472 larding recipes

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

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.

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.

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.

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.

Classic filled cookies sandwich a sticky raisin filling between two rounds of tender lard-based dough. The old-fashioned raisin cookie your grandmother used to bake every Sunday.

Old-fashioned rolled honey cookies with lard, sour cream, and warm spices: cinnamon, nutmeg, and cloves. A heritage recipe with a soft, cake-like texture and deep honey flavor.

Old-fashioned fruit cookies made with lard, brown sugar, cinnamon, and a full cup of chopped dates or raisins. A pantry-friendly farmhouse drop cookie from a pre-butter era.

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.

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.