169 t bone recipes

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Marbled brownies with a vanilla butter batter swirled with melted chocolate chips. Just 6 ingredients for a two-toned treat that's fudgy, buttery, and beautiful.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Ripple mousse with dark chocolate, brandy, and vanilla, topped with swirled dark and white chocolate for a stunning two-tone presentation. Rich, airy, and elegant.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Baked spiced apple rings in cranberry juice with cinnamon sticks, whole cloves, and lemon. Slow-baked until transparent and jewel-toned, served hot or cold as a garnish or vegan side dish.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Low-fat raspberry cheesecake with a buttery walnut crust, fluffy marshmallow filling, and jewel-toned berry glaze that cuts back on guilt without sacrificing creamy indulgence.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.