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Author Archives: Mario Batali

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…    …

Watch This / Cook This!

In order to create a delicious looking (and tasting) recipe, you first have to master the techniques! Learning how to chop an onion is cooking 101 – you need to master this in order to make many many dishes. Learn how to do it here!   WATCH THIS: HOW TO CHOP AN ONION       COOK THIS: SWEET CORN…

The Batali Inquisition: Jim Courier

    BONUS QUESTION: Where is your favorite place to play any game or sport and what game/sport is it??   ANSWER: TWO ANSWERS FOR THIS ONE:   1) TENNIS IN THE BULLRING (COURT 1) AT ROLAND GARROS IN PARIS – MY FAVORITE COURT IN THE WORLD.   2) GOLF AT CYPRESS POINT CLUB IN NORTHERN…

B&BHG x Chelsea’s Maritime Hotel

We’re very excited to announce that we will take over the food and beverage program at the Maritime Hotel! Stay tuned for details…   BATALI AND BASTIANICH HOSPITALITY GROUP ANNOUNCES PROJECT AT CHELSEA’S HISTORIC MARITIME HOTEL   New York, NY (August 25, 2014) — Mario Batali and Joe Bastianich, owners of B&B Hospitality Group (B&BHG), announce…