393 lard recipes

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.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

Warm Springs fried bread fries soft baking powder dough rounds in hot lard for the puffy, golden Native American fry bread of the Pacific Northwest tribes.

A soft, dark Swedish yeast bread sweetened with molasses and sugar, baked into 4 full loaves. Rich, slightly sweet crumb with a glossy butter-brushed top. A Scandinavian staple for sandwiches or slathered with butter.

Fork-tender beef pot roast braised in a sloppy joe-spiced tomato sauce with potatoes, carrots, and zucchini. A low-and-slow one-pot dinner that feeds a hungry crowd.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

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.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

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

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Tucson-style cheese tostadas with three Mexican cheeses (Oaxaca, Monterey Jack, anejo), roasted poblano peppers, and fresh cilantro on a crispy fried flour tortilla. A southern Arizona classic.

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.

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.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.