Roasted marrow bones with parsley salad & toast
Roast
Roasting
If you eat meat and haven't tried this—you must, at least once. It doesn't get much easier than roasting marrow bones, whose centers, in a high-temp oven, practically turn into pudding. Spread this onto charred toast, top with a bracing parsley salad, and don't hold back on the crunchy salt. You should be able to find the bones at any butcher counter—either split lengthwise into canoes or chopped into tree trunks, both around 4 inches.
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