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November 23, 2015

MARIO’S THANKSGIVING MENU   Cocktail Hour + Hors D’oeuvres   Cava and Pomegranate Aperitif   Oysters 2 ways, Clams in Gumbo, Salumi Salami   The Main Event   New Orleans Red Beans & Rice Stuff Turkey with Sazerac Gravy   Cornbread Stuffing with Jalapeño and Andouille   Country Ham and Truffle Gravy Clinton’s Hashbrown Frittata with…

November 2, 2015
balsamic onion pizza header

When the leaves start turning and the nights become longer, I know my little onions are back and ready for some good cooking, and I could not be happier. A smaller, flat, pale onion, the cipolline flesh is slightly mild and the skins are papery thin. Ranging from pale yellow to light brown, they…

balsamic cipolline Mario Batali Otto pizza
October 5, 2015

A great amount of time and work goes into the creation of everything we eat. Food is sacred, and those people who create and provide and cook our food hold an incredibly important place in our lives, even if we don’t always notice.   In northern Michigan, the Bardenhagen family grows Honey Crisp and Gala…

america farm to table Apples dessert farms table to farm
October 1, 2015

After eighteen years of raising hungry boys in my kitchen, I seldom have leftovers when pasta water and cold butter are paired as the base of a sauce. In an act of kitchen artistry, every plate is licked clean and I barely have to put any elbow grease into the dirty dish aftermath. My pennette…

fall family meal italian pasta swiss chard
September 28, 2015
Babbo Scallop Caprese_ header image

WATCH THIS: HOW TO shuck scallops COOK THIS: sea scallops alla caprese

caprese how to htt scallops shuck
September 22, 2015
NYBG Garden Dinner Abdoo_09_13_2015_16

When it comes to cooking vegetables the Italian way, it’s important to seek out products that are local and in season. More than anything, it’s really about understanding just how easy it is to cook things if you buy the best product that you can find. With the crisp fall air looming, all you need are these…

autumn fall italian local produce Mario Batali
September 19, 2015

From the Batali Bros Cookbook by Benno & Leo Batali   Our mom makes this cake every year for Dad’s birthday. The tradition is that she always makes a mistake and that the cake is never perfect. Though she always messes up, it always tastes good and this is a great recipe. You’ll need a…

almonds berries Cream egg Eggs heavy cream orange

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

What’s Happening

An Evening with Mario Batali in Conversation with Tom Douglas

Sunday, October 23rd, 2016
5:00PM - 6:00PM

Mario's back in his hometown of Seattle, WA to chat about his Big American Cookbook with chef and good friend, Tom Douglas.

Reaching Out Luncheon

Monday, October 24th, 2016
12:00PM - 1:15PM

Join Hopelink's largest and most popular fundraising event of the year! Hopelink is embarking on an ambitious strategy of expanding our services to thousands more people over the next few years; ensuring stability and providing the tools to permanently exit poverty. Mario is the luncheon keynoter speaker this year!

Book Signing at Salumi Artisan Cured Meats

Tuesday, October 25th, 2016
9:00AM - 11:00AM

Meet Mario at his family's artisan cured meats shop, Salumi. Located in the heart of Seattle's historic Pioneer Square district, Salumi Artisan Cured Meats brings to the Pacific Northwest a new concept based on some very old ideas. Drawing inspiration from the traditional Italian Salumeria, Salumi is an artisan's factory equipped to produce the highest quality gourmet cured meats and other traditional Italian foods.


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