the latest

December 15, 2014

By Josh Laurano, Executive Chef Lupa Osteria Romana

Per my mom, the key to this recipe is all in the texture of the grated potatoes. Too coarse and the latke does not cook through, too fine and they become mushy inside. Too much matzoh meal and they are too heavy, too much water and they are soggy. I have done my best…

chanukkah Eggs hanukkah holidaze josh laurano latkes lupa
December 11, 2014

by Andy Nusser, executive chef / partner Tarry Lodge

“I cannot imagine Christmas without a Christmas tree or without these caramels. My grandmother, Muriel, made them first, then my mother and now my wife, Patty, makes them. They are seriously addicting, as are the bourbon manhattans that are of equal importance at any of our family Christmas gatherings.”   Happy Holidaze! Andy

andy nusser Butter Caramel caramel candies Cream heavy cream holidaze
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…

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…

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…

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

B&B Ristorante black pepper broth chris vaughn Cilantro clove Garlic

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

What’s Happening

Refettorio Ambrosiano

Monday, October 12th, 2015

The renovated Refettorio Ambrosiano in Milan's Greco neighborhood will house a charity event organized by chef Massimo Bottura during Expo Milano 2015. The Pavilion Zero curator Davide Rampello assisted the refectory in forming a partnership with the Catholic relief agency Caritas, and Bottura extended an invitation to a roster of high-profile chefs including Rene Redzépi, Alain Ducasse and Mario Batali, who are now scheduled to helm the kitchen through Columbus Day.

CNBC Halftime Report LIVE

Friday, October 16th, 2015
12:00PM - 1:00PM

Mario and Joe Namath join the halftime report live in promotion of NYCWFF Jets + Chefs: The Ultimate Tailgate, hosted by the dynamic duo!

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...


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