Heat the oven to 400 degrees. On a baking sheet or two, spread out the knuckle bones, femur bones, short ribs and oxtail in an even layer; and roast in the oven for 35 to 40 minutes, until golden ...

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It’s wintry, and by that I mean winter-cold to a Californian, but only a bit nippy to someone from, say Vermont. But this is our winter, cold gray days, a little rain, alternating with bright sunny ...

Ever heard of bone broth? At least as a term, bone broth is relatively new, popularized — even hipsterized — by the rise of the Paleo diet, which focuses on the consumption of meat, fish, vegetables ...

For most of my life, I made stew almost without thinking. Brown some meat, toss in some vegetables and water, walk away for a couple of hours, and there it was -- dinner. But a few years ago I ran ...

There’s something uniquely satisfying about a flavorful soup that’s filled to the brim with noodles and topped with meat, vegetables, and spices. A classic chicken noodle soup always hits the spot, ...

When I was a butcher--a student job I held for less than a year in California--the cut of meat that most thrilled my knife was beef knuckle. To cut the knuckle from a quarter of cow hanging from a ...

New York chef Marco Canora released his book “Brodo: A Bone Broth Cookbook” in December, with claims that drinking long-simmered broths made from chicken, beef, pork and shellfish twice a day has ...