Your complete guide…
We love a good turkey (brined, of course) but the side dishes are really where it’s at! Here’s a tasty lineup for your big turkey day dinner! Brussels Sprouts with Pancetta & Mustard Seed The best Brussels sprouts you’ve ever had. Watch Matt and Tony whip up these mini-cabbages with a healthy dose of…
A Chicken Flies Home
Before “America: Farm to Table” was released, I was working on a mantra. You don’t need to buy Alexander Weiser’s potatoes to make the potato recipes in the book work. You don’t specifically have to have Jim Bardenhagen’s apples or cherries, or Nathan Heath’s carrots. The point is that you should find…
Brine a Turkey
So you want a tender, juicy, succulent bird? The magic word is BRINE. Mario Batali’s got you covered. Roast your best turkey yet with this technique, demonstrated by Josh Laurano of Tarry Market/Tarry Lodge.
Roast a Turkey
Roast your best turkey ever with this method from Chef Josh Laurano of Lupa. Simplicity reigns: just be sure to brine your bird and have some basic vegetables and herbs on hand. With a crispy skin and deliciously juicy meat, this turkey won’t disappoint. Click here for the brine recipe & video!
‘Tis the Season for Salsify
Salsify frittelle: an ambidextrous side, if you will. A vegetable recipe that tastes of the season but also embraces the themes of the holidays. Salsify— also known as the “oyster plant,” for its somewhat oyster-like taste— is a root vegetable of the dandelion family. The plant looks like parsnip or horseradish but is longer…
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….