402 lard recipes

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Old-fashioned sour milk doughnuts with buttermilk, nutmeg, and ginger, fried in lard until golden. Cake-style heritage doughnuts rolled in sugar.

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.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.

Thick-cut pork chops browned in a skillet, then baked under a blanket of golden onions and rich sage-beef gravy. Creole comfort food that begs for a pile of mashed potatoes.

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.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Potato omelette with sliced boiled potatoes, sauteed onions, and beaten eggs cooked together in a skillet until firm. A hearty, old-school breakfast with just five simple ingredients.

Haebernes Mus, a rustic German oatmeal mush pan-fried in lard until crispy. Just 4 ingredients for a hearty, old-world peasant dish with golden, crunchy edges.

Peking pancakes (Mandarin pancakes) made with boiling water dough, lard, and sesame oil. Thin, pliable wrappers for Peking duck and mu shu pork. Just 4 ingredients.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

A lattice-topped mincemeat tart for Christmas: spiced fruit mincemeat baked in a crisp butter-and-lard shortcrust under a delicate woven lattice, dusted with icing sugar. One big tart instead of fiddly individual pies.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.