Dear Dr. Blonz: I use pork fat to fry chicken and steaks. I find the taste infinitely superior to butter for most cooking needs, and it's not harming my cholesterol in the least. I attribute this to ...

Napa cabbage, seared in lard, floats in a concentrated seafood broth released by dried shrimp and dried scallops.There is no ...

Lard—rendered pork fat—was once a kitchen staple, prized for its ability to create flaky pastries and rich flavors. Over time, it was replaced by vegetable shortening and oils, which were marketed as ...

Now, in the first part, we grilled the tortillas. Next up are the fillings, and a classic choice is a dish called carnitas.

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, ...

We inhabit a subculture peculiarly steeped in pork fat. At the Ferry Building, you can lunch on a gorgeously unctuous porchetta sandwich at Il Cane Rosso, and afterwards snack on a bag of lard ...

A thick chunk of homemade bread spread with lard isn’t a commonplace sight today — certainly not as common as a piece of bread topped by sweet butter. But generations ago, the Germans treasured their ...