472 larding recipes

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.

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.

Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.

Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.

Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Traditional Cornish saffron cake with real saffron threads, lard, butter, and currants baked in loaf pans. A golden, fragrant British yeasted fruit bread that's worth the overnight wait.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Oatmeal Drop Cookies with Nuts and Raisins recipe