Ingredients

• 1.5 lb (680g) pork tenderloin
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp lard or avocado oil
• 1 tsp salt, 1/2 tsp black pepper
• 1 tsp smoked paprika

Instructions

1. Preheat oven to 425°F (220°C). Pat tenderloin completely dry. Mix Dijon, garlic, rosemary, thyme, paprika, salt, and pepper into a paste. Rub all over the pork.
2. Heat lard in an oven-safe skillet over high heat. Sear tenderloin on all sides, 2 minutes per side (about 8 min total), until deeply browned. Transfer skillet to oven.
3. Roast 15–18 minutes until internal temperature reaches 145°F (63°C). Tent with foil and rest 5 minutes before slicing. Serve with pan juices and roasted root vegetables.

Ingredients

• 4 rainbow trout fillets (6 oz each), skin-on
• 4 tbsp unsalted butter (divided)
• 2 tbsp capers, drained
• Juice of 1 lemon + lemon slices
• 2 tbsp flat-leaf parsley, chopped
• Salt and cracked black pepper
• 1 tbsp lard (for initial searing)

Instructions

1. Pat trout fillets dry. Season skin generously with salt and pepper. Heat lard in a large skillet over high heat until just smoking. Add fillets skin-side down; press gently with a spatula. Sear 4 minutes until skin is golden and very crisp. Flip; cook 1 more minute. Remove to a plate.
2. Reduce heat to medium. Add remaining butter; swirl constantly until it turns golden-brown and smells nutty (about 3 min). Add capers — they'll sizzle. Add lemon juice and parsley; swirl once.
3. Pour brown butter sauce over the trout immediately. Serve with lemon slices and steamed seasonal vegetables.

Ingredients

• 2 large carrots, peeled and chunked
• 2 parsnips, peeled and chunked
• 1 medium sweet potato, cubed
• 2 medium beets, peeled and wedged
• 3 tbsp lard, melted (or avocado oil)
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 4 sprigs fresh thyme
• Salt and cracked black pepper

Instructions

1. Preheat oven to 425°F (220°C). Whisk lard, honey, and apple cider vinegar together. Toss all vegetables with the glaze, season generously with salt and pepper. Spread in a single layer on two large baking sheets — do not crowd.
2. Tuck thyme sprigs among the vegetables. Roast 40–45 minutes, turning once halfway, until edges are caramelized and vegetables are fork-tender.
3. Transfer to a serving platter. Drizzle any pan juices over the top. Remove thyme sprigs. Taste and adjust salt. Serve warm alongside roasted meats or grain dishes.

Ingredients

• 3 lb (1.4 kg) bone-in chicken pieces
• 10 cups water
• 3 carrots, sliced; 3 celery stalks, sliced
• 1 large onion, quartered
• 2 parsnips, chopped
• 4 garlic cloves
• 1 bunch fresh dill; 4 sprigs thyme; 2 bay leaves
• 2 tsp salt; 1 tsp black pepper
• 2 cups egg noodles or rice (to serve)

Instructions

1. Place chicken in a large pot with water. Bring to a boil; skim foam. Reduce heat, add onion, garlic, bay leaves, thyme, and half the dill. Simmer 45 minutes.
2. Remove chicken. Strain broth, discarding solids. Return broth to pot. Add carrots, celery, parsnips; simmer 20 minutes until tender. Meanwhile, remove chicken from bones; shred meat.
3. Return chicken to pot. Cook noodles separately; add to bowls at serving. Taste broth for salt. Ladle into bowls, garnish generously with fresh dill, and serve with crusty bread.

Ingredients

• 1 cup (120g) yellow cornmeal
• 1 cup (120g) all-purpose flour
• 1 tbsp baking powder; 1 tsp salt; 2 tbsp sugar
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup (75g) unsalted butter, melted
• 2 tbsp lard or butter (to season skillet)

Instructions

1. Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven for 10 minutes to get searingly hot.
2. Whisk cornmeal, flour, baking powder, salt, and sugar in a bowl. In another bowl, whisk eggs, buttermilk, and melted butter. Fold wet ingredients into dry until just combined — a few lumps are fine.
3. Carefully remove skillet from oven. Add lard; swirl to coat. Pour in batter — it should sizzle immediately. Return to oven. Bake 20–22 minutes until golden brown and a toothpick comes out clean. Cut into wedges and serve warm with butter.

Ingredients

• 4 bone-in beef short ribs (about 3 lb)
• 2 cups hard apple cider (or unfiltered apple juice)
• 1 cup beef broth
• 2 onions, thinly sliced
• 4 garlic cloves, crushed
• 3 sprigs fresh thyme; 2 bay leaves
• 2 tbsp lard or beef tallow (for searing)
• 1 tbsp apple cider vinegar
• Salt and cracked black pepper

Instructions

1. Season short ribs generously with salt and pepper. Heat lard in a large Dutch oven over high heat. Sear ribs 4 minutes per side until deeply browned on all sides. Remove and set aside.
2. Reduce heat to medium. Add onions to the pot; cook 10 minutes until caramelized. Add garlic; cook 1 minute. Pour in cider and broth; scrape up all the browned bits. Add thyme, bay leaves, and vinegar. Return ribs to pot — liquid should come halfway up.
3. Cover tightly. Braise in a 325°F (165°C) oven for 3 hours until meat is falling off the bone. Skim fat from sauce. Serve ribs over creamy mashed potatoes, spooning rich braising liquid over everything.