BTS: Mario’s Italian American Dinner at Del Posto
Last week, Mario hosted an event at Del Posto as a kick-off to the Spring season: Mario’s Italian American Table. Guests were treated to Mario’s favorite Italian American classics, updated with a modern twist in the style of Del Posto. Think Fritto Misto, Lobster Ravioli with Garlic and Lemon Butter, and Porchetta with Arugula…
Acorn Squash, Two Ways
The only thing better than one acorn squash recipe this time of year is two acorn squash recipes. Right now I’m making risotto colla zucca along with a stuffed acorn squash for my family. These are my all-time favorite ways to incorporate this winter vegetable into a quick dinner before the vernal equinox hits and…
Impress your dinner guests with this dead easy but incredibly delicious classic dessert sauce. Coulis has only two ingredients–fruit and sugar–but will make your cake and ice cream taste like a million bucks. To learn how to make it, we turn to Rebecca DeAngelis, pastry chef at Babbo Ristorante e Enoteca.
When in doubt, roast!
If you’re listening close enough, you’re always in position to learn something. For instance, while Mario and I were on the book tour for “America: Farm to Table,” I wasn’t planning on picking up a new recipe. But I was listening at our events with fans, and one just happened. It may not…
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