94 pone recipes

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

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.

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

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

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.

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

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.

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.

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.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

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

Paprika-rubbed chicken breasts chargrilled until smoky, sliced over fluffy couscous tossed with toasted pine nuts, dried apricots, and fresh coriander. A vibrant 40-minute dinner with North African flair.

Lencseleves fogoyhussal, a traditional Hungarian lentil soup with partridge, smoked bacon, and a mustard cream finish. A hearty game-day soup rooted in Hungarian hunting tradition.

Old-school big-batch chili with whole beef roast, soup bone, cooked pinto beans, and a hit of Mexene chili powder and cumin. Slow-simmered for deep beefy stock and tender chunks.