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February 12, 2015

WATCH THIS: HOW TO use a mandoline   COOK THIS: zach’s escarole salad      

Escarole how to Otto use a mandoline
February 5, 2015
Header_Image_Babbo Sunchoke Salad_Jan132014_16-12

When we conjure inspiration for a meatless antipasti spread, we think of hardy starches that give hungry carnivores like us something to work with. The Jerusalem artichoke, also known as the sunchoke, is substantial but with a delicate flavor unlike potatoes. Despite its name, this versatile ingredient has nothing to do with the artichoke. In fact,…

almonds Grapefruit jerusalem artichoke sunchoke
February 5, 2015
Header_Image_Babbo Feb Desserts_02_05_2015_11

Made with Mario Batali Coffee by La Colombe

Coffee Eggs espresso la colombe coffee Mascarpone sugar tiramisu
February 3, 2015
header braising

by Chad Colby, executive chef chi Spacca

When you have the time, the warm, deep flavors of a good braise can be a wonderful wintertime indulgence. Start with a hard sear on your meat, then layer the flavors to create something that’s both complex and comforting.

lamb lamb braise mint olive Olive Oil Olives orange
February 3, 2015

Once you pull your braise out of the oven, you’ll need to know the next steps.  Finish a braise like a chef with the expert guidance of Chad Colby, Executive Chef at Chi Spacca.  First tip: baste the heck out of it!!   Check out Chef Chad Colby of Chi Spacca’s stellar recipe, Lamb Braise…

braising chad colby chi spacca how to tuesday
January 27, 2015

Click play to watch the episodes, cook the dishes, and explore the inspiration behind the music.     Mario talks with iconic musicians about creativity, creation and the similarities between music and food.

January 26, 2015

Watch Perry Farrell and Mario Batali on Feedback Kitchen or scroll down!

cherry tomatoes hazelnuts mozzarella perry farrell Prosciutto veal
January 20, 2015

Watch Flea with Mario Batali on Feedback Kitchen or scroll down now

cashes chard feedback kitchen Olive Oil Polenta Sardines tangerines

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

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