Paleo

Summer's answer to the kale chip. Chewy, nutty, smoky, healthy, and unfathomly impossible to resist.

If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise.

Eggs in hell? It's an edible incarnation of Dante's inferno. Don't worry, it's far more fetching than that old grump would have you believe.

Simple and stunning. That's what we expect outta any side that we pull off the grill. These artichokes deliver all that—and then some.

A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.

Yeah, watermelon juice dripping off your elbow is a swell thing. So is this incomparably elegant yet easy salad that melds sweet and heat.

A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.

A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they're doing.

David tries his hand--and The One's patience--at making a luxuriously rich, make-you-go-wobbly-in-the-knees duck stock. And he succeeds, on all counts.

Sweet. Spicy. Earthy. And a touch puckery. When did anything--or anyone--at your table boast such character? Certain to compensate for your duller dinner invitees.

Sometimes carrots aren't quite as sweet as we'd like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here's how to replicate this performance at home.

Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex--and who'd have thunk it's as easy as heck to make?!

Mushrooms and butter and garlic. Think you've been there, done that? Trust us, you haven't. Not like this, anyway.

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

Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.

Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, mellow oniony goodness. Accept accolades. See how easy that was?

Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.

The perfect dish to usher in warm weather. Nothing but rosemary, garlic, salt, pepper, and a tour of duty in the oven.

Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.