119 paleo recipes

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.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

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.

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.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.

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

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

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

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.

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.

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.

A fluffy chiffon pie with tangy limeade, diced fresh strawberries, and whipped cream folded into a gelatin base. Set in a baked pie shell and tinted a dreamy pale green.

Grilled steak and peppers vinaigrette stacks sirloin over butter-braised leeks and tops it with charred Cuban peppers in a Dijon-red wine dressing. A bistro-style three-layer plate.

Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.

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.