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 ...

The smell of sauerkraut and roasted pork knuckles in my kitchen last week brought me back to my childhood. The aroma was a regular fragrance in my late grandmother’s kitchen, often by my request. It ...

Slowly simmer the pork knuckles in water with the chopped onion, celery, leek, carrot and peppercorns for about 3 hours, until tender. Remove the pork knuckles and drain. Retain the vegetables and a ...

Add articles to your saved list and come back to them anytime. Roughly chop one carrot and one onion and put them into a large stock pot along with two bay leaves. Add water to the stock pot until ...