472 larding recipes

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.

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.

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.

Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely.

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

Aunt Elsie's family hot dog BBQ sauce with ketchup, sweet relish, sauteed onion, and vinegar. Score the hot dogs so the sweet tangy sauce soaks in as they simmer plump and hot.

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.

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.

Mom's easy canned corned beef hash simmered with diced potatoes, onion, and milk, served alongside cooked cabbage. A nostalgic weeknight dinner that's ready in 40 minutes.

Light, wonderful that cookies that are sure to make a frown turn upside-down!

Classic French toast made with day-old bread dipped in eggs and milk, fried golden brown. Serve with maple syrup, powdered sugar, or tart jelly for a quick breakfast.

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.

Funnel cake batter is poured through a funnel into hot fat in a swirling spiral, fried until golden, then dusted with confectioners sugar. The state-fair classic, made at home.

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

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.