Roasted Bone Marrow
Photo/iStock
Like so many of Europe’s culinary traditions, it took quite some time before roasted bone marrow started appearing on mainstream menus in the United States (in the more food-enlightened cities, anyway). The temptation is to point to the farm-to-table movement for bone marrow’s rise in popularity. But perhaps, the nose-to-tail ethic, which leaves almost no body part left uneaten, is more appropiate. Whatever the reason, this method of utilizing a meat source right down to the marrow seems more than just a passing foodie fad. Marrow has been on the menu at Porter House Bar and Grill in Manhattan ever since Chef Michael Lomonaco opened up this high-end steakhouse back …
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