637 cone cone recipes

Authentic Hanoi-style pho bo with slow-simmered oxtail and beef bone broth, star anise, charred ginger, rice noodles, and paper-thin sirloin. This traditional Vietnamese beef noodle soup recipe takes 5 hours but rewards you with deeply aromatic, soul-warming bowls.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Marbled peppermint bark made with melted white chocolate, swirled dark chocolate, and crushed candy canes. A 3-ingredient holiday candy that breaks into shards of crackling mint.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Favourite Yorkshire pudding made with hot beef drippings in a muffin tin for crisp, puffed cups with custardy centers. The traditional British accompaniment to a roast.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Homemade white stock made the classical French way: blanched beef, veal, and chicken-feet bones simmered with mirepoix and a sachet of herbs for up to 18 hours. Crystal-clear, gelatin-rich, and the foundation of every great sauce.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Navy bean soup with a meaty ham bone, slow-simmered with onion and celery into a hearty, smoky bowl. A gluten-free, high-fiber classic that turns leftover ham into a freezer-stocking meal.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Festive peppermint cheesecake with crushed candy canes swirled into cream cheese filling on a graham cracker crust, garnished with chocolate leaves.