In more recent times, Fergus Henderson, a chef in London who was in the forefront of "nose-to-tail" eating, popularized a recipe of roast beef bone marrow with parsley, served with toast.

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good ...

While you can get bone marrow from almost any animal, beef marrow is the most popular. Tell your butcher you’re looking to cook with bone marrow and he or she should have some good recommendations.

He leaps behind the counter to cut some chops for a customer, using a medieval-looking cleaver to whack through the bone in a ... Cecchini bones a beef shank, removing the marrow, which he lays ...

fatty smack of the beef marrow. In contrast to the typical bisected bone simply seasoned with salt, each Golden Marrow dish is festooned with colorful produce over a base of bread, salad or pasta ...

It's the spreadable essence of everything there is to love about beef; the kind of thing that takes a perfectly reasonable meal down a rabbit hole of decadence. But for most people, bone marrow ...

In stormy or rainy weather especially, a beef soup comprised of shank with bone marrow still inside the bone is the craving of many. Better known in the whole country as “bulalo,” the soup is ...

Fanny ran with it and suggested doing shots of sherry funneled through beef bones ... nonetheless), bone luging actually serves a purpose. The combination of viscous sherry and marrow, which ...