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Author Archives: Mario Batali

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…

Watch This, Cook This…

  WATCH THIS: HOW TO MAKE HOMEMADE FARFALLE     COOK THIS: FARFALLE WITH SUNDRIED TOMATO & ARUGULA  

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…

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…

Molto Guide: Upper East Side, NYC

      As someone who’s rarely above 23rd street, Mario’s recent venture up to The Frick Collection on East 70th Street conjured collective visions of old-school, white-table-clothed dining institutions, critic-proof corner bistros for ladies who lunch, and bars blasting Journey. We were surprised to learn that in the past few years, much has changed….

Watch This Cook This!

      WATCH THIS:  HOW TO MAKE BREADCRUMBS   COOK THIS: Spaghetti with toasted breadcrumbs and oregano

How I met Mario…

I never really felt like I was entering a contest. I felt like I was auditioning. I just didn’t know for what at the time.   In 2008, when I saw that Mario Batali was conducting a grilling contest, I knew I had to enter. I had basically learned to cook from watching Mario, Emeril,…

A Romance with Romanesco

  Imagine the psychadelic lovechild of broccoli and cauliflower with lime green British punk hair and you have something close to romanesco.   Romanesco broccoli is an edible flower with distinctive pointy green florets. Cavolo broccolo romanesco, as it is known in Italian, has become increasingly popular in American cooking in the last decade. But this…

Salumi: A Glossary

So you can look like a total rock star next time you’re ordering antipasti, learn what’s behind the salumi names, from lomo to guanciale and beyond, and how best to enjoy each one. (And in case you missed it, check out what Chi Spacca’s Chad Colby had to say on the subject.)     Bresaola: One…

Chi Spacca’s Chad Colby On Salumi

      Much like Brie is to French cheeses, prosciutto has become the household name of the Italian cured meats, ubiquitous in restaurants and for purchase even in big box supermarkets. But what about the rest of the salumi? Before we breakdown the terms, we chat salumi with chef Chad Colby of chi SPACCA,…

Watch This Cook This! Farro with Cucumbers

WATCH THIS: HOW TO MAKE VINAIGRETTE   COOK THIS: FARRO WITH CUCUMBERS    

How-To Tuesday Round Up

  In case you missed them, here are some of our most popular How-To Tuesday videos to inspire your Labor Day eats. Enjoy the long weekend, everyone. Wheeee!!   Labor Day means you should turn up the fire and grill one of these bad boys…     or one of these bad boys…    …