RecipeMuncher

I’m having trouble deciding how I want to write about bone marrow.  It’s one of those ingredients that feels so old world, so in keeping with using every part of the animal, that we don’t see it much anymore.  After all, the way we consume meat nowadays pretty successfully separates us from the source both technically and intellectually.   You rarely see a cut of meat, save, perhaps, for a roasting chicken, that even remotely resembles the animal from which it came.   But (...)