Paleo

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

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it's so simple to toss it together.

This recipe is easy, elegant, dairy-free, gluten-free, paleo-friendly, kid-approved, and vegan. You're welcome.

Clobbered by a guilty conscience each time you let vegetables languish in the fridge? Yeah, us, too. Until this recipe.

Expect a subtle sweetness from this pork chop sensation that comes together from pantry standbys. We suspect that, like us, you're gonna wanna add it to your weeknight rotation.

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.

Why make your own mustard? Because you can. And if that's not reason enough, there's no comparison between this and the store-bought stuff. Enough said.

David divulges why he bothers to make his own ingredients, from breakfast sausage to, well, you'll just have to read about it.

Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that's sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.

Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.

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.

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.

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?!)

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

An impressive impromptu dinner that's done in less than 30 minutes and a cinch to clean up. You're welcome.