Gina Recommends

Puff pastry has a reputation for being intimidating, but it really comes down to one thing: keeping everything cold.

Tallow is what gives this dough its structure. As it's folded and chilled in layers, it creates the flaky, buttery texture you'd expect from a bakery case, without needing any shortcuts or store-bought dough.

The almond frangipane center takes it from simple pastry to something you'd genuinely want to make for a slow weekend morning.

This is one of several breads and bases in the free cookbook I'm sharing this week.

COMMENT PASTRY to grab this amazing cookbook!

You know that shelf. The one with four almost-empty bottles because none of them actually finished the job they promised.

I used to have that shelf. Now I don't.

Just a few things that actually do what they're supposed to do, instead of five that sort of do.

COMMENT SWITCH for more information.

My Coffee can perform magic!

It’s a hot coffee at 9 AM when I pour it and magically turns into an iced coffee at 3 PM when I finally get to drink it 🤣😂

Wait, tallow in dessert?? Yes. And it's incredible. 🍫

I was skeptical too, until I made the chocolate tortes with salted caramel sauce from my new cookbook. Rich, silky, almost molten in the center. Tallow gives baked goods a tenderness that's hard to get any other way, without adding a heavy or greasy flavor.

If you've only used tallow for savory cooking, this cookbook might change your mind on that too.

COMMENT DESSERT and I'll send you the free cookbook link

Some of these took me way too long to figure out. 👇

If you're mid-switch (or thinking about starting), save this one.

Comment "LESSON" and tell me which one hit closest to home.

One thing people ask me most: "Am I locked into this?"

Nope. You control it every single month — skip it, change it, cancel it. It's just easier not to.

Comment "FLEX" and I'll walk you through how it actually works.

Not going to lie, I didn't expect this ingredient to change how I cook. 😅

But once I started using beef tallow as my everyday fat, I kind of get why our grandparents swore by it. It sears steaks better than butter, fries potatoes crispier than seed oil, and somehow makes scrambled eggs taste like a restaurant made them.

Many people wonder how to start cooking with it. Lucky for me I had access to a full cookbook to help me out!

Breakfast, breads, sauces, mains, even dessert. Yes, dessert. There's a chocolate torte in there that will change your life.

It's free and I want you to have it.

COMMENT COOKBOOK and I'll send you the link 🤍

My hands are washed a dozen times a day in the summer and it shows — until I started using this. 🌿

Renew Hand Lotion is clinically proven to restore moisture without leaving that heavy, greasy feeling behind. It's the one I keep at every sink in the house.

Comment "RENEW" and I'll send you where to grab it.

One jar, endless uses. That's the thing I love most about keeping tallow on hand.

Searing steak ✔️
Frying eggs ✔️
Roasting potatoes ✔️
Making pie crust ✔️
Popping popcorn ✔️
Even baking chocolate chip cookies ✔️ (yes, really)

It's become the one fat I reach for no matter what I'm making. I put together a free cookbook that walks through all of it, plus compound tallow flavor combos you can keep in the fridge for busy nights.

COMMENT PANTRY and I'll send you the free download

The step I added to laundry that made the biggest difference for the least effort. 🧺

MelaBrite 9X Color Booster goes right in with your regular detergent — no extra step, just brighter colors that actually stay that way.

Comment "BOOST" and I'll send you the link.