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March 31, 2016
Taking-Requests-Ep11-Thumbnail

Mario makes a crispy grilled chicken entrée, topped with a creamy, zesty, flavor-bursting avocado salad and drizzled with a roasted garlic and honey vinaigrette, based on ingredients suggested by Anna from Brampton, Ontario.   “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and…

March 22, 2016
My Carrot and Ginger Cake for Mario Batali's Cookbook, "Crop Stars" 2013

I am not a big fan of sticky or cloying cakes, but I always love both beet-driven red velvet cake and this carrot cake from my latest cookbook, America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. My carrot, hazelnut and ginger cake is the perfect dessert for Easter brunch and/or welcoming spring.  …

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cake carrot cake Carrots easter ginger hazelnut
March 22, 2016
Render Fat MB Thumb.png

Sometimes a recipe calls for you to “render” fat out of a piece of meat. Rendering is what happens when fat is cooked slowly over low heat and becomes a liquid, rather than crisping up. You can use this rendered fat for all kinds of delicious things–we especially like using it to sauté or roast…

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Anthony Sasso Casa Mono how to tuesday render rendering fat roasted vegetables saute
March 17, 2016

Mario makes a stuffed pork burger, oozing with mozzarella cheese and topped with a sweet and zesty acorn squash mustard, based on ingredients suggested by Alan from Fort Worth, Texas.   “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…

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Acorn Squash acorn squash mustard burger eataly mozzarella cheese Olive Oil stuffed pork burger
March 15, 2016
Shuck Lobster MB Thumb.png

We know lobster is daunting.  The hardest part about making this crustacean at home?  Getting to the sweet, juicy lobster meat once you’ve cooked it!  Anthony Sasso, executive chef at Casa Mono, shows you a foolproof way to shuck ’em–you’ll be eating lobster rolls by the pool in no time.

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Anthony Sasso Casa Mono Lobster seafood
March 11, 2016
Carrot Fritelle for Mario Batali's Cookbook, "Crop Stars" 2013

Fact: I enjoy everything Venetian. A region filled, on one hand, with rolling hills and elegant mountains and, on the other, with historic canals, lagoons and the sea. Sandwiched between the sea and hills lie the provinces of Verona and Vincenza. Here, all of Veneto’s elements come together to create a beautifully wondrous area for…

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Carrots cheese frittelle fritter Mario Batali
March 8, 2016
Boil Lobster MB Thumb

Ever wonder how to perfectly boil a lobster?  We’ve got you covered—chef Anthony Sasso from Casa Mono in New York City demonstrates his favorite way to cook ‘em!

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Anthony Sasso boil Lobster seafood
March 3, 2016
Taking-Requests-Ep9-Thumbnail

Mario makes a rich and decadent duck breast scaloppine with bacon-infused lentils, sweet dates and a velvety Moscato sauce, based on ingredients suggested by Bob from Boston.  “Taking Requests” brings Mario’s culinary wizardry to the foods you love.  Let Mario know what your four favorite ingredients are and he might whip up a custom recipe…

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bacon dates Duck eataly lentils Mario Batali taking requests

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

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.

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