Articles, guides and food science from The Foodie Kitchen.
Cookie Recipes
An honest guide to whether a KitchenAid stand mixer is worth buying for home baking. What it does better than a hand mixer, what recipes genuinely need it, and which model to buy.
MAHA Recipes
Bone broth cooked in an Instant Pot takes 3 hours instead of 24. The result is deeply gelatinous, rich with collagen, and finished with a spoonful of tallow. The MAHA foundation stock for every soup and braise.
MAHA Recipes
The Dutch oven is the most important single piece of cookware for MAHA cooking. Tagines, braises, bone broth, biryani, pulled pork — all of it happens in a Dutch oven. Here is exactly which one to buy.
MAHA Recipes
Cast iron is the foundation of ancestral fat cooking. This is the complete guide to choosing, seasoning, and cooking with cast iron in tallow, ghee, and lard — with specific product recommendations at every price point.
MAHA Recipes
The complete equipment guide for seed oil free cooking. Cast iron, carbon steel, Dutch ovens, mortar and pestle, woks — every piece of cookware that makes MAHA cooking easier, with specific product recommendations.
Indian Recipes
Savor India brings 20 authentic Indian recipes to the seed oil free kitchen — dal in ghee, murgh makhani, biryani and the complete ghee-based cooking tradition of the subcontinent.
Hawaiian Recipes
Savor Hawaiian brings 20 authentic Hawaiian recipes to the seed oil free kitchen — kalua pig in tallow, lomi lomi salmon, mahi mahi tacos and the real Hawaiian food tradition.
MAHA Recipes
Savor Spices covers spice-forward seed oil free recipes — ras el hanout, berbere, suya spice, garam masala and the spice traditions of global cuisines cooked in ancestral fats.
Blog
Oats cooked in coconut milk with turmeric, black pepper, and coconut oil. A traditional Ayurvedic breakfast. Black pepper and fat are essential for curcumin absorption.
Blog
A Mediterranean lentil stew with two heads of garlic slow-cooked in six tablespoons of olive oil. Garlicky and deeply savoury. Seed oil free.
Blog
Split mung dal and basmati rice cooked in ghee-tempered spices. A traditional Ayurvedic rice and lentil dish: gentle, warming and made in one pot.
Blog
Traditional Japanese miso soup with silken tofu and wakame in dashi. An everyday Japanese staple.
What to throw out, what to buy, and 5 recipes to cook this week — plus a new recipe by email every Monday.
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