In this signature preparation from chef Chris Kronner, three steaming bone segments, which look like grisly yogurt cups, come with a toasted slice of Tartine bread and a verdant pile of lightly dressed herbs. You scoop out the shuddering, translucent contents of each cylinder with a tiny spoon your grandma might have used to shake sugar into her chamomile tea, then spread some of the marrow across a triangle of bread and crown it with herbs. The greenery evokes the pasture the marrow-providing cows grazed upon. Bringing the entire food chain together in one bite feels (and tastes) fantastic.