Prune

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style

The best-yet recreation of a traditional Roman recipe with American ingredients -- and why crushed ice belongs in your salad.

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Why We Love Gabrielle Hamilton's "Prune"

Why we can't help but love Gabrielle Hamilton's big, loud, strange cookbook, Prune.

Arranging Potatoes for "Anna"

Amanda and Merrill show us how to layer potato slices to finish off this beautiful French dish. 

Slicing Sweet Potatoes with a Mandoline

Amanda and Merrill demonstrate how to ensure the thinnest slices by using a Mandoline.