Fat Ox is a chic Italian restaurant where you’ll come for the excellent Happy Hour—which has the essence of an invitation-only club—and stay well past dinner. The Negronis and Amalfi ...

Make oxtail soups and stews the day before, leave to cool, then scrape off the solidified fat the following day before reheating.

Once upon a time, oxtails were considered a poor man's meat, and a quick look at them will tell you why. They are literally ...

Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the ...