Meet my mom, Marilyn Batali. For many years, she’s made gnocchi in the front window of my parents’ shop Salumi in Seattle. If you want to form your gnocchi like a pro, there’s no substitute for a how-to from my mom. Click here for the recipe!
Dear Mom, Thank you for freshly baked chocolate chip cookies on the first day of school. –Tess Koenig, Mario’s Assistant Thank you for sewing me a jaguar costume for my second-grade play. –Kate Previte, Media Producer Thank you for not allowing me to paint a Power Rangers mural in my bedroom….
According to the National Foundation for Celiac Awareness, “Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye.” It’s estimated that 83% of Americans who have Celiac disease are either undiagnosed or misdiagnosed. Nowadays, most people know someone who is suffering from some sort…
celebrate spring with a traditional 49-ingredient soup with an interesting pedigree
Le Virtù (literally, the virtues) is an Abruzzese soup that, by definition, requires 49 ingredients and seven pots. Le Virtù was traditionally made on May 1st, combining hearty winter ingredients with the fresh spring bounty. But here’s the kicker: the soup was to be made by virgins. Seven virgins, to be exact. Seven virgins, each…
A welcome taste of garlicky sweetness after a cold and dreary winter, ramps are the first sign that spring is here. At my restaurants, we are never happier than when we see ramps for the first time each season. Ramps are wild baby leeks that grow exclusively from Canada to the Carolinas. They resemble a scallion, only with broader leaves. Ramps have an robust, garlicky, yet slightly sweet flavor.
Choose ramps that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up a week. I love to pickle ramps* so I can enjoy them long after they’re gone but they can also be eaten raw, or cooked, too! Just be sure to trim the root ends just before cooking. Buon Appetito!
*Pickled ramps can be kept in the fridge for up to 2 weeks, or can be canned and shelf-stored using standard canning procedures.
It’s often said that if we want to change the environment for the better, we should start with what we eat. At our restaurants in California, Las Vegas and New York, we’re giving away seed packets for a lettuce blend that can be planted in any climate in the continental United States. The seed…
By Tess Koenig
Welcome back to Staff Spotlight: a monthly series where we’re digging deeper into the minds behind the magic. Just like you need to have your fishmonger and a local butcher, we think you’ve also got to have a wine guy. Thank goodness for our vino extraordinaire & wine director, Jeff Porter! Where are…
photos courtesy of ken goodman
As long-time Food Bank for New York City supporters, Mario and his wife, Susi, celebrated the city’s major hunger-relief organization at the annual Can Do Awards Dinner last week. Last year Mario and Susi were named Can Do Awards honorees, and on April 9th, they served as the 2014 Honorary Chairs. Here are some amazing highlights…
By David Gruber, Digital Media B&BHG
Earlier this month, I traveled to Hong Kong with a group of college friends. We stayed with one of my friends’s parents, American ex-pats living in Hong Kong. We built the trip around the Hong Kong Sevens, the event when “Hong Kong lets its hair down”. The secondary purpose of the trip was to eat….