Prune
From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. ? NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time * O: The Oprah Magazine * Bon App?tit * Eater A self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New...
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We chose "Blood and Muffins" as October's theme on account of #Halloween (and because it's #fun), but we had no idea you can use blood IN muffins. As an egg swap. (Gross, we know, but stay with us.) The joke is on us, because it turns out that their protein compositions are so similar they behave almost identically. We're not advocating a return to the old ways when it comes to cooking with blood, but the science nerds in us were curious about this new development, so if yours is too, read on to learn what we discovered about blood (and other strange substitutes).
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