Food & Drink

Flavorful fries cooked in tallow (rendered beef fat) are definitely worth the extra effort.

Lard was once the gold standard for baking in America. Chef Anya Fernald brings it back with this delicious pound cake.

Chef Anya Fernald cooks the brisket in such a way that it’s tender, yet still firm enough to be sliced.

Lard makes these carrots rich and meaty.

Pro tip: Any leftovers add a terrific touch to tomorrow’s salad.

Try a more savory take on fruit salad.

Try this herbaceous sauce with leaner cuts of beef for optimal flavor.

Though the chef used a ‘Habanada’ pepper – a habanera, without the heat – peppery Padróns work as well.

This recipe features a single variety of carrots four different ways.