Umami: Everything Right about Fall
Even though summer has not quite ended, I’m already mourning the end of tomato season and the sheer bounty of produce available at the market. But the beauty of the Hudson Valley is its variety. A new crop is almost in bloom. Italians have a love of mushrooms. They have for generations. During autumn…
America Farm to Table
In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asks his chef friends from Nashville to San Francisco to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products….
5 Ways To Use Gremolata
Just made a batch of gremolata for Osso Bucco and not sure what to do with the rest? Don’t chuck it. Though gremolata, made from parsley, lemon zest, and toasted pine nuts is traditionally served atop Italian braised veal shanks to add zest and a final dash of flavor, the condiment can also be…
America Farm to Table (out on October 7th) explores bucolic landscapes from Maine to Los Angeles and features a variety of farms and farmers growing some of the America’s best food. Images of rolling hills and sweet country breezes generally come to mind when imagining our nation’s foodsheds. But the ever-growing concept of urban and rooftop farming…
These days, chefs are putting a fried egg on just about anything, and for good reason–the egg is one of nature’s finest culinary works of art. Cook your fried egg perfectly, and the white will be tender (but cooked) while the yolk remains liquid and silky. Whether you’re making brunch, topping a hearty grain salad…