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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…

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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…

PULPO Y GARBANZOS

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…

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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…

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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…

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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…

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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…

Chicken with Sweet and Hot Peppers

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…

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(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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Earth Day 2016

Each year, some 6 billion pounds of US fruits and vegetables go unharvested or unsold.    To celebrate Earth Day, we created a recipe collection with five recipes from four chefs and one mixologist at our restaurants. The theme is ugly fruits and vegetables: the bruised or blemished produce that is often either left in fields or…

My Carrot and Ginger Cake for Mario Batali's Cookbook, "Crop Stars" 2013

Welcoming Spring

I am not a big fan of sticky or cloying cakes, but I always love both beet-driven red velvet cake and this carrot cake from my latest cookbook, America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. My carrot, hazelnut and ginger cake is the perfect dessert for Easter brunch and/or welcoming spring.  …

Carrot Fritelle for Mario Batali's Cookbook, "Crop Stars" 2013

a brilliantly italian snack

Fact: I enjoy everything Venetian. A region filled, on one hand, with rolling hills and elegant mountains and, on the other, with historic canals, lagoons and the sea. Sandwiched between the sea and hills lie the provinces of Verona and Vincenza. Here, all of Veneto’s elements come together to create a beautifully wondrous area for…

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