It’s easy to forget that some of my winter favorite comfort foods are pretty close to paleo already. This very tasty paleo pot roast won’t disappoint.
This is a super easy, crowd pleaser that Scott Gray turned me on to. Everyone always gobbles it down!
Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. I used to take the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.
George made this for Tony’s brunch. It’s delicious served with veggies or sliced over a salad.
There are ribs, and then there are ribs: succulent, tender beauties that’ll make you look like the neighborhood pitmaster. These are those ribs, courtesy of the best and only recipe you’ll ever need.
Pork simmered in root beer makes all the difference. Topped with your favorite BBQ sauce, it’s sure to bring rave reviews
A crunchy pecan topping plays up the fall flavor combination of cranberries and apples. Using a combination of apple varieties delivers an unexpected range of textures and tart-sweet flavors.
Peas, parsnips and mustard greens make this delicious stew fresh and yummy.
This mac and cheese has a grown up taste that is over the top yummy. Its so yummy that everyone always asks for the recipe.
This is a great recipe if you have a dutch oven and the short ribs are so soft and tender.