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Do as the fancy-pants do

There are few fancy-pants French cooking terms I care to retain, but paillard is definitely one of them. Paillard refers to a piece of meat that’s been pounded thinly and then grilled. It’s one of the more approachable and less complex food preparations everyone should have in their repertoire. You can use this same technique…

Dreaming of Mexico All Summer Long

One thing you may not know about me is that I admire classic Mexican preparation in cooking. While I may not be able to recreate the most perfect carne asada street taco I’ve ever experienced when visiting La Merced Market, I can whip out my own version I mastered a few years back. My skirt steak…

A HOMEMADE NOD TO AN ITALIAN CLASSIC

Having lived in and around Bologna for three years of my life, there is probably no region in all of Italy as close to my heart as Emilia-Romagna. From the magnificent Byzantine frescoes in Ravenna to the two towers in the city of Bologna, and the riches of a magnificent small town like Modena, there…

eat (red) drink (red) SAVE LIVES

“It costs as little as 40¢ for two life-saving pills that, when taken daily, can prevent an HIV+ mom from passing the virus to her unborn baby, still, 650 babies are needlessly born with the virus every day. EAT (RED) DRINK (RED) SAVE LIVES rallies the culinary world to help get that number nearer to…

Swing Session 2015

    CLICK HERE TO JOIN THE FUN + SUPPORT A GREAT CAUSE!!

A Veggie Dish That’s True to Season

Though they freeze better than most vegetables, peas are at their best during spring, pulled straight from the pod.   At this time of year in my restaurants, shelling peas is almost a full-time job.   Favas have been around for longer than any other bean we know of today. And like many now-revered Italian…

WATCH THIS COOK THIS!

WATCH THIS: HOW TO FRY AN EGG   COOK THIS: UOVO D’ANATRA WITH SABA

EARTH DAY 2015

In America, 40% of the food we produce is lost to waste. 40%!!   So to celebrate Earth Day this year, we challenged our chefs to create dishes using the “undesirable” parts of produce that are commonly sent to the landfill: from asparagus bottoms to kohlrabi greens.   We then compiled their creations into a collection of…

The Zing of Spring

It’s easy to forget about asparagus’ seasonality because it’s available year-round. But local asparagus has a freshness unlike that available in November. There is nothing better than seeing the first piles of these beautiful vegetables at the local market. Trees are in blossom. Spring is here.   Asparagus has been known as a sign of spring since the…

2015 CAN DO AWARDS DINNER

  Food Bank For New York City’s 2015 Can Do Awards Dinner Join Mario in an evening honoring our partners in the fight against hunger. Get your tickets here!   WHEN: Tuesday, April 21, 2015 WHERE: Cipriani Wall Street   2015 HONOREES Tom Colicchio & Lori Silverbush Sandra Lee, Simply Living Publishing Stavros Niarchos Foundation   HONORARY…

‘Nawlins meets Italia

My youngest son, Leo, and I made our way down to the glorious city of New Orleans about this time last year. I do recognize we live in New York City, where you can virtually get anything you’d ever crave in the world. But there’s something about that slow, southern drawl and unbeatable hospitality that’s…

Mario Batali x Action Bronson

photo credit: Ken Goodman   Wednesday, April 01, 2015   Paparazzi busted Mario Batali and Action Bronson last week as they were leaving a secret late night recording session in New York City. The dynamic duo has been spotted together consistently since filming MUNCHIES’ “Fuck, That’s Delicious” at Eataly NYC in mid-March. Rumor has it the Emmy nominated daytime…