91 lard recipes

Lard boeuf bourguignon layers thin sliced rump beef with carrots, mushrooms, and pork fatback in burgundy wine and cognac. A slow-cooked French country casserole.

A vibrant, nutrient-packed salad featuring fresh spinach, crispy bacon, tender hard-boiled eggs, and peppery radishes, all tossed in a creamy garlic-cheese dressing with a zesty lemon kick. Perfect as a hearty side or light main dish

Hot cakes recipe folds beaten egg whites into a sour-milk batter with melted lard for old-fashioned pancakes that puff tall and tender. Eight pantry ingredients.

These tasty boiled greens with bacon can be used as a side dish or as a light lunch when on the go.

Pickled hard boiled eggs made by reusing leftover pickle juice. Two-ingredient bar snack and salad topper that turns the dregs of the pickle jar into something useful.

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

Charcoal grilled burgers with butter-sauteed onions and a warm ketchup-mustard sauce made right on the grill. Thin quarter-inch patties cooked over grey-hot coals for a crispy, smoky char.

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.

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.

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.

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.

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!

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.

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.

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.

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.