(Advertisement)

Food: The lowdown on lard

Posted: March 25, 2014 at 11:14 a.m.

There was a time when lard was the preferred cooking fat. In some households it was the only cooking fat.

And if you asked most Southerners not too long ago, it was irrefutable fact that lard was required for good biscuits, pie crust and tortillas.

But somewhere along the way lard lost its luster, taking on the role of villain.

But just like horizontal stripes, hip-hugger jeans and fondue, lard is making a comeback. At least among adventurous cooks like Food editor Kelly Brant.

To find out what it takes render lard at home, and what to make with the porcine fat, read Wednesday’s Arkansas Democrat-Gazette Food section.

(Advertisement)



« Previous Story

Family: Starting the day off right

Arkansas delivers thousands of free and reduced-cost school breakfasts to keep low-income children from being too hungry to learn, writes Ron Wolfe in Family. Read »

Next Story »

Shoffner says finances 'exhausted,' asks for ...

Former Arkansas treasurer Martha Shoffner is asking a federal judge to declare her unable to pay for legal representation and to appoint counsel for her. Read »