122 paleo recipes

Orange sugar cookies with orange flower water, fresh orange juice, and zest. Rolled thin, cut into shapes, and baked pale for decorating with icing.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Chilled zucchini soup with marjoram, finished with cream just before serving. A silky, pale green summer soup that uses up the season's overgrown zucchini.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Classic British teatime shortbread cookies with just four ingredients: butter, sugar, flour, and salt. Buttery, crumbly, and pale golden with the traditional fork-pricked tops.

Fattigmann (Norwegian poor man's cookies): crisp, cardamom-scented diamond pastries fried until pale gold and dusted with powdered sugar. A holiday tradition from Scandinavian baking.

Traditional Scotch shortbread with just butter, sugar, flour, and salt. Baked low and slow until pale and sandy with a pure butter crumble in every bite.

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Mint white chocolate mousse folds melted white chocolate, green creme de menthe, whipped cream, and egg whites into a pale, airy dessert. A refreshing dinner-party finish.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Key lime roll cake filled with lime-spiked lemon pie filling and frosted with whipped topping. A light, tangy jelly roll dessert tinted pale green and garnished with lime slices.