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August 26, 2016
Rabbit All'Arrabiata_08_23_2016_15-4

Watch Rob Zwirz, exec chef at Lupa Osteria Romana, cook a delicious braised rabbit leg with spicy heirloom tomato sauce, crisp-smashed potatoes, crunchy summer beans and a buttermilk dressing.

tags:
heirloom lupa rabbit Rob Zwirz summer
August 19, 2016
Basil Lemonade_08_16_2016_18

What could be better than an ice-cold lemonade on a sweltering summer day? How about an ice-cold BASIL lemonade?????

tags:
Basil Lemons sugar Water
August 17, 2016
HeaderImage_bel-campo

Out on October 4th, 2016!

The classic Maine-style blueberry pie may come out a little on the soupy side. That’s how it’s meant to be; ask anyone from Maine. Served with a scoop of ice cream, it doubles as a sauce! Wild Maine blueberries are smaller and a little more tannic and definitely worth the search.   This recipe and…

tags:
Big American Cookbook Blueberries Blueberry Pie Butter egg lemon juice pie
August 10, 2016
La Sirena Caviar Service_07_29_2016_3

Watch chef Josh Laurano build a decadent and beautiful caviar service, as served at La Sirena.  Premium caviar is paired with potato bomboloni, chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps.

tags:
bomboloni caviar josh laurano la sirena
August 10, 2016
Caviar Service.00_01_03_48.Still003

We serve these with our caviar service at La Sirena, along with chive blossoms, whipped mascarpone, hard-cooked egg yolks and pickled ramps.  If you’re not going all in, these bomboloni are also fantastic on their own and make great finger food for parties.

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bomboloni caviar Eggs Flour fritter la sirena potato
August 5, 2016
IMG_6043

Peaches roll in late July, stealth in juicy promise. Italians eat them at harvest temperature, but I like mine cold from an ice bath. This mezcal cocktail combines the smoky Mexican spirit with cold peaches, mint, lime and tonic and will have you dreaming of the state fair…

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cocktail mezcal peach
July 28, 2016

Watch the creation of the heirloom caprese at Otto –sweet summer tomatoes, briny fresh mozzarella, five kinds of basil and a tomato water vinaigrette.  This is summer in all its glory.

tags:
Basil caprese Dan Drohan mozzarella salad summer tomatoes
July 14, 2016
Chicken with Sweet and Hot Peppers

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…

tags:
bell peppers Chicken heirloom Neapolitan scarpariello

"Food is much better off the hand than the fork."

What’s Happening

The Chew's Daphne Oz in Conversation with Mario Batali

Tuesday, September 20th, 2016
8:00PM - 9:00PM

The bestselling author and Emmy Award-winning co-host of ABC’s The Chew talks with her co-host, superstar chef and restaurateur Mario Batali, about their joyful, easy and healthy approach for cooking.

The Tonight Show Starring Jimmy Fallon

Monday, October 3rd, 2016
11:35PM - 12:35AM

Mario's back on The Tonight Show to teach Jimmy Fallon a few recipes from his latest cookbook!

MARIO BATALI BIG AMERICAN COOKBOOK: 250 Favorite Recipes from Across America

Tuesday, October 4th, 2016

Coming October 4th, this is the definitive regional American cookbook by acclaimed chef Mario Batali!

 

In BIG AMERICAN COOKBOOK, Mario has searched far and wide for truly delicious recipes from all corners of the United States and interpreted them with the same excitement and passion that he has famously brought to traditional and regional Italian and Spanish cooking.  Over 250 recipes of the best dishes that America has to offer celebrate the treasures of state fairs, shared dishes from church socials, and prized specialties from every ethnic group in the melting pot.

 

Covering all of the country’s regions – Northeast/New England, Mid-Atlantic, Deep South, Gulf Coast, Great Lakes, the Heartland, Southwest, and Pacific Coast – this book shares everything from our geo-specific BBQ styles (of Texas, Kansas City, Memphis, and the Carolinas) to the variations of chowder along the Northeastern seaboard; from the spicy gumbos of the Gulf Coast to the berry pies of the Pacific Northwest.  Plus, while Mario gleans from recipes passed down through the generations, he also shares his personal additions to the recipes that give tradition a super-delicious boost.  This is the American cookbook you will want to own.

Order your copy today

Amazon

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Indiebound

iTunes

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