472 larding recipes

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.

Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.

Classic French-style lobster tart with a buttery lard-and-butter pastry, sweet lobster medallions, and a silky egg-and-cream custard. An old-school dinner-party showstopper.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Green Mountain Pie layers lime sherbet and vanilla ice cream with macaroon crumbs in a macaroon cookie crust. A frozen no-bake dessert with tangy, creamy, and coconut-crunchy layers.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Three-layer shepherd's pie with browned ground beef, creamed corn, and a buttery mashed potato crown. A no-fuss weeknight casserole built from seven pantry ingredients and one baking dish.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.