About Jennifer McLagan

Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), and Bitter (2014). Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International. Fat was named the James Beard Cookbook of the Year and was also published in German Fett (2012). Jennifer is also published in French Les Os – dix façons de les préparer (2014). @jennifermclagan

Three pieces of roasted bone marrow sprinkled with salt in a metal roasting pan.

Roasted Bone Marrow

Though traditionally a first course, bone marrow is sufficiently rich to be both first course and last course. And maybe each course in between.

Two bowls of angel hair pasta with lemon cream sauce.

Pasta with Lemon Cream Sauce

This simple yet luxurious pasta supper comes together with exceptional ease thanks to skinny strands of quick-cooking angel hair pasta that are tossed with ingredients you probably already have on hand.

An apple tart Tatin with a shortcrust pastry bottom, sitting on a piece of parchment paper with drips of caramel

Tarte Tatin

A tarte Tatin is nothing more than a tart turned upside down, nothing less than pastry perfection. It’s a lot caramely apple goodness atop a buttery crust.

Cornish Pasties

Cornish Pasties

These Cornish pasties are sturdy pastries filled with meat, such as beef, plus lots of vegetables, including potatoes, onions, and carrots. Kids love them.