Though traditionally a first course, bone marrow is sufficiently rich to be first course, last course, and every course in between.
About Jennifer McLagan
Courageous, and contrarian, Jennifer McLagan has more than 35 years experience as a writer, chef, caterer, and food stylist. Equipped with a quirky sense of humor, a taste for the bizarre, and bowerbird tendencies, she is the author of two books, Bones and Fat, which delve into the history, myth, and culture surrounding food. Although both titles have won numerous awards, her publisher just wishes they’d sell better. Her next book, Odd Bits, will be published in September 2011.
Tarte Tatin
Oct 26, 2011 by
A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. Its name is French for “caramely apple goodness atop a buttery crust.”
- Quick Glance
- 25 M
- 1 H, 30 M
- 10
A Different Kind of Love: Fat and Me
Feb 09, 2011 by
Animal fat is good for you, says author and fat advocate Jennifer McLagan. She’s hell bent on converting fat-phobes into fat fanatics. Will you change?
Salted Butter Tart
Feb 25, 2010 by
A ridiculously creamy–and relatively simple–homemade caramel filling graces this properly flaky pastry. Salted butter–lots of it–lends this dessert just the right amount of decadence.
- Quick Glance
- 30 M
- 2 H
- 29
Turkey and Fall Vegetables in a Saffron Broth
Nov 24, 2009 by
Turkey and fall vegetables stew is a saffron broth. Underneath is toothsome couscous. The vegetables include carrots, parsnips, squash. This dish is hearty and a great way to use up leftover turkey.
- Quick Glance
- 35 M
- 1 H, 10 M
- 0
Turkey Soup with Ginger, Lemon, and Mint
Sep 23, 2009 by
This turkey soup is brightened by ginger, lemon, and mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.
- Quick Glance
- 20 M
- 40 M
- 0
Angel Hair Pasta with Lemon Cream Sauce
Sep 23, 2009 by
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
- Quick Glance
- 15 M
- 20 M
- 4
Cornish Pasties
Oct 30, 2008 by
These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.
- Quick Glance
- 40 M
- 1 H, 45 M
- 6
Duck Fat Cooked Fries
Aug 09, 2008 by
Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.
- Quick Glance
- 15 M
- 1 H, 15 M
- 4