Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lard - Page 2 of 2

  • Article

    Good to the last drop (of lard)!

    Meat is more sustainable (and less expensive) when you stretch it to the max

  • Article

    The components of Pie Crust

    When thinking of baking pie, people tend not to fear the filling; after all, filling is a relatively simple creature, mostly concerned with flavor and binding up the liquid in…

  • Recipe

    Aunty Mary’s Slow-Cooked Beef Potpie

    To make a great potpie, the meat has to be cooked long and slow. You want it to be moist and succulent, so only use beef that has plenty of…

  • Recipe

    Minestra di Pasta e Piselli

    The prosciutto and lard add lots of flavor to this soup, but if you can’t get any, use butter and olive oil instead.

  • Recipe

    Perfect Pie Pastry

    For a truly southern pie, lard is a must: it gives you the same flakiness as shortening but also adds a richness of flavor that shortening lacks. If you're a…

  • Recipe

    Roquefort Popovers

    After much trial and error, I've come to the conclusion that for the best results, a popover pan is a must. Borrow or buy a couple -- preferably nonstick. You…

  • Recipe

    Mole Poblano

    Mexico's most famous dish blends chiles, spices, nuts, and seeds into a vibrant sauce full of intricate flavors--here paired with turkey.

  • How-To

    Making a Country Pâté

    Generous seasoning and gentle cooking create a savory, succulent pâté

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.