Cooking with animal fat — common around the world for centuries — was dealt a near-fatal blow in the early 20th century by Crisco and its anti-lard campaign. Lard was demonized as an unhealthy fat, and cooks took note. Other vegetable oils came along, and lard was all but forgotten.
Now, after years in culinary exile, lard is staging a comeback.
Kitchen Window: Lard And Schmaltz Make A Comeback In The Kitchen
Get recipes for Husk’s Cornbread, Duck Fat Fries, Schmaltz, Matzo Ball Soup and Chocolate Mayonnaise Cake With Vanilla Chocolate Chip Buttercream Frosting.
Photo: Peter Ogburn for NPR
LARD, y’all. Don’t call it a comeback.