If there ever was a prime example of nose-to-tail eating, otherwise known as not wasting a single part of an animal that is butchered for consumption, it just might be bone marrow. Marrow is a spongy, ...

Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road’s handy list of some of the dishes we’ve stumbled on that we’re fond of — old standbys and new finds alike. Over the ensuing ...

Beef marrow is warmed in butter with garlic, thyme and shallots and spooned over grilled ciabatta. Noodle & Pie 741 State St., 504-252-9431 www.noodleandpie.com As a starter, roasted bone marrow is ...

8 to 12 center-cut beef OR veal marrow bones, 3 inches long, 3 to 4 pounds total 1 cup roughly chopped fresh parsley 2 shallots, thinly sliced 2 teaspoons capers 1½ tablespoons extra-virgin olive oil ...