Paleo

Don't let those leftover Easter eggs go to waste. This easy egg salad with caramelized onions is so lovely, you won't even notice that there's no mayo.

Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.

Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.

A handful of ingredients and one pot is all you need for this juicy, crisp-skinned roast chicken with shallots, garlic, and lemon.

These easy grilled scallop kabobs get a flavor boost from a quick marinade and a smoky scallion-sumac dipping sauce.

One skillet. Five ingredients. Dinner. (Did we mention that it's low-carb?)

If it’s warm and comforting you want, this soup’s got your name written all over it. We dare you to resist.

Tender pieces of cod are coated in a garlicky almond flour and pan-fried. The cucumber salsa adds a cooling note. Pssst. You'll never miss the tortillas.

Tangy lemon is always a perfect partner for chicken thighs, especially when they have that delectable crispy skin. And it's ready in 45 minutes. Alright!

An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.

Making maple sugar at home isn't difficult or tricky or fearsome. It's actually crazy simple. And ridiculously tasty. And paleo-friendly.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

An umami-rich roasted vegetable stock that’s also vegan from British phenom Nigel Slater. And it’s just begging to be used any way you please.

Elevate Caesar salad by roasting the lettuce. Yes, roasting the lettuce. It'll draw out flavors and textures you’d never expect. Impressively easy.

"Not too sweet." "Simple and terrific." "Everything a granola should be." That's what folks are saying about this granola.

Indulge your inner Laura Ingalls Wilder with this charming caramel-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated but its appeal transcends time.

Potato chip fiends, stop your scoffing. We double-dog dare you to make a batch and stop at just one.

Shatteringly crisp skin. Tender meat. And a stovetop that isn't spattered with grease. This is gonna change your weeknight chicken game.

Pork chops, simple and satisfying, are what you get with this simple, lightly spiced lovelies cook in no time. Burnished on the outside, juicy on the inside, and flavorful through and through.

Hot peppers. Salt. Vinegar. And patience. That's all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.