I was recently inspired to look through old pictures of living in Spain during my high school years. Though I was born in Seattle and my family is Italian-American (with some French-Canadian thrown in there), I got my true food and wine degree while exploring all that Spain has to offer. One of my absolute favorite Spanish…
WATCH THIS: ZESTING COOK THIS: BLUEBERRY DUTCH BABY WITH BLOOD ORANGE SYRUP
In honor of our favorite awards show of the season, MARIO by Mary concocted a red carpet worthy menu for your Oscars viewing party. With an Italian spin and some inspiration from our favorite nominees, we suggest you prepare your thank you speech to give those gushing party guests of yours! Check out last year’s Oscars menu featured in People Magazine….
WATCH THIS: HOW TO use a mandoline COOK THIS: zach’s escarole salad
When we conjure inspiration for a meatless antipasti spread, we think of hardy starches that give hungry carnivores like us something to work with. The Jerusalem artichoke, also known as the sunchoke, is substantial but with a delicate flavor unlike potatoes. Despite its name, this versatile ingredient has nothing to do with the artichoke. In fact,…
Made with Mario Batali Coffee by La Colombe
by Chad Colby, executive chef chi Spacca
When you have the time, the warm, deep flavors of a good braise can be a wonderful wintertime indulgence. Start with a hard sear on your meat, then layer the flavors to create something that’s both complex and comforting.
Once you pull your braise out of the oven, you’ll need to know the next steps. Finish a braise like a chef with the expert guidance of Chad Colby, Executive Chef at Chi Spacca. First tip: baste the heck out of it!! Check out Chef Chad Colby of Chi Spacca’s stellar recipe, Lamb Braise…
Click play to watch the episodes, cook the dishes, and explore the inspiration behind the music. Mario talks with iconic musicians about creativity, creation and the similarities between music and food.