Consumers' tastes have changed as their horizons broadened, and the shift has opened up new avenues to creativity for Pittsburgh-area chefs cooking with bone marrow. At Root 174, chef Keith Fuller teamed with his sous chef to create a savory creme brulee using marrow. "Bone marrow is a bit like the poor man's foie gras. It has that wonderful smooth texture and fabulous taste and it's generally not that expensive," said cookbook author Jennifer McLagan.

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