393 lard recipes

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Buzzard's breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Ground turkey burritos loaded with sauteed zucchini, tomatoes, bell pepper, and taco sauce. Lighter than beef but just as satisfying wrapped in a warm tortilla.

This is from an article that I cut out of our local newspaper years ago. I swear by it! If you make deviled eggs, this is a MUST! Follow every step and; you will have great results - and EASY-TO-PEEL eggs!

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

I have made lots of yeast based naan bread, and finally gave these fry bread a go. It was like a quick version of naan bread, but still had great flavour and texture. I guess when I am in a hurry, this recipe will be my option.

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Gruibensalat, Austrian crackling salad, pairs warm sliced potatoes with sharp onion and sizzling pork cracklings fried in lard. Rustic German-speaking Alpine farmhouse fare.

Wespennester (wasp nests), a rare traditional German fried pastry from the Oberallgau region. Batter layers are built on wooden spoon handles and filled with honey.

Homemade refried beans fried in lard or bacon drippings with melted longhorn cheese on top. Three ingredients, 10 minutes, and all the smoky flavor of a real taqueria.