Our cookbook of the week is Matty Matheson: A Cookbook by the Toronto-based chef and Viceland star. In an oven­-safe pan, roast the bone marrow until the fat is fully rendered, 15 minutes. Remove the pan from the oven and pour the warm marrow fat into a small saucepan; reserve. Spoon the tartare on the bread and cover it with the warm, buttery bone marrow drippings. Serves: 6Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books.

Source: National Post March 21, 2019 12:56 UTC