Recipes from Prune

Prune Cookbook

Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.

A ball of burrata for burrata with grilled bread sitting in a few tablespoons of oil in a white bowl.

Burrata with Grilled Bread

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This is less a recipe and more a reminder as to the fact that some nights, simple cheese and bread and olive oil makes a perfectly respectable—enviable, even—supper.

  • (1)
  • 10 M
  • 15 M
  • 8
Oval plate with a salt and pepper pork chop, spoon, fork, and juice on it

Salt and Pepper Pork Chops

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Perfection. That’s what we think of this simple yet exquisite melding of pork, butter, salt, and pepper from chef Gabrielle Hamilton.

  • (2)
  • 10 M
  • 20 M
  • 6
A cooked medium-rare salt-crusted beef tenderloin sitting in a pan of salt

Salt-Crusted Beef Tenderloin

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The perfect special occasion recipe—Christmas, birthdays, dinner parties—that comes already wrapped like the gift that it is.

  • (1)
  • 30 M
  • 1 H, 30 M
  • 4