I first came to the Leelanau Peninsula over a decade ago. My wife, Susi, went to college in Michigan, and she had friends near Traverse City. We rented a house on a little beach for a week. The next year it was two weeks, the next year three, then four. We ended up buying a 1920’s…
Macerating berries is super easy and turns fresh berries into a luscious, sauce-like concoction that’s perfect for serving over ice cream, with shortcake or baked into pastry. The sugar draws moisture out of the berries and then dissolves into a flavor-packed syrup, coating the softened berries and enhancing their flavor. Your friends will think…
Cavatelli are one of the most unique–and most delicious–pasta shapes. Formed from an eggless semolina dough, they are thick and chewy, with ridges to hold onto the robust sauces that often accompany them. Cavatelli are the perfect comfort food, and they really can’t be manufactured on a large scale. To really experience these chewy little…
grilled pizza margherita
The quintessential pizza, named for Italy’s Queen Margherita and sporting the colors of the Italian flag. Don’t worry if the pizzas aren’t perfectly round-in fact, they will look much more appealing if they are not. But be sure to let the dough set and firm up on the grill before flipping it over, or it may stick or tear. I once rushed this step on a live taping of Good Morning America, with disastrous results, so wait…just wait!
Via Alta Studio Kitchen
Introducing the brand-spanking-new Via Alta Studio Kitchen. Team Batali is psyched to shoot some amazing videos here in 2015! To christen the new space, Babbo pastry chef Rebecca DeAngelis whips up a special olive oil & blood orange cake. To learn more about the studio, click here