Don't toss out those ham bones! This straightforward broth layers the bones in the pot with onion, celery, carrot, herbs, and black peppercorns, and simmers for a few hours until fragrant. From there, ...

Add Yahoo as a preferred source to see more of our stories on Google. Straining broth and stock will remove small bone particles and other flotsam from simmering. (Paul Barrett/For the Times Union) ...

As usual, <a href=" target="_blank">Easter feasting meant leftover ham this year —perhaps more leftover than usual, thanks to ...

“Stock is all about the bones,” says Dan Jacobs, chef and co-owner of EsterEv and DanDan in Milwaukee, Wisconsin, and runner-up on Top Chef season 21. “You cook them low and slow to pull out collagen.

There’s a saying among chefs. I don’t mean the home-taught kind, like you and me. I mean the ones who went to culinary school, who can rattle off the five French mother sauces and know how to break ...