Don’t goo up this burrata recipe with salad or condiments, please. Let’s just let the big gorgeous milk white orb speak for itself.
About Gabrielle Hamilton
Gabrielle Hamilton is the James Beard award-winning chef/owner of Prune restaurant in New York’s East Village and the author of the best-selling memoir Blood, Bones & Butter. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. She has also authored the 8-week Chef column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. Hamilton lives in Manhattan with her two sons.