Josh Reisner's ramen stock is packed with flavor—umami from dried shiitake mushrooms and Parmesan rinds, a touch of sweetness from Napa cabbage, and smoky notes from the charred leek and katsuobushi.

You either love chicken feet, like I do, or hate them. There are no maybes here. In Mexico, it is added to stews and soups and served with rice and vegetables. Its collagen acts as a thickener. But ...