Compote is nothing more than a chunky cooked fruit sauce, but it does magical things for simple desserts like ice cream and basic cakes. Make it with any seasonal fruit you’d like, using this technique demonstrated by Rebecca DeAngelis, pastry chef at Babbo Ristorante e Enoteca.
Top 5: Rome
I typically do Rome in just a weekend. Forty-eight hours doesn’t afford much time to explore, but it’s time enough for three or four meals, and I choose them wisely. This is not the definitive list of the best restaurants in Rome, but the spots that, when faced with the endless options in the Eternal…
2015 CAN DO AWARDS DINNER
Food Bank For New York City’s 2015 Can Do Awards Dinner Join Mario in an evening honoring our partners in the fight against hunger. Get your tickets here! WHEN: Tuesday, April 21, 2015 WHERE: Cipriani Wall Street 2015 HONOREES Tom Colicchio & Lori Silverbush Sandra Lee, Simply Living Publishing Stavros Niarchos Foundation HONORARY…
Once you’ve made a beautiful batch of gnocchi dough, you need to know how to form them into neat, tiny pillows ready to cling to a good tomato sauce. You’ll need some flour for dusting, a knife or bench scraper and a gnocchi board–or you can go rustic and use a fork. Matt Abdoo, chef de…
You don’t need to visit a Michelin-starred restaurant to eat great gnocchi, as long as you have a chef as fantastic as Del Posto’s Matt Abdoo teaching you how to make your own. Get ready for light, pillowy bites of potato goodness–here’s how to make homemade gnocchi dough.
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