75 cone recipes

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Quick winter apple chutney made with dried apples, applesauce, raisins, fresh ginger, and brown rice vinegar. A low-fat, vegetarian condiment for roasted meats or cheese.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.