The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as...
Author: Elizabeth Karmel
Author: Ruth Cousineau
Author: Mary Cech
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has...
Author: Stanley Lobel
Author: Steven Raichlen
Author: Joanne Weir
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Seamus Mullen
Author: Michael Psilakis
Author: Andrew Weil, M.D.
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw
Author: Bruce Aidells
Author: John Jones
Author: Anton Nocito
Author: Elizabeth Green
Author: Andrea Albin
Author: Jeanne Thiel Kelley
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead....
Author: John Besh
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Maggie Green