166 land recipes

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

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.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

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.

Back country ham pan-fried in lard and simmered in a sweet mustard sauce with brown sugar and paprika. A rustic, old-timey Southern ham dish with bold, tangy-sweet flavor.

Cheesy macaroni and ham made from boxed mac and cheese mix with diced smoked ham and green bell pepper stirred in. A quick, kid-friendly upgrade to the blue box, ready in 30 minutes.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

One-dish macaroni and cheese casserole with kielbasa sausage and broccoli, topped with buttery crushed crackers. A family-friendly weeknight dinner using simple convenience ingredients.

A simple but scrumptious dish that makes a healthy dinner taste taste amazing!

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

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.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

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.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.