There aren’t many dishes that are simpler and more fragrant, gorgeous, and delectable than roasted bone marrow. My mother Nellie – an absolute genius when it comes to roasting whole animals and organ meats – made it only rarely but it left an indelible mark on my palate and my consciousness.

I make it often in the winter, and when I bake a nice loaf of sourdough (always the NYT recipe) the two are a rare feast indeed.

I use my large red dutch oven (present from mom!) to cook the bread and a copper skillet to cook the bones with spices and occasionally – one of my favorite side dishes/flavours/textures – roasted black grapes. When both come out of the oven – oh my god! It is pleasure and nurture and contention all rolled into pure joy of being alive and happy. Especially on those romantic Upstate NY days when daylight is short, snowflakes fly in the air, the light globes inside are golden warm, the woodstove crackles… And you know Christmas is coming!



  • 4-6 marrow-rich bones – split long ones or smaller round pieces
  • Ground cinnamon, to taste (I use lots)
  • Freshly cracked black pepper, to taste (same)
  • A hint of cumin (if you want)
    All of the above spices can also be replaced by Ras Al-Hanout
  • Black grapes – as many as the heart desires, but they are just for flavour really (btw, any grapes will work, I just love black grapes!)
  • Balsamic vinegar
  • Olive oil – Extra Virgin, Unprocessed
  • Coarse sea salt
  • Slices of crusty bread (toasted if desired, but I prefer fresh to dip in the fat!) for serving.

1 Preheat your oven to 400°F.

  1. Put the grapes in a skillet that has enough room to add the bones, sprinkle with balsamic vinegar and olive oil (lighter on the olive oil) and roast for about 25-30 minutes.
  2. After25-30 min, add the bones to the skillet, sprinkle with spices, save salt.
  3. Roast all together for about 20 minutes more or until marrow sizzles.

To serve, place everything into a nice serving platter, invite friends to the table, pour some red wine and start eating while hot/warm!

Scoop marrow and roasted grapes onto toasted bread, sprinkle with a pinch of coarse sea salt, or scoop the spiced marrow fat with tasty bread chunks, and savor the melty, fatty delight!

Here is a pic of the NYT recipe bread, right outta the oven!