Recipes with lard
341 recipes
So Yummy Custard Pie
Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.
Pot Roast Teriyaki
Teriyaki pot roast braised low and slow in honey, soy sauce, dry sherry, and ginger with a curry-dusted sear. Fork-tender beef served over rice with homemade gravy.
Oaxacan Black Mole
Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.
Date Cookies
Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.
Corn Bread Muffins
Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.
Banana Velvet Doughnuts
Banana velvet doughnuts are old-fashioned cake doughnuts sweetened with honey, enriched with mashed banana and sour cream, then deep-fried golden. Soft, tender crumb with a hint of nutmeg.
Favourite Shoo-Fly Pie
Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.
Tourte De Noel
Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.
Classic Filled Cookies
Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.
Speckzelten(Speckplatz)
Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.
Meat Ball Stew
Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.
Pastry for 9-Inch Pie
Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.
Weinkuechle (Wine Fritters)
Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.
Green Chili Chili
Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.
Schweines Mit Bodabire & Aepfel
Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.
Meat Patties
Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.
Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.
Teriyaki pot roast braised low and slow in honey, soy sauce, dry sherry, and ginger with a curry-dusted sear. Fork-tender beef served over rice with homemade gravy.
Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.
Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.
Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.
Banana velvet doughnuts are old-fashioned cake doughnuts sweetened with honey, enriched with mashed banana and sour cream, then deep-fried golden. Soft, tender crumb with a hint of nutmeg.
Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.
Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.
Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.
Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.
Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.
Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.
Weinkuechle or wine fritters: German sweet bread slices battered, fried golden, and drowned in hot sweetened wine or cider. A rustic winter dessert from the Black Forest tradition.
Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.
Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.
Eastern European meat patties with slow-braised veal, mushrooms, and dill wrapped in a buttery sour cream dough and baked golden. A hand-held pastry stuffed with ground meat filling.
