Tag: do it yourself

Make Your Own Bone Broth



Photo by Dania Katz
Bone broth is a mineral-rich infusion made by boiling the bones of healthy animals with vegetables, spices, and herbs. You’ll find a large stockpot of bone broth simmering in many kitchens. It has great culinary uses and unparalleled flavor, but it is also a powerful health tonic that can be easily added to your family’s diet.
Bone broth is a traditional food that your grandmother most likely made. Various cultures around the world still consume bone broth regularly as it is an inexpensive and highly nutritious food.
Along with its amazing flavor and culinary uses, bone broth is an excellent source of minerals and is known to boost the immune system (chicken soup for a cold, anyone?) and improve digestion. The broth’s high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps smooth connective tissue.
This delicious broth can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added. It’s also a great base for many sauces and other culinary dishes.


  • Saucepan Or Stock Pot
  • Large Spoon
  • Knife


  • 1 Large Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 tsp. Apple Cider Vinegar
  • 1 Bunch Flat Leaf Parsley
  • 1 tsp. Sea Salt
  • 1 tsp. Whole Peppercorns
  • 2 Cloves Peeled Garlic
  • Water


  • Wash and coarsely chop onions, carrots, and celery.
  • Add bones and vegetables to a large stockpot and cover with water.
  • Reserve apple cider vinegar, parsley, salt, peppercorns, and garlic. 
  • Simmer on medium heat.
  • Remove impurities that float to the top of the broth with a large spoon during the first few hours of cooking. There will be fewer impurities with healthy organic bones.
  • Cooking times:
    Beef Bones = 48 hours
    Chicken Bones = 24 hours
    Fish Bones = 8 hours
  • Add apple cider vinegar, parsley, sea salt, peppercorns, and garlic in the last hour of cooking. Strain broth.


Bone broth will keep for 5 days in your refrigerator or can be frozen. This recipe can easily be doubled.


Homemade Mayonnaise



Homemade mayonnaise comes together in minutes, requiring just a few ingredients on hand in most kitchens. Get a feel for the simple preparation and skip the store-bought stuff. For flavor, homemade cannot be beaten. Actually, it will be beaten, but how is up to you—and the topic of heated debate amongst our staff. Blender, hand whisk, immersion blender…we each employed our own technique to whip up this humble, handy condiment. Experiment to find your preference, and you’ll have a great base for easy sauces, dips, and salad dressings. Our favorite things to blend into our homemade mayo? Handfuls of fresh herbs, green garlic, chipotle peppers, or curry powder. Happy cooking!


  • Blender


  • 4 Egg Yolks
  • cup Light Olive Oil (Or Other Oil Of Preference)
  • 1/2 tsp. Salt (Or To Taste)
  • 2 Tbs. Lemon Juice (Approximately. 1/2 Lemon Or To Taste)
  • 1/2 tsp. Dry Mustard (Optional)


  • Bring all ingredients to room temperature. Separate egg yolks from whites.
  • Place the egg yolks in the blender jar, adding the salt, a splash of lemon juice, and a teaspoon of olive oil. Add the mustard, if using.
  • Give the mixture a few quick pulses to start the blending.
  • Very, very slowly drizzle in the oil while blending. This process should take 2-3 minutes.
  • Blend in the rest of the lemon juice. If the mayonnaise appears loose, keep in mind it will further set as it chills in the refrigerator. Tip: If the mayonnaise breaks (separates after the oil is added) it can be saved! Place an egg yolk and 1 teaspoon tepid water in a clean bowl or blender glass. While whisking/blending, slowly add the broken mayonnaise until incorporated, then whisk/blend in about 1/4 cup more oil.