119 land recipes

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Hungarian cream of spinach soup with a roux-thickened base, pureed spinach, and half-and-half. Garnished with sliced hard-boiled eggs and crispy crumbled bacon.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

Old-fashioned molasses cookies made with lard and sour cream for a tender, flaky texture butter can't match. Spiced with cinnamon and ginger, chilled overnight, then rolled thick and soft.

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.

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.

Traditional Chinese almond cookies made with ground almonds, lard, and almond extract, each topped with a whole blanched almond. Crumbly, fragrant, and golden, just like the ones from your favorite bakery.

Hungarian paprika schnitzel: veal cutlets dredged in seasoned flour, seared with paprika-laced onions, and braised gently in sour cream. A classic Central European supper dish.

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.