Spinner

the latest

filter
June 17, 2016

The first strawberries arrive and I go crazy and put them in everything including my wine, my drinks and even my risotto… for an aperitivo I love mojitos and this one is ginger strawberry. -mb

May 27, 2016

The farmers market is a constant source of inspiration, today I found rhubarb and knew I could celebrate it at both the beginning and the end of the meal.

May 18, 2016

Throughout June, B&B Hospitality Group is hosting 19 ticketed (RED) Suppers at our restaurants across the country in support of (RED) and their fight to #86AIDS and deliver an AIDS FREE GENERATION.   Below is a schedule of events. For more information and to reserve, contact the restaurant directly. If you have any questions, please email red@bandbhg.com….

April 29, 2016

With winter behind us, spring drinking is lighter and less brown usually, and I love a Sea Breeze.  We Italianize it with grappa and I use my biz partners’ brand because it’s the real deal.   –mb

tags:
cocktail fridays cocktails Grapefruit grappa Mario Batali
April 21, 2016
Header Image Earth Day 2016

Each year, some 6 billion pounds of US fruits and vegetables go unharvested or unsold.    To celebrate Earth Day, we created a recipe collection with five recipes from four chefs and one mixologist at our restaurants. The theme is ugly fruits and vegetables: the bruised or blemished produce that is often either left in fields or…

tags:
cookbook Earth Day Fruits sustainability ugly food ugly fruits and vegetables Vegetables
April 14, 2016
Unknown-2

Mario makes a rich, spicy chorizo frittata and a zesty grilled artichoke bruschetta, based on ingredients suggested by Debi from Snowflake, Arizona. “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and he might whip up a custom recipe just for…

tags:
Artichoke bruschetta chorizo taking requests
April 5, 2016
De-Bone Fish MB Thumb.png

So you cooked some beautiful branzino, red snapper, or seabass…now what?  To avoid hacking your dinner into oblivion, it’s important to know how to de-bone or “carve” a whole cooked fish. Follow this technique from Anthony Sasso–chef at NYC’s Casa Mono–and you’ll end up with 4 intact beautiful fillets (per fish!) ready to be gobbled…

tags:
Anthony Sasso carve de-bone fillet Fish seafood whole fish

"A great chef is a great cook who can also organize and operate a business or kitchen."

What’s Happening

OTTO O.G.s / BRONSON X BATALI

Monday, December 5th, 2016
9:00PM - 11:59PM

Join Mario Batali and Action Bronson for the second installment of OTTO O.G.s.Sample a pizza designed by Bronson and catch a sneak peak of a new episode of Moltissimo. $45 per person; includes Bronson’s signature pizza and OTTO classics

MEET MARIO AT WILLIAMS-SONOMA

Wednesday, December 14th, 2016
2:00PM - 4:00PM

Meet Mario at the Williams-Sonoma Columbus Circle location for a chance to have your Big American Cookbook signed by the king of Crocs!

DINNER WITH BATALI

Friday, January 6th, 2017
7:00PM - 11:00PM

Mario is joining Chefs Donald Link and Stephen Stryjewski for an exclusive dinner at Calctsieu in NOLA. Mario will craft a menu featuring signature dishes from his vast Italian repertoire. This evening offers a unique opportunity for 150 guests to support the Link Stryjewski Foundation at an intimate dinner.

CONNECT WITH
MARIO
@MARIOBATALI ON
@MARIOBATALI ON

Want More Mario?

Enter your email below to get
Mario's Weekly Digest, right in your inbox.