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 ...

Several snow days deep this winter, there’s got to be something to sip besides coffee and wine while on the mend from shoveling. Consider what some home cooks and chefs make to stay warm and at least ...

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 ...

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 ...

Dear dogs of America — sorry about bone broth. Since this well-marketed take on an ancient beverage started sweeping hip enclaves like New York, Austin and Los Angeles a few years ago, it's getting ...

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 ...