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Author Archives: Mario Batali

Watch This/Cook This!

In order to create a delicious looking (and tasting) recipe, you first have to master the techniques! Never underestimate the glory of fresh herbs.  To make your garnish as beautiful as it is tasty, use the classic technique of chiffonade.   WATCH THIS: HOW TO CHIFFONADE       COOK THIS: FRIED ZUCCHINI FLOWERS WITH PARMIGIANO & THYME…

The Batali Inquisition: David Lynch

    Bonus question: Where and what was in the most memorable glass of wine you drank in the last year?   ANSWER: WHAT: ar.pe.pe. valtellina superiore grumello “rocca de piro” 2006 WHERE: at the ar.pe.pe. winery in sondrio, valtellina, italy   To read the rest of David Lynch’s Inquisition on Medium, click here. David Lynch is the owner/sommelier of…

The High Road with Mario Batali…and Julianna Margulies

  A brand-new “The High Road with Mario Batali” is now available on Hulu!   Join Mario as he takes us on a journey to some of New York City’s most fascinating gems with some of its most fascinating people. “The High Road with Mario Batali” airs every Thursday at 12am midnight (PDT) on Hulu.   Today Mario and…

Watch This/Bake This

Watch This: How to Cut Stone Fruit BAKE THIS: peach and blackberry crostata    

The Batali Inquisition: Jody Williams

      Q: WHAT WAS THE BEST THING YOU ATE FOR BREAKFAST LAST YEAR? WHERE AND WHEN?   A: BRIOCHE FEUILLETEÉ FROM PÂTISSERIE DE RÊVES OR WAFFLE SANDWICH FROM BUVETTE NYC!   To read the rest of Jody Williams’ Inquisition on Medium, click here

Summer Salad Makeover

Q: I’d like to make a summer salad but I’m over the “house salad” of lettuce, tomato and onion. What Italian alternatives can I use at this time of year?   A: This salad of Prosciutto di Parma and figs is simple and classic, light and indulgent. The combination of figs and prosciutto is centuries…

The University of Coffee

Last week, our friends at La Colombe Torrefaction invited team Batali into their training facility for a lesson on all things coffee.  The place is part-office, part-warehouse and part-mad-scientist’s-coffee-lab, and we could tell as soon as we crossed the threshold that these guys really knew their stuff.  As we walked past industrial-sized racks of brewing tools and…

SAVE THE DATE!

  It’s that time of year again… time for the Mario Batali Foundation Honors Dinner on Sunday, October 19th at Del Posto!   Dubbed by Food & Wine Restaurant Editor Kate Krader “the world’s best soft-sell fundraising event,” the Honors dinner is a delightful and delicious gathering of artists, musicians and friends.   This year, we will honor Stanley Tucci…

LA’s Summertime Starter Kit

  Starting today, Mozza2Go will offer a Butterscotch Budino bundle every day for lunch and dinner.   Here’s the deal…   1 pizza + 1 Butterscotch Budino + 1 select bottle of wine = $34   One of LA Weekly’s hundred favorite dishes, the Butterscotch Budino is “really just a pudding.” But this budino, Nancy writes,…

World Cup at Bar Jamón

Bar Jamón is a bustling, cozy, communal tapas bar with great energy every day of the week. But what do you get when you add a flat screen television and competitive bracket? A fresh locale for your 2014 FIFA World Cup™ viewing pleasure! Here’s a recap of the deliciousness that took place from the first round through the last.   …

The Batali Inquisition: Julian Van Winkle

Medium is a new place on the Internet where people share ideas and stories that are longer than 140 characters and not just for friends. It’s designed for little stories that make your day better and manifestos that change the world. It’s used by everyone from professional journalists to amateur cooks. It’s simple, beautiful, collaborative,…

Kitchen Spotlight: The Soup Pot

Welcome back to the Kitchen Spotlight, where we break down kitchen tools for the home cook and provide a delicious recipe and/or video that uses that tool. Today we focus on the versatile Soup Pot (hint: It’s not just for soup).   AKA: Stew Pot Multi Pot Stock Pot   USES:  Reducing stews or soups Cooking polenta, risotto and…