stock

Slow cooker chicken stock or broth is gloriously easy. Just toss raw chicken parts or carcasses in a slow cooker with vegetables, water, and herbs in the proper proportions, walk away, and come back later to a rich, deep, concentrated, out-of-this-world, paleo-friendly stock.
A paleo vanilla cake stacked between two chocolate cakes on a wire rack.
Jenni Hulet
18 of 18

Paleo Chocolate Cake

This paleo chocolate cake also happens to be gluten-free and, even more importantly, it tastes magnificent enough to rival any regular chocolate cake. Go ahead. Taste it and see. Better yet, have others taste it but don’t let them know the secret. Bet no one notices.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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