The Foodie Kitchen Shop
Cook Without Seed Oils.
Start With These Three.
Every recipe on The Foodie Kitchen is cooked in butter, ghee, tallow, lard, coconut oil, or olive oil. These are the fats human cooking was built on — and the ones that make everything taste better.
Trusted by 10,000+ MAHA cooks · 230+ seed oil free recipes · Savannah Ryan
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Try Prime Free →Fats & Oils — The Foundation
Every recipe on The Foodie Kitchen uses one of these fats. Start with tallow for high-heat cooking, ghee for Indian and everyday cooking, and butter for baking. These three cover 90% of what you'll cook. Add coconut oil if you make Thai or Hawaiian dishes, olive oil for Mediterranean.
FATS & OILS
The Fat That Makes Everything Taste Better
Fatworks grass-fed tallow — 420°F smoke point, glass jar, used in every tallow recipe on this site.
Used in: smash burgers, roast potatoes, cast iron chicken, frying
FATS & OILS
Cook Indian Food the Way It Was Always Made
A2 grass-fed ghee — 485°F smoke point, no lactose or casein, used in every Indian recipe on this site.
Used in: biryani, dal, butter chicken, golden milk
FATS & OILS
The Butter Every MAHA Kitchen Needs
82% fat grass-fed Irish butter — the starting point for baking, sauces, and everyday cooking.
Used in: cookies, shortbread, compound butter, scrambled eggs
FATS & OILS
The Secret to the Flakiest Pastry You've Ever Made
Fatworks pasture-raised leaf lard — the original pastry fat, wok fat, and frying fat before seed oils replaced it.
Used in: pie crust, birria tacos, pad thai, wok stir fry
FATS & OILS
Cook Thai and Hawaiian Food the Traditional Way
Nutiva organic virgin coconut oil — cold-pressed, seed oil free, correct for Southeast Asian and Pacific Island cooking.
Used in: nasi lemak, Thai curry, Hawaiian recipes, stovetop popcorn
FATS & OILS
The Best Olive Oil for Mediterranean Cooking
Pompeian Organic Extra Virgin Olive Oil — cold-pressed, certified authentic, 68oz for everyday use.
Used in: Moroccan tagine, shakshuka, salad dressings, Greek dishes
| Fat | Best For | Smoke Point | Price | Get It |
|---|---|---|---|---|
| Fatworks Tallow | Searing, frying, roasting, cast iron | 420°F | $16 | Buy → |
| A2 Ghee | Indian cooking, high-heat sautéing, daily cooking | 485°F | $18 | Buy → |
| Kerrygold Butter | Baking, eggs, sauces, finishing | 302°F | $28 (4-pack) | Buy → |
| Fatworks Leaf Lard | Pastry, wok cooking, frying | 375°F | $16 | Buy → |
| Nutiva Coconut Oil | Thai, Hawaiian, stovetop popcorn | 350°F | $16 | Buy → |
| Pompeian EVOO | Mediterranean, dressings, finishing | 375°F | $18 | Buy → |
Get the Complete Seed Oil Free Shopping List
Every product on this page plus 50 more — delivered free. New MAHA recipes every week.
Savannah Ryan's Cookbooks
23 seed oil free cookbooks covering global cuisines — every recipe cooked in the ancestral fat of its cuisine of origin. Available on Kindle and paperback.
BOOKS
The 7 Day Reset
7-day seed oil free meal plan with full shopping lists — the fastest way to start the MAHA diet.
BOOKS
Savor Africa
20 African recipes in butter, ghee, and palm oil — Ethiopian, Nigerian, Moroccan, Senegalese.
BOOKS
Savor India
20 Indian recipes cooked in ghee — biryani, dal, butter chicken, palak paneer, and more.
BOOKS
Savor Mediterranean
20 Mediterranean recipes in olive oil and butter — tagine, kleftiko, shakshuka, osso buco.
Cookware — The Right Tools
Cooking in ancestral fats works best in the right vessels. Cast iron holds heat perfectly for tallow searing. Carbon steel woks reach the temperatures lard needs for wok hei. A tagine manages the low-slow-steam that makes Moroccan cooking work. These are the tools used in the recipes on this site.
COOKWARE
The Cast Iron Skillet That Seasons With Tallow
Lodge pre-seasoned 10.25" — the benchmark cast iron skillet used in every cast iron recipe on this site.
Used in: smash burgers, tallow chicken, cast iron seasoning guide
COOKWARE
The Dutch Oven for Braises and Bone Broth
Lodge 6qt enamelled dutch oven — the correct vessel for braised short ribs, bone broth, and slow-cooked stews.
Used in: bone broth, birria, braised short ribs, tagine
COOKWARE
Cook Moroccan Food the Traditional Way
Emile Henry ceramic tagine — designed for the slow steam cooking that makes Moroccan dishes distinctive.
