carrot

I’m on the road today, flying home at long last after my West Coast EGG book tour, so I’ve asked my friend Michelle of Nom Nom Paleo for a guest post and recipe from her dynamic new book while I recover. Thanks, Michelle!—M.R.   Carrot and Cardamom Soup Nothing signals springtime like a bowl of sunshine-orange soup. And surprise: it’s paleo-friendly to boot! After all, paleo’s not about deprivation, eating tons of meat, or simply recreating grain-free versions of your favorite comfort foods. Many dishes that rely on seasonal bounty are naturally paleo-friendly, just like this one from our new cookbook, Nom Nom Paleo: Food For Humans. 1 tablespoon coconut oil 2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced Kosher salt 1½ pounds large carrots, peeled and cut into Read On »

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Warm up this winter by making a batch of this potato soup, via The Pioneer Woman.

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It is cold outside and the best way to warm up is making a bowl of clam chowder from La Conner Brewing, via LA Times.

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Its getting chilly outside, but warm up by making a batch of Posole soup, via NYT.

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Just back from great Chefs Collaborative event in Charleston, SC, and now must head to Vegas, my favorite city on earth (not—but a call from an old friend presented an offer I couldn’t refuse), then on to book events in New York and Miami. So I’m not doing much cooking, or blogging. But I love this soup, which I posted about last year, and it represents a good basic technique for any soup like it. November is the perfect month to make it, especially here in the Midwest with a cold, wet front about to move through, and it’s a great nutritious meal to cook for your family. —M.R. Weekend before last, I bought, among other things, a butternut squash at the farmers’ market. I had not intended to buy it, but it beckoned. It is Read On »

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