119 land recipes

Gruibensalat, Austrian crackling salad, pairs warm sliced potatoes with sharp onion and sizzling pork cracklings fried in lard. Rustic German-speaking Alpine farmhouse fare.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

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.

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

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

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

Chopped turnips and potatoes simmered with fried bacon and onions in stock until soft and savory. A rustic British-style soup with just 6 ingredients that warms you to the bone on a cold day.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!