393 lard recipes

Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

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

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.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

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.

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.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Light, wonderful that cookies that are sure to make a frown turn upside-down!

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.