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 ...

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 ...

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 ...