Recipes with lard
341 recipes
Red Chile Sauce
A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.
Cinnamon Chocolate Cake
Cinnamon chocolate sheet cake with a boiled cocoa-margarine base, buttermilk batter, and chocolate cream cheese frosting. A Texas-style sheet cake with warm cinnamon spice throughout.
Master Chef Stewed Chicken
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
Savory Bell Pepper Quiche
Vegetarian bell pepper quiche with sweet sautéed red and green peppers, onion, garlic, and basil in a flaky homemade crust. A Sunday brunch main that slices into beautiful wedges.
Fruit Cookies #2
Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.
Honey Cookies
Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.
Prebaked Pie Shell
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.
Fruit Cookies
Old-fashioned fruit cookies with brown sugar, raisins, nuts, cinnamon, and sour milk. Kneaded like bread and rolled thin for crisp, spiced cookies. A heritage recipe worth reviving.
Jugged Hare
Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.
Easy Cornmeal Muffins
Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.
Cold Lard Omelet
A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.
Fried Pigskin in Green Sauce - Chicharron En Salsa Verde
Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.
Cato's Grape Bread (Mustaceus)
An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.
Mock Crab Roe
Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.
Puerto Rican Rice with Chicken
Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.
Puerto Rican Rice with Chicken
Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.
A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.
Cinnamon chocolate sheet cake with a boiled cocoa-margarine base, buttermilk batter, and chocolate cream cheese frosting. A Texas-style sheet cake with warm cinnamon spice throughout.
Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.
Vegetarian bell pepper quiche with sweet sautéed red and green peppers, onion, garlic, and basil in a flaky homemade crust. A Sunday brunch main that slices into beautiful wedges.
Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.
Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.
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.
Old-fashioned fruit cookies with brown sugar, raisins, nuts, cinnamon, and sour milk. Kneaded like bread and rolled thin for crisp, spiced cookies. A heritage recipe worth reviving.
Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.
Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.
A large-batch egg omelet folded with cold lard for a rich, old-fashioned filling. This heritage-style recipe scales for crowd cooking and harks back to traditional farmhouse breakfasts.
Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.
An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.
Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.
Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.
Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.
