393 lard recipes

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Bizcochitos are the official state cookie of New Mexico: lard-based shortbread perfumed with anise and sweet wine, dusted in cinnamon sugar, and baked into delicate flaky rounds. The traditional Christmas and wedding cookie of the Southwest.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Poor Man's Cake: a Depression-era boiled raisin cake spiced with cinnamon, cloves and allspice. No eggs, no milk, no butter. Just pantry basics, lard and the magic of plumped raisins.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

Classic stuffed bell peppers filled with ground round, rice, stewed tomatoes, and sharp cheddar. The retro American comfort dinner that fed a generation of weeknight families.

Slow-braised pork shoulder shredded and piled into warm flour tortillas with fresh East L.A.-style guacamole, cilantro, onion, and a squeeze of lemon.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Rich sherry cream sauce envelops plump oysters, tender mushrooms, and hard-cooked eggs in this classic baked casserole. Serve over buttery toast for an elegant brunch or special dinner in 40 minutes.

Oatmeal Drop Cookies with Nuts and Raisins recipe

Heritage apple pie with a butter-and-lard crust, tart Northern Spy apples, brown sugar, and a teaspoon of bread crumbs lining the bottom shell to keep it crisp. A three-stage bake delivers an evenly browned crust.