Explore by Tags

Entries tagged with 'bone marrow'

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Cook the Book Kate Williams 2 comments

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Roasted Bone Marrow with Shallot and Currant Confit

Serious Eats Chichi Wang 2 comments

The sweet richness of shallots and onions makes a great foil for roasted marrow. More

First Look: Salty Sow in Austin, Texas

Melody Fury 4 comments

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: Bone Marrow and Rice

The Nasty Bits Chichi Wang 10 comments

Bone marrow and rice is one of my favorite combinations. You really only hear about Risotto Milanese, that famed dish of Arborio rice cooked in marrow with stock and saffron, but the idea of using bone marrow with rice is a fungible one. Any kind of starchy rice will do, and any kind of bone marrow, too. More

The Nasty Bits: Roasted Marrow Bones

The Nasty Bits Chichi Wang 27 comments

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

Serious Eats Chichi Wang 3 comments

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

Serious Eats Caroline Russock 9 comments

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

Cook the Book: Grilled Steak with Red Wine Sauce and Bone Marrow

Serious Eats Lucy Baker 1 comment

A friend of mine once told me that at Ruth Chris, the popular national steakhouse chain, the chef melts a stick of butter over every ribeye, porterhouse, and T-bone as it leaves the kitchen. It's probably an exaggeration (an entire... More

Cook the Book: Roast Bone Marrow and Parsley Salad, Anthony Bourdain's Last Supper

Serious Eats Adam Kuban 13 comments

The first recipe out of the gate this week is from a Serious Eats favorite, Anthony Bourdain, whose last meal would take place at St. John, prepared by the restaurant's proprietor, Fergus Henderson. When we talked to him last year,... More

Huffing and Puffing My Way to a Sandwich Revelation

Ed Levine 3 comments

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

More Posts