Why We Love to Cook With Lard

Get the method for Carnitas Tacos (Michoacán-Style Braised Pork Tacos) » Chicken Paprikash (Paprikás Csirke) Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish. Get the method for Chicken Paprikash (Paprikás Csirke) » Hungarian Ham and Bean Soup A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious.

Get the method for Hungarian Ham and Bean Soup » Mexican Braised Spare Ribs with Squash and Corn Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. Get the recipe for Mexican Rib Stew » Masa Ball and Tomato Soup What do you make with a lot of leftover tortillas?

It’s worth seeking out fresh lard, often carried by butcher shops; it’s more flavorful than the supermarket variety. It’s worth seeking out fresh lard, often carried by butcher shops; it’s more flavorful than the supermarket variety.

Get the method for Amy Thielen’s Improved Roast Chicken » Beef Braised with Tomatoes and Cloves In this classic Roman braise, lean cuts of veal or beef are slow-cooked in a tomato sauce enriched with red wine and perfumed by whole cloves. Get the method for Beef Braised with Tomatoes and Cloves » Creole Okra Gumbo Most gumbos begin with a roux—a flavorful thickener made by preparation fat with flour.

Many versions of the dish, especially those of Creole origin, are made without a roux; this one uses a combination of tomatoes and okra as a thickener. While adding tomatoes to gumbo is heresy in many Cajun kitchens, Creole cooks are fans of the bright, sweet complexity they add to the dish—and so are we. Get the method for Creole Okra Gumbo » Beef Short Ribs Empanadas In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender.

Get the method for Beef Short Ribs Empanadas » In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the method for Beef Short Ribs Empanadas » Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal.

Get the method for Chickpea Stew with Lamb, Pork, and Veal » Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the method for Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) » Hungarian Braised Beef with Paprika (Pörkölt) Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender.

Get the method for Hungarian Braised Beef with Paprika » Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the method for Hungarian Braised Beef with Paprika (Pörkölt) » Braised Pork and Clams (Porco à Alentejana) For this dish, pork. Fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the method for Braised Pork and Clams (Porco à Alentejana) » Pizza Chiena Pizza Chiena This Neapolitan savory pie, a traditional Easter Day treat, is filled with meat, cheese, and eggs.

Get the method for Pizza Chiena » Braised Pork with Juniper Berries Pan-seared and shallow braised in an aromatic sauce of white wine perfumed with juniper—the key flavoring component of gin—and rosemary. Pan-seared and shallow braised in an aromatic sauce of white wine perfumed with juniper—the key flavoring component of gin—and rosemary.

Get the method for Braised Pork with Juniper Berries » Rosemary adds a subtle, herbal undertone to a gooey caramel sauce that gets stirred into tart apples in this sophisticated yet all-American dessert.