'Prune' on Serious Eats

Cookbook Review: 'Prune' is an Essential, Surprising Resource for Serious Cooks

The year Gabrielle Hamilton opened her restaurant, Prune, on the lower east side of Manhattan, she was approached about doing a cookbook. Finally, after 15 years and the wild success of her acclaimed memoir, Blood, Bones & Butter, Hamilton gives her hungry fans the cookbook they've been waiting for: Prune is a thick anthology of recipes from her restaurant, and it's as autobiographical as her previous literary effort, but in a very different way. More

Calvados Omelette From 'Prune'

Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a substantial amount of cream and a bit of flour, the end result is in fact just a plateful of sweet (buttery, boozy) eggs. But it comes off as elegant, urbane, and perfectly delicious. More

Grilled Hamburger With Cheddar Cheese on Toasted English Muffin With Parsley-Shallot Butter From 'Prune'

Gabrielle Hamilton's burger from her new cookbook, Prune, is obscenely good and feels quite fancy, despite being so simple. The name really discloses the whole recipe: chubby beef and lamb patties are topped with white cheddar and sandwiched in a Thomas's English muffin, dressed only with the parsley-and-shallot compound butter. The cheese oozes down the sides of the salty, fatty burger, and the bright and potent butter, slathered on the top and bottom of the English muffin, seeps into every 'nook and cranny' of the burger and bun. More

Monte Cristo From 'Prune'

Prune's brunch is known as being one of the best in the city, and is worth the two hour wait, even on a chilly, hungover morning. One of the big draws is the Monte Cristo, an outrageous, deep-fried, French-toast/ ham-and-cheese hybrid. Gabrielle Hamilton shares the recipe in her new cookbook, Prune. She builds the triple-decker sandwich on white bread with loads of butter, French ham, Swiss Cheese, and roasted turkey. This gets soaked briefly in eggs and milk and griddled in clarified butter. And THEN deep-fried. More

A Sandwich A Day: Greek Salad Sandwich with Garlicky Tzatziki at Prune

To call the Greek Salad Sandwich at Prune a sandwich is a bit of a stretch. More like a big bruschetta, if you ask me. A thin slice of toasted baguette gets smeared with a layer of creamy tzatziki, followed by slices of green bell pepper and slivers of Kalamata olives. When I see Greek Salad on a menu this time of year, I immediately assume it'll be some really awesome chunks of heirloom tomato in there, this being tomato season and all, but alas, it was not the case. More

Thanksgiving Menu at Prune

A Glass of Salted Tomato Juice Crudite McSorley's Cheddar Cheese Board Oyster Pan Roast Brined, Roasted Capons, light and dark meat Cornbread Stuffing with celery and sweet Italian sausage Mashed Potatoes with butter and cream Brussels Sprouts, Cauliflower and Baby... More

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