In her new cookbook Prune, chef and author Gabrielle Hamilton devotes an entire chapter to "Garbage," where she explains how to utilize vegetable scraps, fish bones and expired milk.

Gabrielle Hamilton is the chef/owner of Prune , a beloved restaurant on New York City’s Lower East Side. Her cookbook, simply titled Prune , is the follow up to her memoir Blood, Bones and Butter . An ...

Gabrielle Hamilton, the chef-owner of Prune, a tiny East Village restaurant in Manhattan, has become the accidental muse for the culinary intelli gentsia with her memoir, "Blood, Bone, and Butter: The ...

The acclaimed chef and author discusses her 2025 memoir, "Next of Kin," which delves into the unraveling of her family and the complex nature of kinship. Emily Ratajkowski’s Lingerie Photo Is One of ...