1,062 sarde recipes

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

German pancake batter baked in a bread pan and topped with sliced apples or savory pork cracklings. Dust fruit version with sugar or salt the crackling one for traditional flavor.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

Chopped turnips and potatoes simmered with fried bacon and onions in stock until soft and savory. A rustic British-style soup with just 6 ingredients that warms you to the bone on a cold day.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Indian egg curry with hard-boiled eggs in a creamy curry sauce spooned over toasted English muffins. A quick, protein-packed breakfast or brunch ready in 25 minutes.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

Whole herrings coated in crunchy oatmeal, pan-fried until golden, and served with caramelized apple rings. This traditional Irish breakfast or supper pairs rich fish with sweet fruit in under 15 minutes.

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Roman pepper pastry crust made with lard, coarsely ground black pepper, and egg. A savory, peppery Italian dough for pizzas and savory pies that rests in 30 minutes.

Old-fashioned drop cookies made with lard, brown sugar, and eggs. Just five ingredients, a big batch of 5 dozen, and that tender crumb only lard can give you.