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Mario Batali FOundation Honors Dinner

Join us for an evening of fantastic food, wine, cocktails and conversation as we honor Gretchen Witt, co-founder of Cookies for Kids’ Cancer   The evening will be hosted by Mario and John C. Reilly, featuring (funny) words by comedian Jim Gaffigan and delightful music by Billy Strings and Don Julin.   This is one…

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We’re Hot Then We’re Cold

Created in Parma, Italy in 1935, the tomato revolution known as Pomì became a staple in authentic Italian homes across the region. Almost half a century later, the passata, or strained tomatoes, were successfully introduced to the United States. Since ripe, juicy tomatoes and zucchini are an even better pairing than extra virgin olive…

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Once Weeds … Now, Wow!

The last time I went to Eckerton Hill Farm, I didn’t know I was going to watch Tim Stark make dirt.   That was almost two years ago, and we talked about it in America: Farm to Table. There were weeds, and piles of dirt and dancing tractors. It was a scene!   Consider this…

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THE 10 MOST IMPORTANT PASTA COOKING TIPS

Italians are pretty specific about how to cook and dress their noodles, and we urge you to adhere to our ten basic rules when cooking pasta!!   10. For each pound of pasta, use 6 quarts water and 3 tablespoons kosher salt. Don’t salt the water before it has come to a boil, or it…

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No Trickery about Chicory

There are few things I relish more during summer than dining al fresco in my backyard as the sun settles in for the evening over Lake Michigan. A cold, inexpensive bottle of Friulano paired with my white bean bruschetta with grilled radicchio salad makes it a perfect evening. This bruschetta was one of the most…

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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…

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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…

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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…

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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…

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Swing Session 2015

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

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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…

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WATCH THIS COOK THIS!

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

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