402 lard recipes

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.

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Heritage-style sour milk cookies filled with a cooked raisin and ground walnut filling brightened by lemon juice. An old-fashioned farmhouse treat rolled, cut, and sealed by hand.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Zesty pot roast: a 4-pound beef chuck braised low in tomato soup, water, and vinegar for hours, then finished with applesauce stirred into the sauce. A vintage Americana take on Sunday pot roast.

Rich sherry cream sauce envelops plump oysters, tender mushrooms, and hard-cooked eggs in this classic baked casserole. Serve over buttery toast for an elegant brunch or special dinner in 40 minutes.

Old-fashioned whole wheat brown bread with brown sugar, sour milk, and lard. A dense, hearty no-yeast quick bread with just 7 ingredients and one bowl.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.

Old-fashioned brown bread made with whole wheat flour, brown sugar, sour milk, and lard. Mix everything in one bowl and bake. No yeast, no kneading, no waiting.