NYT Cooking: This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.
Bone Broth: 4 Reasons Wellness Experts Are Obsessed (Plus Recipe!)
Bone Broth. I was wondering how to make this! I am supposed to have bone broth for tooth remineralization. Put in slow cooker, bring to boil, then cook on low for 12 - 24 hrs. (whoa long time but tastes better with time). Strain and serve.
One of the best things about bones, of course, is that they contain marrow—one of the original superfoods! When bones are roasted, the marrow inside becomes nice and soft. Not only is bone marrow delicious, but it’s absolutely full of nutrients. Beef bone marrow, especially, is very rich in taste and it also contains calcium, potassium, magnesium and sodium.
(Filipino food from my childhood) Beef shank nilaga. A soup/stew eaten with rice. Recipes seem to vary from family to family, but the main flavoring in our family recipe is salt, pepper & ginger. Currently I use use chicken wing segments rather than beef, but the vegetables remain the same, green cabbage, green beans, potatoes, & carrots. As indicated by the photo some families put half cobs of corn in their nilaga. I have never done that, but I am not opposed to the idea.
Zucchini-and-Watercress Soup | Sophie Dahl likes eating peppery watercress in the spring and has figured out a way to highlight its bright flavor in this silky soup. A single tablespoon of cream gives the vivid green soup a touch of richness.