About Gabrielle Hamilton

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. @hamilton_gabrielle

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

Burrata with Grilled Bread

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

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 tangle of brown butter pasta, toasted pine nuts, and two fried eggs on a plate with three forks in it.

Brown Butter Pasta

This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.

  • (1)
  • 20 M
  • 30 M
  • 14
A cooked medium-rare salt-crusted beef tenderloin sitting in a pan of salt

Salt-Crusted Beef Tenderloin

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