Paleo

Perfection. That’s the type of response we’re having to this crazy tender, exceptionally tasty roast leg of lamb marinated in true Mediterranean fashion.

A perfectly cooked and gently spiced specimen of cruciferous loveliness. You’re seriously not going to be able to stop noshing this.

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

Seriously, it’s so easy to make your own sausage. Insanely easy. And holy heck, does it taste phenomenal. No meat grinder required.

Just like what your grandma would put on the table for Sunday night dinner. (Don’t you love how food instantly transports you through time?!)

It’s not just about how lovely a turkey imbued with smoke would be. It’s also about how lovely more space in the oven on Thanksgiving would be.

Excuse us, but we’re too preoccupied stuffing our pieholes with roast pork butt to say anything. Hey, anyone seen the napkins?!

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

No sugar. No creepy preservatives. Nothing but blueberries, plain yogurt, honey, lemon juice, purple smiles, and requests for seconds.

Fresh herbs and a squeeze of lemon lend this chicken its effusive Greek accent. A foolproof grilling technique makes it irresistible in any language.

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.

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

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.

Got some less-than-stellar winter grape tomatoes to use up? Or even a glut of summer ones? These easy tomato chips are our new favorite snack.

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.

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

Sous vide cooking ensures that your pork chops will never be dry again. A little time is all it takes to make the kind of chops you’ve only ever dreamed about.

A paleo stew that will warm you through and through. Adobo seasoning adds more flavor, while loads of toppings let you customize your bowlful.

An exceptional combination of autumnal flavors in a paleo dish that will make everyone happy. Apples and pork are a match made in heaven.