Bone Marrow Makes Its Way Into Everything from Pasta to Dessert

We have Fergus Henderson to thank for popularizing bone marrow in upscale restaurants. At St. John, the London restaurant he founded, the chef served roasted marrow bones with parsley salad and toast—a dish that became iconic. All these years later, here’s how chefs are using the decadent ingredient in dishes, both savory and sweet. 

Fusilli with Wild Octopus and Bone Marrow

Executive Chef/Co-Founder Kenny Leung, YAO, New...