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September 16, 2014
PHOTO COURTESY OF GOTHAM GREENS

in the borough of brooklyn

  America Farm to Table (out on October 7th) explores bucolic landscapes from Maine to Los Angeles and features a variety of farms and farmers growing some of the America’s best food. Images of rolling hills and sweet country breezes generally come to mind when imagining our nation’s foodsheds. But the ever-growing concept of urban and rooftop farming…

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america farm to table BROOKLYN GRANGE EAGLE STREET ROOFTOP FARM TENTH ACRE FARMS URBAN FARMS
September 15, 2014
PostImage_Farfalle Sundried

  WATCH THIS: HOW TO MAKE HOMEMADE FARFALLE     COOK THIS: FARFALLE WITH SUNDRIED TOMATO & ARUGULA  

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farfalle farfalle with sundried tomato and arugula how to make farfalle
September 11, 2014
Header_Image_Babbo Mixed_09_02_2014_4

  In a recent installment of The Batali Inquisition, Jody Williams, chef and owner of NYC’s (via Paris) Buvette is asked to describe her perfect meal. Answer? Erbazzone. What is this delicious food that’s considered the perfect meal by one of the most celebrated chefs of the moment? Find out here.   So, simply put, erbazzone…

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buvette emilia romagna erbazzone herb sandwich herbs jody williams nyc
September 8, 2014
HeaderImage_Spaghetti_Breadcrumbs

In order to create a delicious looking (and tasting) recipe, you first have to master the techniques!

      WATCH THIS:  HOW TO MAKE BREADCRUMBS   COOK THIS: Spaghetti with toasted breadcrumbs and oregano

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breadcrumbs how to oregano Spaghetti
September 8, 2014
header-image-tx_jimwebster

by Jim Webster

I never really felt like I was entering a contest. I felt like I was auditioning. I just didn’t know for what at the time.   In 2008, when I saw that Mario Batali was conducting a grilling contest, I knew I had to enter. I had basically learned to cook from watching Mario, Emeril,…

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america farm to table audition co-author contest cookbook grand central life & style jim webster
September 5, 2014
romanesco header

  Imagine the psychadelic lovechild of broccoli and cauliflower with lime green British punk hair and you have something close to romanesco.   Romanesco broccoli is an edible flower with distinctive pointy green florets. Cavolo broccolo romanesco, as it is known in Italian, has become increasingly popular in American cooking in the last decade. But this…

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Broccoli farmer's market Garlic lazio romanesco romanesco ala diavola
September 4, 2014
PostImage_salumi2

So you can look like a total rock star next time you’re ordering antipasti, learn what’s behind the salumi names, from lomo to guanciale and beyond, and how best to enjoy each one. (And in case you missed it, check out what Chi Spacca’s Chad Colby had to say on the subject.)     Bresaola: One…

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bresaola chad colby chi spacca coppa cuatello guanciale la
September 3, 2014
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      Much like Brie is to French cheeses, prosciutto has become the household name of the Italian cured meats, ubiquitous in restaurants and for purchase even in big box supermarkets. But what about the rest of the salumi? Before we breakdown the terms, we chat salumi with chef Chad Colby of chi SPACCA,…

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affettati bresaola capacollo chad colby chi spacca cured meat glossary

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

What’s Happening

La Festa di Tartufi at Del Posto

Friday, November 21st, 2014
8:00PM - 11:00PM

Join Mario at Del Posto on November 21st for the annual Festa di Tartufi, a celebration of the famed white truffles of Alba. The evening will feature a Piemontese-inspired menu from Executive Chef Mark Ladner paired with wines curated by Beverage Director Jeffrey Porter.

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