the latest

May 26, 2014

When chefs, students, writers, and more gather in Mexico City to discuss expresiones urbanas (urban expressions), chances are it will be a tasty trip. For team MB, it was about exploring and eating our way through one of the most delicious and fascinating cities in North America. Below are snippets of our discoveries. Check Mexico City…

danny bowien Enrique Olvera Mercado de la merced Mesamerica Mexico City mexico city df mole
May 19, 2014

Recipe courtesy of Molto Gusto (ecco 2010)


mint Olive Oil onion peas red onion spring vegetarian
May 19, 2014

Medium is a new place on the Internet where people share ideas and stories that are longer than 140 characters and not just for friends. It’s designed for little stories that make your day better and manifestos that change the world. It’s used by everyone from professional journalists to amateur cooks. It’s simple, beautiful, collaborative,…

batali inquisition medium medium.com michael j fox the Batali inquisition
May 16, 2014
Header_Image_Feedback Kitchen Perry_Jan302014_29-11-2

Download, subscribe, stream, listen. Cook and enjoy.   In my mind, cooking and music are inextricably linked.   Many remember the first time they heard a Beatles tune on the radio. Some might also remember the Blondie album that played during their first meals at Babbo. Music sets a tone, it creates a mood. We make…

babbo Beatles Beats Blondie hipsters music REM
May 15, 2014

I’ve joined forces with (RED) and meat man Pat LaFrieda for EAT (RED). DRINK (RED). SAVE LIVES., a 10-day campaign to raise funds to help deliver the first AIDS free generation in over three decades.     June marks the month AIDS was first discovered in 1981. This June, we want to #86AIDS: remove AIDS from…

(RED) LaFrieda red.org www.eatdrinkred.org
May 11, 2014

Meet my mom, Marilyn Batali.  For many years, she’s made gnocchi in the front window of my parents’ shop Salumi in Seattle.  If you want to form your gnocchi like a pro, there’s no substitute for a how-to from my mom.   Click here for the recipe!

gnocchi Marilyn Batali Salumi
May 10, 2014

  Dear Mom,   Thank you for freshly baked chocolate chip cookies on the first day of school. –Tess Koenig, Mario’s Assistant   Thank you for sewing me a jaguar costume for my second-grade play. –Kate Previte, Media Producer   Thank you for not allowing me to paint a Power Rangers mural in my bedroom….

gnocchi Marilyn Batali mom mother's day
May 1, 2014

According to the National Foundation for Celiac Awareness, “Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye.” It’s estimated that 83% of Americans who have Celiac disease are either undiagnosed or misdiagnosed.   Nowadays, most people know someone who is suffering from some sort…

barley celiac celiac awareness month celiac disease Del Posto gluten gluten free
May 1, 2014
Photo courtesy Kelly Campbell

celebrate spring with a traditional 49-ingredient soup with an interesting pedigree

Le Virtù (literally, the virtues) is an Abruzzese soup that, by definition, requires 49 ingredients and seven pots. Le Virtù was traditionally made on May 1st, combining hearty winter ingredients with the fresh spring bounty. But here’s the kicker: the soup was to be made by virgins. Seven virgins, to be exact. Seven virgins, each…

Abruzzo Del Posto Le Virtu
April 30, 2014

A welcome taste of garlicky sweetness after a cold and dreary winter, ramps are the first sign that spring is here. At my restaurants, we are never happier than when we see ramps for the first time each season. Ramps are wild baby leeks that grow exclusively from Canada to the Carolinas. They resemble a scallion, only with broader leaves. Ramps have an robust, garlicky, yet slightly sweet flavor.
Choose ramps that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up a week. I love to pickle ramps* so I can enjoy them long after they’re gone but they can also be eaten raw, or cooked, too! Just be sure to trim the root ends just before cooking. Buon Appetito!
*Pickled ramps can be kept in the fridge for up to 2 weeks, or can be canned and shelf-stored using standard canning procedures.

fennel seed pepper ramps Salt spring sugar vinegar

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

What’s Happening

NYBG Family Dinner with OTTO and Lupa

Sunday, July 27th, 2014
5:00PM - 7:30PM

Join OTTO's Dan Drohan and Lupa's Josh Laurano at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.

Collector's Night at B&B Ristorante

Thursday, July 31st, 2014
7:00PM - 10:00PM

Las Vegas Wine Director, Kirk Peterson, hosts a night of rare wines and fabulous food, as he reaches deep into the B&B cellar to open a few rare bottles for tasting. In addition to Peterson's selections, guests are invited to bring wine from their own collections to enjoy (or share) with no corkage fee. 

NYBG Family Dinner with Eataly

Sunday, August 10th, 2014
5:00PM - 7:30PM

Join Eataly's Alex Pilas and Fitz Tallon at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.