472 larding recipes

Old-school lard pie crust with egg, vinegar, and a touch of brown sugar. One batch yields four disks for double-crust pies. The flakiest crust comes from cold lard worked into the size of tiny peas.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Warm Springs fried bread fries soft baking powder dough rounds in hot lard for the puffy, golden Native American fry bread of the Pacific Northwest tribes.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

Old-fashioned cornmeal muffins made with lard for tender, golden tops and crackly edges. Six muffins, eight ingredients, 30 minutes. The kind of cornbread your grandmother knew by heart.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Back country ham pan-fried in lard and simmered in a sweet mustard sauce with brown sugar and paprika. A rustic, old-timey Southern ham dish with bold, tangy-sweet flavor.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.