Prep Squash Blossoms
We love squash blossoms aka zucchini flowers. They have a mild zucchini-like flavor and are perfectly suited for stuffing with herbs and cheese and frying to sizzling perfection. They are bright and beautiful reminders to enjoy the glory of summer produce before the days get cooler. Prep is easy, but you need to know a…
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!
In Tuscany, bread salad has been a crafty use of leftover bread for generations. In the last twenty years, panzanella has become very hip in retro-gastronomic nostalgia, ruling the menus in trattorie in the Boot and the States. The trick is the super-tangy vinegar that dresses this whole madness so that the crunchy-crisp vegetables…
Crisp, summery and delicious–who doesn’t love cucumbers? While there are tons of ways to prepare them, the basic technique is the same: peel ’em, seed ’em, slice ’em. Chef Dan Drohan of Otto shows us how it’s done.
Mario Batali FOundation Honors Dinner
Join us for an evening of fantastic food, wine, cocktails and conversation as we honor Gretchen Witt, co-founder of Cookies for Kids’ Cancer The evening will be hosted by Mario and John C. Reilly, featuring (funny) words by comedian Jim Gaffigan and delightful music by Billy Strings and Don Julin. This is one…