Food

Any day of the week, crispy, crackling pig belly nuggets beat out plain bread croutons. In addition to adding crunch and saltiness to salads, pork belly \”croutons\” have a tender, fatty centre that is incomparable to a square of stale bread. However, you probably don\’t have to be convinced to prefer meat croutons to bread

Herbs are not a garnish but rather a major ingredient in this light salad. Add parsley, mint, and dill to your salad bowl (oregano and thyme work well too), either finely chopped or coarsely chopped with scissors. The vivid and fragrant herbs give colour and a strong scent, but their leaves also contain antioxidants and

A staple dish at summertime luncheons and potlucks is chicken salad. However, the high-carb breads and PUFA oils that it typically comes with taint what ought to be beneficial. Fortunately, this dish provides a nutritious alternative that meets all paleo, Primal, and keto standards—not to mention hunger. The next time you make chicken for supper,

Large salads combine the finest qualities of many foods: a large amount of flavour, lots of veggies, and protein. When do they have a seasonal inspiration? Better still This earthy autumn recipe is so delicious right now. A salad supper of seared steak, crisp veggies, and tangy mustard vinaigrette is ideal. Three servings Thirty minutes

Although watermelons are normally available year-round, these are the months when their flavour is most intensely sweet and juicy. My Summer Watermelon Salad comes out of hiding as soon as watermelons are in season. It\’s a late summer treat that serves as a gentle reminder that summer is still here, even though we can hear

George Bryant, the creator of CivilizedCavemanCooking.com and the New York Times best-selling author of The Paleo Kitchen, is guest posting here. When I was younger, pancakes were my go-to comfort meal. However, as I got older, they started to support my bulimia. I came to the realisation that it was powerful to restore certain old

Eggs should only be fried in extremely hot extra virgin olive oil for one good reason. There is no disputing that this form of fried egg—often referred to as \”Spanish style\”—is wonderful. They break in your mouth because the edges are so crunchy. The yolk is warm and runny, while the white is pillowy soft.

This isn\’t your average bacon, eggs, and potato breakfast. Rather, we\’re talking about sweet potatoes baked in smoked paprika butter, braised pig belly (which is the same cut from which bacon is made), and the runny yolk from a fried egg that drenches everything. The pork belly comes first. This is a very inexpensive cut