544 pone recipes

Homemade Scotch broth simmers meaty beef bones with pearl barley, carrots, celery, and turnip into a clear, restorative Highland soup. A frugal, cold-weather classic from start to finish.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Caldo Gallego: hearty Galician white bean stew with salt pork, ham bone, chorizo, potatoes, and collard greens. A slow-simmered Spanish comfort stew that warms you to the bone.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

A scrumptious dish that tastes wonderful by itself or when served as part of dinner.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Buttery sauteed spinach with pine nuts, plumped raisins, garlic, and a pinch of nutmeg. A Sicilian-inspired side dish that turns simple greens into something extraordinary.

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Try this basic dish that has hints of Italian heritage in every bite.

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.

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.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.

Vegan miso pesto with toasted pine nuts, fresh basil, garlic, olive oil, and white miso, tossed with fine pasta. A cheese-free pesto with deep umami flavor.