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Author Archives: Mario Batali

Pea Greens with Toasted Garlic and Almonds

Pea shoots, a newer ingredient showing up in farmer’s markets across America, have long been prominent in other cultures, like Asian cuisine. With tendrils in the shape of curly-cues and leaves soft like potherbs, watery-stemmed pea shoots ensure the promise of spring peas to come.   Offering the flavor of peas, their edible shoots are…

Every Mother Counts

Every Mother Counts is an organization founded by Christy Turlington Burns to address the barriers to maternal health around the world and at home. Every year 303,000 women die every year as a result of complications during pregnancy and childbirth: that’s one woman every two minutes. And 98% of those deaths are preventable.   By…

The Chew: Tapas Bar at La Sirena

At my newest restaurant, La Sirena, I recently worked with Anthony Sasso to build a tapa bar menu that resembles those you might find in Barcelona, Madrid, or Valencia.   On The Chew, Sasso and I taste his whimsical variations on classic tapa bar dishes like patatas bravas. At La Sirena, we smash fingerling potatoes, fry them so they’re…

NFL SUPER BOWL LI

The Big Game may not involve my hometown team (Seattle Seahawks) or even the J-E-T-S JETS JETS JETS, but I’ve never been a sore loser and this year is no exception.   As always, I designed a game day menu inspired by the cities of the teams represented. Lucky for me, “New England” and “Deep…

FEAST OF THE SEVEN FISHES

The Batali family is changing it up for the holidays this year and heading to the Swiss Alps for some serious skiing (and après skiing!).   Just because we won’t be at our home in Michigan doesn’t mean I can skimp on the Christmas eve dinner menu.   So I got to work on…

MARIO’S THANKSGIVING

COCKTAIL HOUR + HORS D’OEUVRES   CRANBERRY GINGER BELLINI CROSTINI TOSCANE, SAUTÉED RUTABAGAS, SALUMI SALAMI   THE MAIN EVENT   turkey porchetta  CHESTNUT, FENNEL SAUSAGE AND DRIED QUINCE STUFFING VIN SANTO & BLACK TRUFFLE GRAVY MACOUN APPLE SAUCE WITH ROASTED QUINCE SWISS CHARD NECI AL FORNO SHAVED BRUSSELS SPROUTS WITH CHIANTI VINEGAR AND PECORINO SWEET POTATO…

Thank you, POTUS

Dear President and Mrs. Obama,   Thank you so much for bestowing upon us the honor of cooking the last state dinner of your administration at the White House on October 18th. It was truly a privilege and a pleasure to work with your fantastic crew led by Chef Chris, Chef Susie and Chef Tommy…

Mario’s #BIGAMERICANCOOKBOOK Tour

Introducing Moltissimo

We’re excited to debut MOLTISSIMO, a cooking series on MUNCHIES. MOLTISSIMO follows Mario as he cooks lunch for his friends and family in the kitchen in VICE’s Brooklyn headquarters. In each episode, Mario sources produce for his dishes from MUNCHIES’ own rooftop garden and prepares them for his guests.    The first episode kicks off with Batali cooking for two unlikely…

chilled tomato and bread soup

Pappa al pomodoro is a rustic dish with flavors of home cooking and end of summer comfort food. While this traditional Tuscan dish is typically eaten hot or at room temperature, I prefer it slightly chilled when tomatoes are at their peak in early September. My chilled tomato and bread soup will make you look as…

Shoemaker’s Chicken

Scarpariello is “shoemaker” in Italian. Here, “shoemaker’s” chicken may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day, but I am pretty sure it is not a traditional dish in Italia. It is probably more a “Little Italy” dish, born of southern Italian roots somewhere…

(RED) SUPPER CLUB

Throughout June, B&B Hospitality Group is hosting 19 ticketed (RED) Suppers at our restaurants across the country in support of (RED) and their fight to #86AIDS and deliver an AIDS FREE GENERATION.   Below is a schedule of events. For more information and to reserve, contact the restaurant directly. If you have any questions, please email red@bandbhg.com….

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