Nowadays, every restaurant seems to have marrow on the menu. But for decades, the after-work evenings of local chefs have usually ended up (drunkenly) in the same place, L’Express, with its infamous three large trunks of marrowbone, sel gris, and rounds of cabbage. There is something about hot marrow in a cold climate; it’s the kind of thing you want to eat when snow is melting off your boots. Essentially a thick French peasant (cultivateur) vegetable soup with marrow, this recipe is a Joe Beef winter standard. Marrowbones are always from the hind legs of the animal. You want them crosscut, which reveals a long tube of marrow. If you have purchased them frozen, thaw them in the fridge first.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.