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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
September 2, 2014
farro with cucs copy copy

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: FARRO WITH CUCUMBERS    

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farro farro with cucumbers how to chop an onion how to make a vinaigrette Onions summer recipes video
August 29, 2014
steak_header image

  In case you missed them, here are some of our most popular How-To Tuesday videos to inspire your Labor Day eats. Enjoy the long weekend, everyone. Wheeee!!   Labor Day means you should turn up the fire and grill one of these bad boys…     or one of these bad boys…    …

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basic vinaigrette cookout Grill the perfect burger grilling how to tuesday labor day Perfect steak
August 27, 2014
Postimage_Sweet-Corn-and-Onions

In order to create a delicious looking (and tasting) recipe, you first have to master the techniques! Learning how to chop an onion is cooking 101 – you need to master this in order to make many many dishes. Learn how to do it here!   WATCH THIS: HOW TO CHOP AN ONION       COOK THIS: SWEET CORN…

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grilling how to chop a pepper how to chop an onion seasona summer summer corn summertime recipes
August 25, 2014
Maritime-Step-and-Repeat

We’re very excited to announce that we will take over the food and beverage program at the Maritime Hotel! Stay tuned for details…   BATALI AND BASTIANICH HOSPITALITY GROUP ANNOUNCES PROJECT AT CHELSEA’S HISTORIC MARITIME HOTEL   New York, NY (August 25, 2014) — Mario Batali and Joe Bastianich, owners of B&B Hospitality Group (B&BHG), announce…

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BBHG Maritime Hotel
August 18, 2014

In order to create a delicious looking (and tasting) recipe, you first have to master the techniques! Never underestimate the glory of fresh herbs.  To make your garnish as beautiful as it is tasty, use the classic technique of chiffonade.   WATCH THIS: HOW TO CHIFFONADE       COOK THIS: FRIED ZUCCHINI FLOWERS WITH PARMIGIANO & THYME…

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chiffonade fried mint Ricotta squash blossoms watch this cook this zucchini flowers

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

What’s Happening

The Steve Harvey Show

Wednesday, November 26th, 2014
3:00PM - 4:00PM

Mario teaches Steve that vegetables can be delicious with his Creamy Kale Gratin recipe from America Farm to Table!

Signing at Horizon Books in Traverse City

Friday, November 28th, 2014
8:00AM - 11:00AM

Join Mario as he is broadcasts live on the Omelette & Friends morning show on WKLT, from the café of Horizon Books. Customers get to be the live studio audience as Mario does a cooking demonstration!  Once the broadcast is over, Mario will sign his book, America Farm to Table.

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