The beauty of it is that as the bone marrow roasts, the marrow drips down and creates a fried-like texture on the bottom of the bread, making it delicious in and of itself!

I love the acidity that pomegranate molasses brings to food. The sweet and tart flavor is soooo perfect for a rich protein like salmon!

Of course, the Shabbos the book went to print I came up with a new dip that we’re obsessed with, and I was so sad it didn’t make it in. So here it is now!

If you don’t know the joys of lamb riblets yet, these are for you. And if you do already, well then, you know. So enjoy!