Make America Healthy Again — seed oil free cooking with ancestral fats.
Asian Recipes
The definitive guide to buying a wok for ancestral fat cooking. Carbon steel vs cast iron, which size, which brand, and how to season it with lard for Chinese fried rice, pad thai, and pad see ew.
MAHA Recipes
The mortar and pestle is the most important tool for working with whole spices and fresh pastes. This guide covers which material to buy, which size to get, and which recipes genuinely require it over a food processor.
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.
African Recipes
Suya is Nigeria's beloved street food — thin-sliced beef marinated in a peanut and spice paste called yaji, threaded on skewers and grilled over charcoal. Basted in groundnut oil throughout. No seed oils.
Indian Recipes
Palak paneer is India's beloved spinach and fresh cheese curry — blanched spinach pureed into a vivid green sauce with ghee-fried spices and cubes of homemade paneer. One of Indian cooking's great dishes.
Asian Recipes
Thai red curry — kaeng phed — is coconut cream cracked in a hot wok with red curry paste, then simmered with chicken or beef, Thai basil, and fish sauce. The coconut fat does all the work. No seed oils.
African Recipes
Doro wat is Ethiopia's most celebrated national dish — chicken drumsticks and hard-boiled eggs slow-cooked in a deeply spiced berbere and niter kibbeh sauce. The dish that defines Ethiopian cooking.
Indian Recipes
Biryani cooked dum pukht — sealed in a pot with dough, the lamb and saffron rice steaming together until the rice absorbs the braising juices and the lamb falls from the bone. All in ghee. No shortcuts.
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