544 pone recipes

Steamed orange spinach wilted with fresh orange juice and zest, tossed with pine nuts. A bright, elegant side dish with just 4 ingredients and no added fat.

Eggplant kugel with green pepper, pine nuts, basil, and crumbled matzoh bound with eggs. A savory Jewish holiday casserole that's Passover-friendly and dairy-free.

Roasted spaghetti squash tosses forked-out strands with toasted pine nuts, fresh sage, grated Parmesan, and a drizzle of olive oil. A low-carb side that stands in for pasta in a weeknight pinch.

Pasta tossed with homemade basil pesto, a light olive oil bechamel, sun-dried tomatoes, and toasted breadcrumbs. A layered Italian pasta with three sauces in one bowl.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

Vegetarian pesto pizza on whole wheat crust with homemade basil-pine nut pesto, artichoke hearts, tomatoes, and zucchini. Everything made from scratch including the dough.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Southern-style green beans simmered low and slow with a smoky ham bone until fork-tender. Just 5 ingredients and the kind of home cooking that feeds the soul.

This old-timey Southern bean recipe simmers all day with a ham bone, canned tomatoes, and garlic until thick and soul-warming. Serve over cornbread with chopped onions for a cheap, filling weeknight supper.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.