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December 10, 2014

by Chad Colby, executive chef Chi Spacca

  “This recipe represents exactly what I want to eat with a large heavy holiday meal.  It also represents how I like to cook at home.  Consider the recipe as more of a guideline. Just about any other (seasonal) vegetable could be substituted into this recipe.  When I cook this dish I am constantly tasting the…

tags:
Butter Carrots chad colby chervil chi spacca Garlic holidaze
December 9, 2014

by Anthony Sasso, Executive Chef Casa Mono

“Every year, up until her passing this spring, my Grandmother, Emma Green, would make her Thanksgiving stuffing the day before Thanksgiving. Rather than bring it to our house ahead of time, she’d either leave the stuffing at her apartment or hide it somewhere in our house so that we wouldn’t pick at it all day and it could actually…

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Anthony Sasso Butter Casa Mono Celery fennel holiday side dish holiday side dish mario batali
December 5, 2014

By Jason Neve, Culinary director BBHG Las Vegas

“Froggers are a traditional American cookie dating back to colonial times. They are a molasses-spiced cookie enjoyed by fishermen, sailors and trappers in New England. How they entered my family, I am not 100% sure, as my heritage runs back to Chicago and Minnesota. When he was younger, my Grandfather used to make them and would…

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allspice baking soda cloves Flour froggers ginger holiday cookies
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 my decision to become a chef. The best memories of my childhood are from spending Christmas Eve with close family, enjoying each other’s company and a great meal prepared by my Grandmother.”
 
– Chef Patrick, Tarry Market

tags:
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,…

tags:
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

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

What’s Happening

Meijer LPGA Celebrity Chef Cookoff

Friday, July 24th, 2015
7:00PM - 9:00PM

Nationally-acclaimed celebrity chef Mario Batali and culinary expert Gail Simmons will participate in this year’s Meijer LPGA Celebrity Chef Cookoff presented by Kraft. Both Batali and Simmons will prepare an appetizer and main course while interacting with guests throughout the evening. The event will also feature local pastry fare that will be voted on by the guests.

Jets + Chefs: The Ultimate Tailgate

Saturday, October 17th, 2015
12:00PM - 3:00PM

NFL Legend, Super Bowl Champion and Hall of Famer Joe Namath and superstar chef and die-hard Jets fan Mario Batali return to the roof of Pier 92 to host the biggest tailgate blowout of the year!  NYCWFF brings the Meadowlands to Manhattan for our only family-friendly event that caters to Jets fans of all ages. Read more...

Eating Stories hosted by Mario & Mary Giuliani

Saturday, October 17th, 2015
3:00PM - 6:00PM

Mario and caterer to the stars Mary Giuliani are inviting a handful of of their closest friends to share their “eating stories” with you. Modern visionaries Jennifer Rubell, contemporary food artist, and Danny Bowien, one of NYC’s most innovative chefs, will share stories, poems or songs from their careers that center around food or beverage. Mary Giuliani Catering & Events will create the ultimate Cocktail Party menu to be served in conjunction with the panelists’ stories to bring each story to life.

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