We can't get enough of Chef Christopher Kronner of Kronnerburger's bone marrow. We add it to our burger, we devour plates of it with toast, and now we can even make it at home with the recipe below.

Wary of making bone marrow in your kitchen? The key is to brine the bones overnight, which helps remove the impurities and season the marrow. Top the bones with a persillade and thrown in a herb salad to help cut through the richness.

Kronnerbuger's Roasted Bone Marrow Plate

For the bone marrow:

6 5oz. marrow bones cut lengthwise (have your butcher cut it)

1T kosher salt

2T red wine vinegar

1qt water

1. Create brine by mixing salt, wine vinegar, and water in a bowl.

2. Place bone marrow in bowl and submerge in brine for 24 hours.

3. Dry off marrow bones with a paper towel, then broil for 10-15 minutes until cooked, but not rendered.

4. Top with flakey sea salt, then spread persillade over marrow bones.

For the persillade:

1C Italian parsley

½ C toasted breadcrumbs (from a high quality country loaf or Acme levain)

¼ C extra virgin olive oil

1 clove garlic grated over a microplane

1t grated lemon zest

1. Finely chop parsley.

2. Mix together with all ingredients, adding salt and lemon zest to taste.

For the herb salad:

¼ C parsley

¼ C tarragon

¼ C dill

¼ C chervil

¼ C chives

Lemon

Kosher salt

1. Tear herbs into leaves and small bite-size pieces.

2. Season with lemon juice and salt to taste.

To serve:

1. Spread persillade on top of roasted marrow bones.

2. Serve with a side of herb salad and grilled bread.