635 cone cone recipes

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Handi chicken is the dum-style Pakistani classic: bone-in chicken cooked in a sealed earthenware pot with yogurt, whole spices, and paya (lamb foot) stock for deep flavor.

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.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

Barbequed beef short ribs slow-bake in a homemade tangy ketchup-Worcestershire sauce until tender enough to slip from the bone. Sticky, smoky oven ribs without a grill.

Crispy pan-fried buttermilk chicken breasts with a shattering golden crust. Bone-in, skinless, and fried low and slow for juicy meat every time.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Plantation stew: a hearty Southern-style lamb stew with potatoes, red peppers, citrus, and a splash of sherry. A slow-simmered comfort dinner that warms to the bones.

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.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

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.

Avocado and mozzarella stuffed tomatoes hollow out vine-ripe tomatoes and fill them with cubed avocado and fresh mozzarella tossed in basil-balsamic vinaigrette. Five-minute summer appetizer with caprese-salad bones.

Caribbean jerk pork chops marinated overnight in allspice, cinnamon, thyme, scallions, and cayenne, then grilled hot until juicy and just-pink at the bone. Bold island flavor on a weeknight-friendly cut.

Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.

Traditional Indian murga curry with bone-in chicken simmered in a ginger-garlic tomato masala finished with a splash of vinegar. Simple, rustic, and ready in 25 minutes flat.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.