38 paleo recipes

Pillowy soft buttermilk drop cookies baked until pale golden get frosted with sweet buttercream and sprinkled with colored sugar for nostalgic treats.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Bachelor buttons: traditional English shortbread-style cookies made with butter, flour, sugar, and a hint of nutmeg. Tender, pale, walnut-sized teatime classics.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

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.

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.

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.

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.

Stir-fried tofu or beef with onions tosses pressed tofu (or sliced flank steak) in a sherry-soy-ginger marinade, then wok-cooks with caramelized onions and garlic.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Garlic toast brushed with slow-infused garlic olive oil and baked until pale gold. A three-ingredient Italian appetizer base ready for grilled red peppers or any topping.

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Chicken and cherries jubilee braises whole chickens in cherry juice and chili sauce for 6 to 8 hours, finished with a sherry-brandy flambé cherry sauce. Retro slow-cooker showstopper.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Puree of leeks is a silky, pale green side dish of boiled leeks blended smooth with butter. Just two ingredients, served with fried bread triangles and coriander, or topped with soft-boiled eggs.