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David Leite searches high and low for a piecrust that is flaky, rich, and full of the shocking goodness of good old-fashioned lard.

Just for a day, put aside all thoughts of diets, waist sizes, and cholesterol and make a pie with this marvelous lard crust. You may never go back.

Yes, lard. In a cookie. The rendered pig fat lends the biscochitos their trademark flaky texture. The truth lies in the taste. Swear.

Much as we love lard, we gotta say, this all-butter pie crust has a special place in our hearts. And on our thighs.

A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You're welcome.

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....

This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

A superlative version of the classic clean-out-the-fridge stir-fry that reinvents leftovers. Beware the optional but addictive jalapeño garlic vinegar.

You know chicken cacciatore--chicken made with vegetables, herbs, and tons of tomatoes--right? Wrong.

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that's perfectly seasoned, extra-crisp, and gosh darn beautiful in every way.

David pursues one of his great passions: fried clams. But not just any fried clams. The fried clams of his youth, the kind with plump, juicy bellies. And there's a story behind finding them.

You’ll feel as if you’ve created something worthy of The Great British Baking Show when you toss together these nuanced curry-filled pastries.

Kate McDermott, better known as The Pie Lady, divulges savvy secrets that she's gleaned from years of baking—and teaching others how to bake—pie.

This rustic classic is infused with that Italian charm that transforms everyday ingredients into something that's both insanely comforting yet seemingly luxurious.

Turkey legs are slowly braised in a spice-infused stock to become more seductive than you'd ever imagined. Not your grandma's Thanksgiving now, is it?!

For this embarrassingly easy roast, a tingling rub of Szechuan pepper, black pepper, and nutmeg (yes, nutmeg) coats pork butt or loin before it's roasted to tender incredibleness.

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.