Dame Marjorie Meek-Bradley's Stuffed Bone Marrow featured in the Washington Post's "40 Eats -- Dishes Every Washingtonian Must Try"

Like pork belly and offal, bone marrow’s moment has come and gone. But Ripple executive chef Marjorie Meek-Bradley can’t take her version off the menu without customers clamoring for it. The substance she describes as “like a gelatinous butter” is ideal for soaking up flavors, so Meek-Bradley mixes the marrow with bacon for saltiness and tops it with chimichurri for an acidic, herb-packed punch. Finally, a streak of apple butter adds a hint of sugar. “Sit at the bar, smear some on grilled bread, and enjoy with a nice glass of wine,” wrote Martin Rundle of the District. “My friend, who had never had bone marrow before, quite literally moaned out loud.”  Ripple, 3417 Connecticut Ave. NW. www.rippledc.com. $12.