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December 17, 2013
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A huge thanks to my amazing and hard-working team. Although just a few are pictured below, but there are so many talented team members who keep the wheels of the organization turning night after night.   Thanks and cheers to a wonderful and delicious 2014!!!         1.  Mario Batali 2.  Mary Giuliani,…

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BBHG holidaze team mario
December 17, 2013

To celebrate the Feast of the Seven Fishes, Dan Drohan (Executive Chef, OTTO) makes a fennel-cured salmon each December.   Cured salmon– better known to many as gravlax– is impossibly simple to make. It’s nothing more than salt, sugar and seasoning. The curing process dehydrates the fish, removing the liquid and killing any bacteria that…

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Cure fennel Otto salmon Seven Fishes
December 16, 2013
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La Vigilia (literally, “the eve”) typically refers to Christmas Eve, the most important eve of the year. Traditionally, la vigilia was a day of fast; after hours of fasting, Southern Italian Catholics would then break fast with a light meal of fish. Over decades and centuries, the tradition has transformed into a night-long multi-course ode…

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christmas feast of 7 fishes feast of seven fishes Fish Natale seafood
December 14, 2013

Rebecca DeAngelis, Babbo Ristorante e Enoteca

Though this sweet bread can easily be the star of your holiday breakfast, it’s perfect for your holiday dessert, too, thanks to Rebecca DeAngelis – Pastry Chef at Babbo for this delicious holiday sweet recipe!

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Butter cloves Eggs ginger nutmeg pecans Pumpkin
December 14, 2013

By Josh Laurano, Tarry Market

This dish is a take on an eastern European Jewish dish “Ritach mit tzibeleh Schmaltz und Gribener” that was a holiday favorite and my Grandmother Sylvia’s specialty. It literally translates to black radish with rendered chicken fat and crispy chicken skin. I can’t say it is the healthiest of “vegetable” dishes but was one I adored as a child. I’ve made a few changes (mostly the addition on lemon & herbs, and the reduced amount of schmaltz) to the original recipe, but the spirit of the dish is still alive.

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black radish holiday josh laurano Onions recipe
December 13, 2013
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babbo Cauliflower holiday holidaze lupa Otto pecan
December 12, 2013

Matt Abdoo, Del Posto Ristorante

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mushroom Rosemary Thyme veal White Wine wine
December 2, 2013
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Parsnips are a quintessential cold weather vegetable. They look like carrots but are white and somewhat sweeter; characteristically starchy with a hint of citrus.   Like many of the tastiest foodstuffs, parsnips were once a staple among the poor in Italy and elsewhere in Europe. When the potato came from the New World and disseminated…

"Food is much better off the hand than the fork."

What’s Happening

MBF Library Opening & Dedication Ceremony

Friday, September 12th, 2014
1:30PM - 2:30PM

Please join us for an opening and dedication to celebrate five newly renovated Books For Kids and Mario Batali Foundation libraries. Mario will be at Cypress Hills Child Care Corporation in Brooklyn, New York for a ribbon cutting ceremony and more!

NYBG Family Dinner with Tarry Lodge and Casa Mono

Sunday, September 14th, 2014
5:00PM - 7:30PM

Join Tarry Lodge and Casa Mono's Andy Nusser and Anthony Sasso at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.

NYBG Family Dinner with Del Posto

Sunday, September 21st, 2014
5:00PM - 7:30PM

Join Del Posto's Mark Ladner, Matt Abdoo, and Brooks Headley at The New York Botanical Garden for an al fresco Family Dinners featuring a three-course family-style menu, hands-on gardening and craft activities, and a live cooking demonstration.

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