Chef Gabrielle Hamilton of New York City’s Prune restaurant celebrates Christmas Eve with family and friends around bowls of minestrone soup, grilled cheese sandwiches, and fancy champagne. Vegetables such as squash, greens, and cauliflower are added to the soup in stages to cook evenly, then the broth is simply seasoned with chicken bouillon cubes and olive oil. Hamilton’s take on grilled cheese sandwiches starts with smearing sliced bread with mayonnaise instead of butter, then grilling the sandwiches with classic extra-sharp cheddar inside. Watch Chef Hamilton make her traditional Christmas Eve meal in her My Go-To Dish video for CHOW.
For the grilled cheese sandwiches:
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...