Recipes with lard

Old-fashioned Amish pie with a molasses filling topped with crumb topping. Simple, sweet, and reminiscent of shoofly pie without the gooey bottom layer.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Slow-simmered chili con carne with ground beef, kidney beans, and black olives. Bacon fat builds the base, and a splash of vinegar and brown sugar balance the heat.

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.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

Rustic Irish turnip and bacon soup with potatoes simmered until soft and creamy. Simple 4-ingredient comfort food that tastes like the Irish countryside.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Krautfleisch, a German pork and cabbage casserole with paprika, caraway, tomato, and sour cream. Tender pork cubes simmered low and slow for 90 minutes.

Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

Holderkuechle are traditional German elderberry blossom fritters dipped in pancake batter and deep-fried until golden, then dusted with sugar. A seasonal springtime treat made with foraged elderflowers.

Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.

Traditional German braune bohnen: green beans tossed in a dark brown roux gravy with clove-studded onion and bay leaf. A savory-sweet side dish that turns simple beans into something extraordinary.