Used in: Moroccan lamb tagine, chicken tagine, Moroccan cooking
COOKWARE
The Wok That Gets Hot Enough for Wok Hei in Lard
Craft Wok hand-hammered carbon steel 14" — the traditional tool for stir fry in lard and the wok hei flavour.
Used in: pad thai, Chinese fried rice, Korean stir fry
Shop by Recipe — Get Exactly What You Need
Find the recipe you want to cook first and buy the one product that makes it work. Every card links to the full recipe and the primary product used in it.
SHOP BY RECIPE
Smash Burgers in Tallow — You Need This Fat
The fat that creates the crust. Nothing else produces the same Maillard reaction on a smash burger.
→ Full recipe: Smash Burgers in Tallow
SHOP BY RECIPE
Moroccan Lamb Tagine — You Need This Vessel
A tagine manages the steam that makes Moroccan lamb fall-apart tender. Can't replicate it in a standard pot.
→ Full recipe: Moroccan Lamb Tagine
SHOP BY RECIPE
Lamb Biryani in Ghee — You Need This Fat
Ghee is the fat biryani was built on. The spices bloom differently in ghee than in any seed oil.
→ Full recipe: Lamb Biryani in Ghee
SHOP BY RECIPE
Pad Thai in Lard — You Need This Wok
Lard at wok temperature produces the wok hei flavour that makes authentic pad thai distinctive.
→ Full recipe: Pad Thai in Lard
SHOP BY RECIPE
Ethiopian Doro Wat — You Need Niter Kibbeh
Niter kibbeh — Ethiopian spiced clarified butter — is the fat that defines the flavour of doro wat.
→ Full recipe: Doro Wat in Niter Kibbeh
SHOP BY RECIPE
Tallow Roast Potatoes — The Secret Is This Fat
Tallow at 425°F produces a crust on roast potatoes that olive oil and vegetable oil cannot match.
→ Full recipe: Tallow Roast Potatoes
SHOP BY RECIPE
Tallow Ramen Broth — You Need This Pot
Bone broth in the Instant Pot takes 3 hours instead of 24. The collagen content is identical.
→ Full recipe: Ramen in Tallow Bone Broth
Baking Without Seed Oils
Standard baking recipes call for vegetable oil or shortening — both seed oils. These are the seed oil free replacements that produce better results: more flavour, better texture, and no industrial processing.
BAKING
The Butter That Makes Every Bake Better
Kerrygold 82% fat butter — more fat than standard butter means more flavour, better browning, and flakier layers.
Used in: cookies, shortbread, pastry, cakes
BAKING
The Pastry Fat That Flaxseed Oil Can't Replace
Fatworks leaf lard produces the flakiest, most tender pastry of any fat. The original shortcrust standard.
Used in: pie crust, shortcrust pastry, tamale masa
BAKING
The Baking Sheet That Doesn't Warp at Tallow Temperatures
Nordic Ware half sheet pan — commercial grade aluminium, even heat, no warping at high oven temperatures.
Used in: cookies, sheet pan roasting, baking
BAKING
The Stand Mixer That Creams Butter Correctly
KitchenAid Artisan 5qt — the correct tool for creaming cold butter into cookie dough and cake batter.
Used in: cookies, cakes, compound butter
Spices & Ingredients
The spice blends that define each cuisine on this site. Each one is paired with a guide post explaining what it is, how to use it, and which recipes it belongs in.
SPICES & INGREDIENTS
The Spice That Makes Ethiopian Food Ethiopian
Brundo Berbere — the complex, warm spice blend at the heart of Ethiopian doro wat, tibs, and lentil dishes.
Used in: doro wat, Ethiopian tibs, lentil stew
SPICES & INGREDIENTS
The Spice Blend Behind Every Great Moroccan Tagine
Ras el Hanout — Morocco's master spice blend, 20+ spices balanced for use in tagine, couscous, and lamb dishes.
Used in: Moroccan tagine, couscous, spiced lamb
SPICES & INGREDIENTS
The Saffron That Actually Changes the Colour and Flavour
Grade A+ Iranian saffron threads — the real thing. Blooms in butter or ghee to colour and flavour rice and stew.
Used in: Persian rice, saffron butter, Mediterranean dishes
SPICES & INGREDIENTS
The Korean Fermented Paste That Defines Bibimbap
CJ Haechandle Gochujang — the correct Korean fermented chilli paste for bibimbap sauce and Korean marinades.
Used in: Korean bibimbap, Korean bulgogi, tteokbokki
SPICES & INGREDIENTS
The Tool That Activates Every Whole Spice
Large granite mortar and pestle — whole spices ground fresh release three times the flavour of pre-ground.
Used in: every spice-forward recipe on this site
