Chef Gabrielle Hamilton
Gabrielle Hamilton is the chef-owner of Prune in NYC, and wrote the memoir, Blood, Bones, and Butter (which Anthony Bourdain said was “simply the best memoir by a chef ever”). In 2011, she received the James Beard Foundation’s award for Best Chef in New York City. Her French mother taught her to cook and love food.
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March is National Celery Month. "Ants on a Log" is perhaps one of the first ways we try to sneak vegetables into our children: smear them with peanut butter and put raisins on top, and they'll eat it, right? (Wrong. My daughter is completely unfooled by the addition of raisins and peanut butter and will not touch celery.) Personally, my favorite part of the celery is the leaves. I would rather use those than parsley in most dishes. And one of the best Thanksgiving smells is the celery and onion, cooking in a little butter, for the stuffing...
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