It’s football season, so I am admittedly slightly obsessed with buffalo-flavored everything (did you know that Buffalo Wild Wings has a great chart for what is gluten-free on their site? Perfect for going out for the game and navigating the menu). That being said, one of my favorite previous treats was Snyder’s of Hanover’s buffalo-wing pretzels. They’re greasy, salty, crunchy, and awesome—they just make me feel like garbage with the additives and wheat.
These cashews are a great way to get that kind of experience at home and make a fun project of it, too. The instructions have variations depending on how intense of flavor you want and level of crunchiness. We know you will love these in addition to your Sunday (and Saturday, and Thursday, and Monday) ritual, just so long as you don’t wipe your hands on your jersey. Continue reading →
Early fall is the season of apples for me, and I get excited to use all kinds in every way possible. So, when Brent suggested we try to create our own Waldorf salad–in which apples are a main ingredient–I was completely on board. The original Waldorf salad recipe is attributed to the dinning room manager of New York’s Waldof-Astoria Hotel in the late 1890s. It contained apples, celery, and mayonnaise, and was served on a bed of lettuce.
Soon thereafter, walnuts became another main ingredient and over the decades other ingredients have come and gone. Some common additions are chicken, turkey, dried fruits, and yogurt. I imagine that yogurt plays an integral role in helping the dressing stay light and flavorful. So, I wanted to recreate that experience, but keep it dairy-free.
This Waldorf salad is sweet and light, and can be served as a refreshing lunch, appetizer, snack or even dessert. (Yes, I said dessert. I had the leftovers as “dessert” for three straight dinners.) We hope you will enjoy it, too! Continue reading →
Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.
Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.
Like it or not, fall is quickly approaching—which means it is time to start preparing for colder weather and warming recipes. Fall is by far my favorite season of the year (strongly influenced by football), and I also love having a hearty stew, soup, or other warm meal to pair with the changing leaves and cooling weather.
This seafood stew is partially inspired by our friend Russ, of the Domestic Man, as he gifted us with some homemade fish stock (UPDATE: get the recipe here) when we last visited. He’s one of our aspirational cook friends (check out our review of his cookbook here), and we wanted to take full advantage of the offering. This stew may be made with a variety of seafood, depending on what is available where you are, and is quite delicious. We hope you’ll take this recipe on and make it your own this fall. Continue reading →
Squid is an ingredient that I vilified for a large portion of my life—probably until I was in my early teens. My mom’s insistence that I try all foods at least once, as well as a friend whose parents owned a restaurant, turned me on to calamari. There’s also been some recent news chatter about a certain substitute that some restaurants have allegedly been using as a cost savings measure (tldr; some claim pig rectum is being used, but current evidence points to hearsay and urban legend).
When our local supermarket had organically sourced squid, we couldn’t pass up the opportunity to make a dish that didn’t include frying this delicious cephalopod. This salad is light and refreshing, and would easily work as an appetizer or first course, but can also work as a full meal itself. If you’re looking to put together a more exotic meal without a lot of effort, this is certainly a great way to go. Just note that cleaning and preparing squid can be a little time intensive, so if there is an option to buy them pre-cleaned (and you’re in a hurry), take advantage of it.