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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…

PHOTO COURTESY OF GOTHAM GREENS

Urban Farming

  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…

How-To Tuesdays

Fried Eggs

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…

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The Reluctant Chef

I am not a chef. I never trained to be. I never claimed to be. I have too much respect for the term and the people that do it to feel comfortable with the term.   A chef is someone who leads a battalion of cooks. Often, the cooks are executing the vision, in the…

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The Batali Inquisition: Sam Sifton

    BONUS QUESTION:   What is the single best dish of wild game you have eaten in the last two years and where did you eat it?   ANSWER:   My father died in 2009, but there were duck breasts and pheasants we shot together in the freezer for a very long time after…

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Erbazzone…Delicious…What Is It?!

  In a recent installment of The Batali Inquisition, Jody Williams, chef and owner of NYC’s (via Paris) Buvette is asked to describe her perfect meal. Answer? Erbazzone. What is this delicious food that’s considered the perfect meal by one of the most celebrated chefs of the moment? Find out here.   So, simply put, erbazzone…

Mario Batali

How-To Tuesdays

Pickles

Why settle for a plain old cucumber when you can have a pickle?  Make a simple brine and dress it up with spices to suit your tastes–pickling is super easy once you know this basic technique, demonstrated by pickle pro Jon Littleton of B&B Burger & Beer. View the recipe for sweet B&B Pickles  View…

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Header_Image_Babbo Mixed_09_02_2014_11

5 Ways To Use Gremolata

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PHOTO COURTESY OF GOTHAM GREENS

Urban Farming

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Fried Eggs

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The Reluctant Chef

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Molto

HeaderImage_medium5

The Batali Inquisition: Sam Sifton

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Molto

Header_Image_Babbo Mixed_09_02_2014_4

Erbazzone…Delicious…What Is It?!

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The Chef

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Mario Batali

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Pickles