The cookbook: "Lard: The Lost Art of Cooking With Your Grandmother's Secret Ingredient," Editors of Grit Magazine (Andrews McMeel Publishing, $24.99). The recipe: I decided to make this recipe because ...
Add Yahoo as a preferred source to see more of our stories on Google. A spoonful of lard - Pm Images/Getty Images Olive oil gets all the praise, but there are dozens of oils that deserve ample use in ...
Add Yahoo as a preferred source to see more of our stories on Google. Also, when and how to use it. Liudmila Chernetska / Getty Images It might not be an ingredient you hear about very often today, ...
At the beginning of every month, I make a fresh batch of lard. I swing by my local butcher shop and lug home bags of leaf lard, the ropey-looking section of pork fat that clings to the pig's kidney ...
This versatile fat makes my tamales, fried chicken, noodles, and baked goods so much better. Depending on the batch, lard's flavor can range from distinctly meaty to neutral and all-but flavorless.
Coast Packing Company, the leading supplier of animal fat shortenings in the Western United States, today announced the winners of its 9th Annual #LardLovers Recipe Contest. The competition invited ...
At the beginning of every month, I make a fresh batch of lard. I swing by my local butcher shop and lug home bags of leaf lard, the ropey-looking section of pork fat that clings to the pig's kidney ...
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