'bone marrow' on Serious Eats

First Look: Salty Sow in Austin, Texas

The meat-centric restaurant Salty Sow recently opened up on Austin's east side. This latest nose-to-tail venture is powered by the owners of Eddie V's and Hopdoddy (the steakhouse and mini burger chain, respectively). It's no surprise that this menu is dominated by animal-driven dishes. Check out the charcuterie plate, bone marrow, and more. More

The Nasty Bits: Roasted Marrow Bones

Do you ever eat marrow on toast and think that it is the best thing you have ever eaten and will ever eat? I get that feeling every time I eat roasted marrow. And roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with bread worthy of the marrow. More

Roasted Marrow Bones

Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with... More

Cook the Book: Beef Marrow Bones with Oxtail Marmalade

Before I had ever eaten bone marrow, one of my friends compared it to meat butter. Having never experienced it for myself I was immediately sold on his description. What could be better than meat butter? With this concept permanently in my subconscious, I made the Beef Marrow Bones with Oxtail Marmalade served at Blue Ribbon Brasserie. The dish was kind of like butter and jam—but made entirely from animal protein. More

Huffing and Puffing My Way to a Sandwich Revelation

Every year Food & Wine throws a huge party honoring the Best New Chefs its editors have just named in the magazine. This year the event was held at Aspen Meadows, part of the Aspen Institute. The setting was magical. Mountains sprouted out of every window you looked out of, with streams and rivers placed ever so perfectly between them. The event was held in a space with three levels. My favorite on the first level was April Bloomfield's pork cheeks. Bloomfield is the chef partner at the Spotted Pig in New York City. But I had a feeling I would find something even better higher up, so I huffed and puffed my way to the third floor (the altitude... More

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