EARTH DAY 2015
In America, 40% of the food we produce is lost to waste. 40%!! So to celebrate Earth Day this year, we challenged our chefs to create dishes using the “undesirable” parts of produce that are commonly sent to the landfill: from asparagus bottoms to kohlrabi greens. We then compiled their creations into a collection of…
So you’re reading a menu and you’re feeling indecisive…then you stumble upon the words “caramelized onions.” Decision? Made. Something extraordinary happens when onions are slow cooked. They get sweet, nutty, silky-smooth and tantalizingly full of umami-rich flavor. You love them. You want them. You can make them at home. Here’s the technique straight from Del…
Asparagus with Walnut-Orange Pesto
This recipe makes about 3 cups of the thick, foamy walnut-orange pesto. Keep any leftovers covered in the refrigerator for several days. Use on other vegetables, or simply prepared chicken or fish.
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.
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