Paleo

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

"Simple." "Perfect." "The moistest chicken with the crispiest skin we've ever had." That's what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

Indulge your primal human instinct to throw some meat down on fire. [Insert caveman roar of satisfaction here.]

Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.

Bored by plain old water? Allow us to introduce you to your solution.

An Italian classic. Pork loin is rubbed with an intoxicating blend of garlic, rosemary, and sage and then slowly roasted until sigh-inducingly tender. Easy, elegant and certain to impress.

Rib eye steak. Salt. Pepper. Flame. And this technique. That's all it takes to create one of the most superlative suppers known to man.

An elegant and easy riff on steak au poivre that's made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.

Pickle juice-brined pork chops. Yes, you read that correctly. And yes, we know what you're thinking. Why didn't we think of brining pork chops in dill pickle juice? It's easy, ingenious, and, natch, delicious.

Boletus edulis—that's the fancy-pants name for porcini—is hardly a come-hither sort of name, but with such a rich, earthy, unmistakable taste, who cares?

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

Why spend half your paycheck on pricey infused waters when you can make them at home? It's easy, inexpensive, and lovely.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

A milder alternative to the classic basil pine nut pesto, this requires just toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.

Knowing how to make a simple standing rib roast is literally a life changer. And it couldn't be easier. Here's all you need to know.

This paleo chocolate cake also happens to be gluten-free and, even more importantly, it tastes magnificent enough to rival any other chocolate cake, birthday or otherwise. Go ahead. Taste it and see.

Skillet charred greens are exactly what they sound like—greens cooked in a skillet until pleasingly, smokily charred until the greens are crisp at the edges.