28 marrow recipes

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.

French strawberry pie with a cream cheese layer, fresh strawberry puree glaze, and whipped cream topping. Bright, tangy, and bursting with real berry flavor in every slice.

Thai beef satay skewers marinated in coconut milk, curry powder, fish sauce, and cilantro. Grilled, broiled, or pan-fried and served with peanut sauce.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.