Recipes with lard

Soft, custardy matzo omelet soaked in hot water and pan-fried until golden. Classic Passover breakfast that's fluffy inside with crispy edges, perfect with jelly or sour cream.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Dense, moist Shaker chocolate pound cake made with butter, lard, cocoa, and grated chocolate baked in a tube pan. Fill the center with whipped cream and shaved chocolate for a stunning finish.

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Slow-simmered chili con carne with ground beef, kidney beans, and black olives. Bacon fat builds the base, and a splash of vinegar and brown sugar balance the heat.

Skirlie is a traditional Scottish side dish of toasted oatmeal and fried onions cooked in beef drippings or butter. Served alongside neeps and tatties or roast meat. Crisp, savory and ready in 25 minutes.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Rustic Irish turnip and bacon soup with potatoes simmered until soft and creamy. Simple 4-ingredient comfort food that tastes like the Irish countryside.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.