Bone broth is the perfect healing dish—true dietary medicine, especially when properly prepared with locally sourced, grass-fed animals. Plus, it's economical, sustainable, and tasty, which is why so many cultures around the world, from Mexico to Vietnam, depend on it. Lya Mojica and Taylor Chen, who run the company Bone Deep & Harmony, reveal the benefits and simple basics of creating this fabulous meal, and provide recipes for using it in soups, sauces, and stews. Make Borscht, Pozole, Pho, Mole de Olla (vegetables in spicy tomato and chicken broth), Lamb Tagine with Green Olives and Preserved Lemon, and even baby food. Being nutritious has never been as delicious!

About the Author

Lya Mojica works as a consultant and teacher specializing in food, yoga, and self-care. She has developed recipes for such companies as Organic Avenue, Wok in Colombia, and her former private chef company, called LyaFoods. She is the cofounder and codirector of Bone Deep & Harmony. Lya is based in New York City.

Taylor Chen teaches yoga and movement in New York City out of Experience Health Workshop, a collective healing space she cofounded with her husband and acupuncturist Chris Chen. After years of digestive trouble and an irregular cycle, she sought out bone broth to soothe and nourish her system. Now as a brand-new mother, she continues to reap the benefits of this ancient tonic and uses broth to support the growing needs of her baby.

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