For over three years, I had an ice cream maker sitting in my basement unused. I know how to (and love) making ice cream bases, but I had one excuse for not using the ice cream maker I had: I didn’t know how to use it. My ice cream maker was actually the ice cream attachment for my KitchenAid stand mixer, but it was a hand-me-down from a test kitchen I worked in and the instructions had long been lost. So in the basement it stayed.
While doing a bunch of research on which new ice cream maker I should buy, I discovered that the KitchenAid ice cream maker is beloved among even professional ice cream makers. It’s only one of few ice cream machines on the market with adjustable speeds. So I set out to figure out how the thing actually works and master my favorite ice cream flavor — coffee — at once.
With more and more people forgoing traditional china sets in favor of basic everyday dinnerware (only 26 percent of today’s couples register for formal dinnerware — and some grow to regret not registering for it!), it’s still important to know what’s what. After all, how can you make an informed decision if you’re not informed? And while each plate may resemble the next, there are important differences between traditional china and dinnerware.
Somewhere along the line, the sandwich got defined as lunch food. That’s a shame because if you stuff good bread with enough hearty, flavorful things, a dinner sandwich can be the best meal of all. Maybe it’s something as simple and satisfying as a grilled cheese stuffed with juicy slices of tomato, a hot and indulgent French dip, or a cold sandwich piled high with deli meats and cheeses. We rounded up our 25 most favorite sandwiches that fit the bill for the evening meal — utensils not required, but you may definitely need a napkin or two.
When it comes to vegetables, the line between grilled and sacrificed to the fire gods is thin. The goal of grilling proteins is to grill them until cooked sufficiently to eat. With vegetables and fruit, the goal line can, and should, move. Sometimes we seek only a wispy waft of smoky flavor, or a crosshatch of grill marks, or deckled edges of finishing char. Other times we want the food cooked through, good and plenty. A key to grilling vegetables is to decide the end game, to know the answer to “Why am I doing this?” Reliable grilling recipes can light your path and teach you the basics, but no matter where you’re headed, no matter the recipe, here are a few tips that make it a better ride.
In what we can only assume is Amazon’s attempt to take over the world, the online giant launched its own brand of snack foods and drinks in December. The adorably named Wickedly Prime line even features the cheeky arrow smiley we all know and love — this time with a little satisfied tongue.
The items are exclusively available to Prime members (seriously, if you’re not a Prime member yet, get on it!) and, wait for it, they’re really good! There aren’t a ton of items available right now, but reps say more items will be added in the coming months.
There are two summer supper situations where you’ll want to know this summer-sauté-meets-noodle-bowl method by heart. The first are those muggy evenings where after a long day outside you’re ravenous, but the idea of chopping anything seems arduous. It’s too hot to cook, you think, but you’ve also got a fridge full of vegetables and an empty belly. You could probably muster up cooking, as long as you didn’t have to chop anything.
Likewise, you may find yourself in a friend’s summer cabin or in a high-traffic vacation rental in which the knives have all but disappeared. There’s a paring knife with a broken handle that you’d rather not use, but there is a decent peeler. That means you can pull off this hat-trick of a summer supper in that situation as well.
This summer sauté served over rice noodles is everything you’ll crave in a cold noodle bowl: vegetables quickly cooked with plenty of bite left in them and one of the best soy vinaigrettes I know.
Here’s the summer sauté that doesn’t require a knife, only requires a teensy bit of cooking, and has enough variables that you can make it over and over again all summer long.
You don’t need us to tell you that the humble Mason jar is super popular. It gets invited into kitchens to hold fresh-made preserves, dispense soap while you do dishes, tote your salad to work, and more. And it shows up in weddings again and again (and you thought you had a lot of weddings this summer!).
You’d be amazed at some of the things couples are doing with Mason jars on their big day. Here are some of the most creative ideas.
As a kid, orange sherbet was my go-to ice cream order. I wasn’t interested in the super-sweet rainbow version — nope, the bracing sweet-tart bite of orange sherbet was the only flavor for me. Once I mastered my favorite grown-up ice cream flavor (coffee), classic sherbet had to be next on the list.
