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December 5, 2014

by Chris Vaughn, Chef de Cuisine B&B Ristorante

  “Making some kind of soup the day after Thanksgiving was always something that both of my grandmothers did every year. It was very important to utilize everything that was available. This recipe is a version of one I made last year and it’s perfect for the holidays!”   Happy Holidaze! Chris

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B&B Ristorante black pepper broth chris vaughn Cilantro clove Garlic
December 4, 2014

by Patrick Lacey, Executive Chef Tarry Market

    “When I was growing up, Christmas Eve meant three things: family, presents, and Gram’s lasagne! Holidays were all about spending time as a family and enjoying a great meal around the table. Christmas Eve was no exception. I would go so far as to say that holiday meals played a big role in…

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Eggs Garlic gram's lasagna lasagna lasagne milk mozzarella
November 28, 2014

by Karla Mendoza, Executive Chef Pizzeria Mozza, Singapore

“Kilawin is the Philippine equivalent to Italian crudo or Mexican ceviche.  In the Southern Philippines, tuna is especially plentiful and fresh and it has become one of the Philippines’ best food exports. It is served very cold, and provides respite from the hot tropical weather the Philippines is known for.   My maternal grandmother, Pilar Marco,…

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Cilantro coconut cream Garlic ginger jalapeno lemon lime
November 28, 2014

What else do you do with all the pumpkins that don’t get carved for Halloween?!

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cipolline onions Eggs Parmigiano Reggiano Pumpkin Sage sherry vinegar shiitake mushrooms
November 25, 2014

then join Mario for a Twitter chat Wednesday 11/26 at 8AM!

    Like us, the Chew Crew has been preparing for Thanksgiving for weeks. For your viewing pleasure, we’ve compiled a couple of Mario’s Thanksgiving tips: saving for stock and coffee brine. Watch now, study up, and write out your last-minute questions because…   Tomorrow at 8AM Eastern, Mario is hosting a Twitter Q+A for all of your…

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brine chew stock thanksgiving turkey
November 20, 2014
HeaderImage_turkey

to the United States of Thanksgiving...

    The smart people over at the Times Food section have assembled 50 recipes (well, 52 with DC and Puerto Rico) that represent each state in the nation:   THE UNITED STATES OF THANKSGIVING   The Batalis do a regional Italian Christmas feast. This year, we’re doing a regional American Thanksgiving. No matter what…

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NEW YORK TIMES Tamales thanksgiving turkey
November 19, 2014
Spanish Chicken with Saffron Onions and Olives

By Jim Webster

  Before “America: Farm to Table” was released, I was working on a mantra.   You don’t need to buy Alexander Weiser’s potatoes to make the potato recipes in the book work. You don’t specifically have to have Jim Bardenhagen’s apples or cherries, or Nathan Heath’s carrots.    The point is that you should find…

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america farm to table break down a chicken farmers jim webster local Mario Batali Onions and Olives
November 13, 2014
salsify header

Salsify frittelle: an ambidextrous side, if you will. A vegetable recipe that tastes of the season but also embraces the themes of the holidays.   Salsify— also known as the “oyster plant,” for its somewhat oyster-like taste— is a root vegetable of the dandelion family. The plant looks like parsnip or horseradish but is longer…

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fritelle hanukkah latkes new years salsify sicily thanksgiving
November 12, 2014
chewHeader

Yes, it’s still November. And, yes, we have not yet had our Thanksgiving feast. But we at Molto already have the holidays on the mind…   The holidays are a time for giving and for family. But they’re also a time for cooking. And eating. A lot.   Mario and the Chew crew are making their…

November 5, 2014
HeaderImage_beets

IN ORDER TO CREATE A DELICIOUS LOOKING (AND TASTING) RECIPE, YOU FIRST HAVE TO MASTER THE TECHNIQUES!

    WATCH THIS: HOW TO MAKE VINAIGRETTE   COOK THIS: BEETS WITH PISTACHIOS        

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beets BEETS WITH PISTACHIOS how to tuesday vinaigrette watch this cook this

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

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