583 land recipes

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

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.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Pets de soeur: traditional Québécois cinnamon rolls made with lard pastry, brown sugar, and butter. No yeast, no rise time, ready in an hour. A French-Canadian classic.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

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

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

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.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

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.

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.

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.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.