Recipes with lard

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.

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

Floured cube steak browned in lard and simmered in a tangy homemade barbecue sauce with ketchup, Worcestershire, brown sugar, and lemon juice. Old-fashioned comfort food, fork-tender in about an hour.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Hidatsa stuffed sugar pumpkin: a Plains Native American dish with ground bison or venison, wild rice, and sage filling baked inside a whole sugar pumpkin until tender. Harvest feast main course.

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.

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Nothing fancy here, just a scrumptious dish that will satisfy both your hunger and tastebuds.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

This is a traditional recipes that is rarely encountered today.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.