Originally posted on Three Points Kitchen:
I started a trend. After noticing that the mulberry tree on the corner a couple of blocks away was heavy with fruit, I returned with a container. In the short time spent plucking berries from branches hanging low over the owner’s wrought-iron fence and across the sidewalk, a parade…
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Le Chef en Rose
Even gardeners love Julia. In bloom at the Brooklyn Botanic Garden.
Gotta Bring a Babka
Why Elaine and Jerry stood in line at a New York bakery, waiting for a chocolate babka, is beyond me.
Blood, Bones & Butter: Alla Famiglia!
As much as it is about food, cooking and the life of a chef, Blood, Bones & Butter is ultimately about the search for family, that most basic support system author Gabrielle Hamilton lost when her parents divorced and her siblings dispersed. She first finds a sense of family among the assorted wild, crazy, earthy…
Blood, Bones & Butter: Factory Food
I had my first gazpacho shooter, an hors d’ouevre version of the chilled soup served in a shot glass, around 1990, at some or another event soon after I moved to New York. It seemed so cute, so innovative. And for years afterward, shot glasses of chilled pea-tarragon soup, “adult” milkshakes and shrimp cocktail were…
Blood, Bones & Butter: The Read
I had some trouble finding a copy of Blood, Bones & Butter at an independent bookseller. I’d been looking in the food and cooking section, with all the other chef memoirs/bios. But this store had it stocked up front with the literary releases. Ah, perfect! Because Gabrielle Hamilton’s book deserves to be viewed in literary,…
Blood, Bones & Butter: Opening a Restaurant
The Three Points Kitchen crew launches its first book club this week with a bit of friendly conversation surrounding Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, a memoir by Prune‘s chef Gabrielle Hamilton. To kick things off in style, we took a stab at getting a table at her restaurant (during…
Three Points Kitchen Reads: Blood, Bones & Butter
Every book club meeting I’ve ever participated in has been equal parts conversation, goat cheese, and Shiraz, so it seems to be just a bit of common sense for a food blog like ours to extend itself in the direction of a group reading and discussion project. For our first pick, we chose Gabrielle Hamilton’s…
The Red and the Black
Brownies go with everything, but when it’s a special occasion—like when my tribe is tailgating before a DC United match—I open the spice rack, break out the Penzey’s cocoa and make Cherry-Chipotle Brownies. My riff on a LA Times recipe includes all of the standard brownie ingredients (butter, flour, sugar, salt, eggs and cocoa), but…
How Much You Got?
By pure happenstance, I’d brought along some just-made pumpkin bread when I met up with a friend at the movies last week. We rendezvoused by the concession stand, where I found her mulling over a slice of, yes, pumpkin bread. (OK fine, it was one of those art-house cinemas that serves espresso and baked goods,…
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