94 pone recipes

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Nice portion of rice,with black beans ,fresh tomatoes and a T bone steak!

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

An easy yet tasty way to prepare brussels sprouts. Pancetta, pine nuts and raisins all compliment the flavor of brussels sprouts. Oven-roasting develops great flavor and texture. A delicious side dish that goes well with any main course.

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

BBQ time, we want some simple and tasty vegetables as a side dish, this green beans and pepper recipe is a perfect fit.

Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.