Current category: 'Meats/Eggs.'
Nov 14, 2013
Thanksgiving – a.k.a, my favorite holiday – is just two weeks away. If you’re anything like me, all of the recipes popping up in my blog feeds, TV talk shows, magazine covers, and commercials have me craving those perfect-for-Fall flavors of earthy sage, tart cranberries, and juicy turkey.
These Turkey & Cranberry Meatballs from my cookbook Well Fed 2 pack all of the yumminess of...
Oct 19, 2013
Fasten your seatbelts, because I’m about to tell you a story that will eventually weave together Thanksgiving; Elvis; a restaurant in Venice, California; Sunbutter; and indoor grilling.
Ready? Let’s begin.
Thanksgiving has been my favorite holiday since I was old enough to start naming things as favorites. According to family lore, I once protested that we couldn’t start Thanksgiving...
Oct 3, 2013
I promise every post isn’t going to be about the upcoming release of Well Fed 2: More Paleo Recipes For People Who Love To Eat, but it’s kind of my job to blab about it right now.
Yesterday, I told you about the photos and the recipes. Today I’m giving you one you can try for yourself!
The last time I placed an order for ground beef and steaks from TX Bar Organics, those friendly, sneaky...
Aug 14, 2013
As I mentioned in this post from back in May, I ate a lot (A LOT!) of the skinless Balkan sausages called ćevapčići while we journeyed through Slovenia, Croatia, and Bosnia-Herzegovina. The ćevapčići were a really tasty way to get a protein infusion to balance the wine, beer, and kremšnita (ahem) that I was enjoying in a regular basis.
Throughout our travels, I ate ćevapčići about 8 times, and...
May 25, 2013
I’ve been eating grilled, flavorful, luscious, case-less sausages called ćevapčići (say it like “ch-VOP-chee-chee”) all over the place since we departed Prague to explore Slovenia and Croatia. These tasty little nuggets are available from street vendors and at sit-down restaurants, and can be served with kaymak cheese, chopped salad, french fries, and ajvar (a roasted pepper condiment...
Apr 25, 2013
Dig this cover from Men’s Health:
Harumph, I say.
I’ve got The Best Chicken You Will Ever Eat right...
Apr 20, 2013
A few months ago, I had the great pleasure of collaborating with Nom Nom Paleo and FitBomb on a magazine piece about egg foo yong. The magazine went kerfluey and the story never got published, but I wanted to share it with you. Dig in!
Things weren’t often exotic in rural Pennsylvania. I was seven years old, and my family lived in Orwigsburg, a small town tucked in the mountains between Amish farm...
Mar 14, 2013
It’s 3/14, a.k.a., Pi Day, a.k.a, an excuse to eat pie. But we’re not eating any pie. Oh, no! We’re eating paleo-approved, protein-packed pie. Or should I say π?
Here are three recipes that will cure your craving for pie and won’t leave you feeling remorseful tomorrow, in a pie-induced hangover, filled with gluten regret. Instead, you’ll feel powerful, positive, proficient,...
Mar 5, 2013
Clearly, I’ve got balls on the brain. We’ve been testing meatball recipes for Well Fed 2, and we have finally settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed: Bora Bora Fireballs.
These meatballs came to me in a dream. I woke up with...
Mar 1, 2013
In college, I had a 100% Italian-American boyfriend, and I was partially adopted by his very traditional family. His mom was about 4’10″ and a spitfire, and every week, she had a cooking schedule. A certain day of the week meant soup, another day was always a roast, and Sunday was spaghetti and meatballs. She’d make the sauce on Saturday afternoon so it could simmer until after mass on...
Feb 20, 2013
Meatballs are the most playful food you can pile on a plate. (And it’s pretty fun to say “balls,” too. Am I right?! Of course I’m right. Try it: Balls!)
Meatballs can be so cute and round and friendly — and despite their humble appearance, they’re often packed with flavor explosions like spices and seeds, or doused in a luscious sauce that inspires licking the plate.