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April 29, 2016

With winter behind us, spring drinking is lighter and less brown usually, and I love a Sea Breeze.  We Italianize it with grappa and I use my biz partners’ brand because it’s the real deal.   –mb

tags:
cocktail fridays cocktails Grapefruit grappa Mario Batali
April 21, 2016
Header Image 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…

tags:
cookbook Earth Day Fruits sustainability ugly food ugly fruits and vegetables Vegetables
April 14, 2016
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Mario makes a rich, spicy chorizo frittata and a zesty grilled artichoke bruschetta, based on ingredients suggested by Debi from Snowflake, Arizona. “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and he might whip up a custom recipe just for…

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Artichoke bruschetta chorizo taking requests
April 5, 2016
De-Bone Fish MB Thumb.png

So you cooked some beautiful branzino, red snapper, or seabass…now what?  To avoid hacking your dinner into oblivion, it’s important to know how to de-bone or “carve” a whole cooked fish. Follow this technique from Anthony Sasso–chef at NYC’s Casa Mono–and you’ll end up with 4 intact beautiful fillets (per fish!) ready to be gobbled…

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Anthony Sasso carve de-bone fillet Fish seafood whole fish
March 31, 2016
Taking-Requests-Ep11-Thumbnail

Mario makes a crispy grilled chicken entrée, topped with a creamy, zesty, flavor-bursting avocado salad and drizzled with a roasted garlic and honey vinaigrette, based on ingredients suggested by Anna from Brampton, Ontario.   “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and…

March 22, 2016
My Carrot and Ginger Cake for Mario Batali's Cookbook, "Crop Stars" 2013

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.  …

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cake carrot cake Carrots easter ginger hazelnut
March 22, 2016
Render Fat MB Thumb.png

Sometimes a recipe calls for you to “render” fat out of a piece of meat. Rendering is what happens when fat is cooked slowly over low heat and becomes a liquid, rather than crisping up. You can use this rendered fat for all kinds of delicious things–we especially like using it to sauté or roast…

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Anthony Sasso Casa Mono how to tuesday render rendering fat roasted vegetables saute
March 17, 2016

Mario makes a stuffed pork burger, oozing with mozzarella cheese and topped with a sweet and zesty acorn squash mustard, based on ingredients suggested by Alan from Fort Worth, Texas.   “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and he…

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Acorn Squash acorn squash mustard burger eataly mozzarella cheese Olive Oil stuffed pork burger

"A great chef is a great cook who can also organize and operate a business or kitchen."

What’s Happening

Mario Batali Foundation Swing Session

Monday, May 16th, 2016

Save the date for MBF's annual Swing Session Golf Classic. Email smarzano@mariobatalifoundation.org for tickets and more info!

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