157 cone cone recipes

Grandma's chicken noodle soup with bone-in thighs, turnips, carrots, celery, and egg noodles. Simmered from scratch in water with thyme and poultry seasoning. Honest, old-fashioned comfort.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Parsley-stuffed Cornish game hens browned in butter, braised until fall-off-the-bone tender, and served with a silky whipping cream pan gravy. Simple ingredients, stunning results.