Homemade ketchup is light, sweet, tangy, and full of depth — nothing like the cloying bottle most of us grew up with. Onions and garlic browned in ghee give way to ripe tomatoes, maple syrup, apple cider vinegar, and a warm spice blend of mustard, allspice, and...
Homemade coconut milk the easy way needs exactly two ingredients: finely shredded coconut and hot water, blended and squeezed through cheesecloth. It takes five minutes and skips the guar gum and BPA-lined cans entirely. The healthiest option is to make it yourself —...
Home curried mayonnaise is paleo pantry magic: an egg yolk emulsified with mild olive oil, lemon juice, and stone-ground mustard, then finished with a teaspoon of mild curry powder. The slow drip of oil through the processor's insert is what makes the emulsion...
Herbed balsamic vinaigrette is the house dressing worth making weekly: good balsamic vinegar sharpened with stone-ground mustard, then brightened with minced parsley, chives, and tarragon before olive oil emulsifies it into a glossy pour. The herbs brighten up a...
MAKES ABOUT 1½ CUPS/ 350 ML Ghee is butter that has been simmered and the milk solids are removed, leaving pure butter, fat or ghee (the Hindi word for fat). There is a slight difference between clarified butter and ghee. Ghee is simmered longer to brown the milk...
Four-herb spicy chimichurri is the Argentinian grilled-meat sauce taken to its best form: parsley, cilantro, basil, and oregano pulsed coarse with garlic, serrano, red pepper, and warm spices in olive oil and red wine vinegar. It's the sauce that makes grilled...
Flavored butters are the freezer trick that turns a simple meal into a special one: softened butter mixed with mix-ins like jalapeño-cilantro, garden herbs, sun-dried tomato, or anchovy and olive, rolled into logs and kept ready for whenever a roast, steak, or...
Fiery fruit salsa is a sweet-heat showstopper: chopped pineapple and Roma tomatoes tossed with red onion, orange and lime juice, and a chopped chipotle pepper in adobo sauce, then finished with folded avocado and olive oil. The smoky heat of the chipotle perfectly...
Crispy sage is the two-ingredient garnish that makes any plate look restaurant-made: fresh sage leaves fried in hot butter for thirty seconds a side until crunchy and just golden, then showered with coarse sea salt. Delicate, crunchy, and wonderfully piney, they add...
Homemade chipotle peppers in adobo sauce taste identical to the canned classic without any questionable ingredients: smoked chipotles simmered in strained tomatoes, beef broth, apple cider vinegar, and honey with cumin, cinnamon, and a pinch of cloves. Thirty minutes...
Chipotle lime vinaigrette is the dressing that turns a simple fajita salad into something you'll crave: fresh lime juice and zest, garlic, cumin, chili powder, and minced cilantro loosened with good olive oil and a whisper of honey. Bright, smoky-spicy, and tangy...
Homemade chicken broth is the gold standard every paleo kitchen needs: chicken bones simmered with leek, onion, carrots, celery, parsley, and a splash of apple cider vinegar until the stock turns silky with gelatin. The only three essentials are bones, water, and...