91 pone recipes

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Tomato dolmas is a really nice recipe, healthy, nutritious and lookes great!

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.

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.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

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.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.