Dining: Inside the Kitchen at Prune | The New York Times
Behind the scenes at the East Village restaurant owned by Gabrielle Hamilton, author of the new memoir “Blood, Bones & Butter.” Related Article Subscribe to
Behind the scenes at the East Village restaurant owned by Gabrielle Hamilton, author of the new memoir “Blood, Bones & Butter.” Related Article Subscribe to
Ray Venezia, manager of the meat department at Fairway Market, demonstrates his method for carving a turkey to get the most meat from the bird.