When I was testing this recipe, my husband, Steve, sauntered over to the slow cooker, served himself a small bowl of chorizo and vegetables, and started eating. His assessment was that it was “pretty good.” I urged him to top it with a drizzle of the garlic-chipotle...

Thinly sliced sweet potatoes are a healthier alternative to lasagna noodles. If you have a mandolin slicer, slicing uniform sweet potato “noodles” is a breeze. White sweet potatoes are a bit starchier than orange sweet potatoes and hold up better during cooking. If...

This pulled pork is covered in an orangey-sweet hot sauce that reminds me of the coating on Asian orange chicken. Many cayenne pepper sauces are paleo friendly, and it’s always exciting to find commercially-made condiments that are clean! It’s one less thing you have...

One thing I love about Mexican and Tex-Mex cuisine is how most dishes basically have the same ingredients, just rearranged and proportioned differently. If you have a few basics, like some flavorful, tender meat, a couple heads of lettuce, a handful of avocados,...

I love this saucy, tender pile of pork. It needs no salsa or special toppings. It’s good as is, over a heap of Southwest Cabbage Slaw, or wrapped with a Paleo Tortilla. You may want to serve this with a little Simple Guacamole, because everything is better with guac....

Here’s another take on sweet pulled pork with a Tex-Mex flair. Pineapple and honey are such great complements to the pork and the jalapeños. If you have a lot of meat left, you can transfer it to a freezer-safe container and freeze for a later meal. (Psst—all of the...

I’ve met only a couple people who eat meat and don’t like pulled pork—it seems to be a universally loved potluck or picnic dish. I created a version using apples and my Cider BBQ Sauce to create the familiar sweet and tangy flavors. Prep time 15 minutesServes 10 to 12...

This glaze. I can’t even begin to tell you how deliciously sticky, tangy, and addictive it is. It’s the perfect complement to these Asian-style ribs! Prep time 15 minutes, plus marinating timeServes 6 1 full rack of spare or back ribs1 tablespoon (18 g) sea salt1/3...

Here’s a different take on ribs, with flavors of Dijon and a tangy balsamic glaze. My rib-loving 7-year-old could barely contain herself when she saw these come out of the oven. You can serve them with a side of Rosemary-Garlic Mashed Potatoes or a big green salad,...