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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…

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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

"Once you've put your groceries in the car, the quality of your dinner has already been decided."

What’s Happening

Good Morning America

Monday, August 1st, 2016
8:00AM - 9:00AM

Mario joins his friends on Good Morning America to talk about delicious summer recipes! Tune in!

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

Barnes & Noble

Indiebound

iTunes

MBF Honors Dinner 2016

Sunday, October 16th, 2016
6:00PM - 11:00PM

The annual Mario Batali Foundation Honors Dinner will be held at Del Posto Ristorante in New York City! Join us for an evening of fantastic food, wine, cocktails and laughter as we honor a very special guest (stay tuned!). This is one you don’t want to miss. All proceeds benefit the Mario Batali Foundation, helping to ensure all kids are well read, well fed and well cared for.

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