As it turns out, making a really good sherbet at home is a little more complex than making ice cream. With a high water content, homemade sherbet can be icy if not prepared properly. I’ve discovered how one special ingredient can make all the difference in ensuring your sherbet is just as tangy and creamy as the stuff you ate growing up.
Two years ago in 2015, I founded Primal Kitchen® because I had a vision—a vision that extended the nutrition philosophy I’d honed with the help of this blog for (then) nearly decade. I wanted to make truly healthy—Primal—eating easier and more convenient. I wanted to create the kinds of products that I would use in my own kitchen—and offer them to others with the same health goals and the same love of amazing food.
Since then, I’ve introduced more than a dozen products that do just that—some of them (I’m very proud to say) award-winning. And I’ve had a tremendous team behind this vision the whole time, helping me offer the very best in taste and nutrition—and doing the work of making Primal Kitchen choices available literally nationwide. Today I get to announce a project that’s evolved within that Primal Kitchen endeavor—an incredible collaboration among my remarkable staff, long-time friends, and even my own children: The Primal Kitchen Cookbook.
In this collection, you’ll find recipes from more than 50 chefs, authors, and innovators within the Primal, paleo, and wellness communities (including a few from yours truly). It’s too many to list here, but—trust me—they’re all the best of the best, including Melissa Hartwig, Robb Wolf, Chris Kresser, Sarah Fragoso, Tony Horton, Laird Hamilton, Cassy Joy Garcia, Kelly Brozyna, Mary Shenouda, and many more. I’m grateful to every one of them for offering their talent to this project.
In the back of the book, there’s a full biography section so you can get to know each contributor and the websites and publications where you can connect with them further. I hope the list opens new doors for you. I swear, I’ve never been so inspired by a book’s appendix….
But let’s get to the real meat of the book, shall we—the 131 extraordinary recipes themselves. Here’s where it’s at, folks. I’m talking big breakfasts, Primal Kitchen Restaurant featured smoothies, nutrient-dense salads and lunches, succulent dinner entrees, rich desserts, tempting small bites, and various sauces and dressings.
I’d take up your entire day if I talked about all of the recipes and what I love about them, but let me throw just a few highlights out there….
Chia Vanilla Swirl Smoothie
Protein Pancakes
Fennel and Olive Omelet
Thin Mint Smoothie
Coconut-Crusted Shrimp Fresh Garden Salad
Prosciutto Mango Collard Wraps
BBQ Chicken Dip
Chipotle Bacon Deviled Eggs
Marinated Filet Mignons
Bison Chili
Lamb Burgers with Pistachio Pesto
Dark Chocolate Almond Granola
Cheesecake Power Bites
and much MORE…
Anyone ready to eat yet…?
Each recipe offers a macronutrient assessment and is labeled for specific dietary interests, including Autoimmune Protocol, dairy free, ketogentic, no sugar added, vegan, and Whole30®. All are low carb, gluten free, and hand-picked from my favorites. Want motivation for your Primal eating? These recipes deliver, no matter what your dietary interest or personal taste.
Check it out….
Now for the Deal…
Per Mark’s Daily Apple tradition, I’m offering my MDA readers a special deal on The Primal Kitchen Cookbook unavailable anywhere else.
I’ve personally signed 500 books for those first 500 orders, and for all PrimalBlueprint.com purchases, I’m throwing in a FREE box of PRIMAL KITCHEN® Coconut Cashew Bars. One deal per person.
Just use the code PKCOOKBOOK at checkout. But hurry! This deal is done June 21st at midnight PDT.
For those who would prefer to purchase on Amazon, know that the book is ready and available there, too, but the MDA deal applies to PrimalBlueprint.com orders only. Be sure to leave a review (on either/both Amazon and PB.com) if you like the book!
That’s it, folks. I’m so excited for this one—for my staff and for all the friends of MDA and Primal Kitchen who contributed (as well as their fans). I love the Primal paleo community, and this cookbook reflects the amazing spirit of collaboration and the unmatched commitment to genuine thriving that this community is built on. Thanks for reading today and for all your support over the years, everybody. Let me know what you think!
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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In the back of the book, there’s a full biography section so you can get to know each contributor and the websites and publications where you can connect with them further. I hope the list opens new doors for you. I swear, I’ve never been so inspired by a book’s appendix….
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
click this ==>
