Recipes by Russ Crandall (Page 4)

United States Chef

	Ajiaco (Chicken, Corn, and Potato Soup) by Russ Crandall	1 vote 204 views
	Oxtail Stew with Broad Beans by Russ Crandall	1 vote 257 views
	Is The Heritage Cookbook Paleo-friendly? by Russ Crandall	1 vote 165 views
	Dimlama (Turkic Harvest Stew) by Russ Crandall	1 vote 169 views
	Chicken Adobo (Filipino Stewed Chicken) by Russ Crandall	1 vote 185 views
	Bobó de Camarão (Brazilian Shrimp Stew) by Russ Crandall	1 vote 271 views
	Caribbean Sticky Wings by Russ Crandall	1 vote 212 views
	The Whole30 and AIP guide to Paleo Takeout by Russ Crandall	1 vote 366 views
	Taco Bowls by Russ Crandall 1. If you plan on serving the bowls with Mexican Rice, you’ll want to make it ahead or start that up first, since it takes about an hour to make on its own. Maximize your hands-off time by chopping your other ingredients while the rice is cooking.2. Prepare the taco seasoning. We like to make big batches of it at once (hint: use tbsp…	1 vote 387 views
	Chicken Cacciatore by Russ Crandall 1. Season the chicken pieces with salt and pepper. Warm the ghee and olive oil in a dutch oven over medium-high heat until shimmering, about 2 minutes. Brown the chicken, in batches if needed, about 5 minutes per side. Don’t overcrowd the pieces while browning them; reduce heat to medium if the chicken starts to burn.2. Preheat your…	1 vote 546 views