If there ever was a prime example of nose-to-tail eating, otherwise known as not wasting a single part of an animal that is butchered for consumption, it just might be bone marrow. Marrow is a spongy, ...

Beef marrow is warmed in butter with garlic, thyme and shallots and spooned over grilled ciabatta. Noodle & Pie 741 State St., 504-252-9431 www.noodleandpie.com As a starter, roasted bone marrow is ...

Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road’s handy list of some of the dishes we’ve stumbled on that we’re fond of — old standbys and new finds alike. Over the ensuing ...

8 to 12 center-cut beef OR veal marrow bones, 3 inches long, 3 to 4 pounds total 1 cup roughly chopped fresh parsley 2 shallots, thinly sliced 2 teaspoons capers 1½ tablespoons extra-virgin olive oil ...

Beef marrow is warmed in butter with garlic, thyme and shallots and spooned over grilled ciabatta. Roasted bone marrow and escargot bordelaise is served with crostini topped with chicken liver mousse.