Bone Marrow Goodness: The bone marrow in this bone marrow burger recipe infuses the beef with a buttery, umami quality that regular smash burgers just can’t match! It melts beautifully into the meat ...

I love the Fourth of July and all, but, when it comes to grilling, I'm glad it's over. It's a glass half-full/half-empty thing. If you think of it as a boring culinary outing, when the type of cheese ...

Chef Richard Gras of Oak Dallas shows us how to elevate the most buttery of offal into something even more accessible and interesting for your holiday dinner party guests. While it’s popular among ...

Jennifer McLagan has a knack for tackling topics that are, shall we say, “under-appreciated”. To complete a “trilogy” of sorts, the author follows up her award-winning “Bones” and “Fat” with “Odd Bits ...

Getting your Trinity Audio player ready... We might think a food is weird and odd to eat, except that we eat it all the time in less strange forms. When I told some people that I was going to help out ...

Three elements make up this classy starter for a dinner party to spoil friends who have walked long roads with you.

Preheat oven to 350 degrees. Place the cubed bread in a large mixing bowl, and set aside. Coat a 9-by-13-inch baking dish with butter, and set aside. Heat the bone marrow over medium-high heat until ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

This recipe is courtesy of chef Jennifer McLagen, author of "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" (Ten Speed Press). Preheat the oven to 425 degrees F. Finely grate the ...