the latest

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

“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
December 4, 2014

by Patrick Lacey, Executive Chef Tarry Market

“When I was growing up, Christmas Eve meant three things: family, presents, and Gram’s lasagne! Holidays were all about spending time as a family and enjoying a great meal around the table. Christmas Eve was no exception. I would go so far as to say that holiday meals played a big role in my decision to become a chef. The best memories of my childhood are from spending Christmas Eve with close family, enjoying each other’s company and a great meal prepared by my Grandmother.”
– Chef Patrick, Tarry Market

Eggs Garlic gram's lasagna lasagna lasagne milk mozzarella
November 28, 2014

by Karla Mendoza, Executive Chef Pizzeria Mozza, Singapore

“Kilawin is the Philippine equivalent to Italian crudo or Mexican ceviche.  In the Southern Philippines, tuna is especially plentiful and fresh and it has become one of the Philippines’ best food exports. It is served very cold, and provides respite from the hot tropical weather the Philippines is known for.   My maternal grandmother, Pilar Marco,…

Cilantro coconut cream Garlic ginger jalapeno lemon lime
November 28, 2014

What else do you do with all the pumpkins that don’t get carved for Halloween?!

cipolline onions Eggs Parmigiano Reggiano Pumpkin Sage sherry vinegar shiitake mushrooms
November 25, 2014

then join Mario for a Twitter chat Wednesday 11/26 at 8AM!

Like us, the Chew Crew has been preparing for Thanksgiving for weeks. For your viewing pleasure, we’ve compiled a couple of Mario’s Thanksgiving tips: saving for stock and coffee brine. Watch now, study up, and write out your last-minute questions because…   Tomorrow at 8AM Eastern, Mario is hosting a Twitter Q+A for all of your…

brine chew stock thanksgiving turkey

"A great chef is a great cook who can also organize and operate a business or kitchen."

What’s Happening

On Air with Ryan Seacrest

Tuesday, December 1st, 2015
8:00AM - 1:00PM

Mario joins Ryan Seacrest on his daily radio program to talk all things World AIDS Day, (RED) and the opening of his NYC restaurant, La Sirena!

Bal Masque

Friday, January 8th, 2016

A celebration of New Orleans' Creole carnival roots, capturing the spirit of a classic Bal Masqué with music, dance and food. Mario is joining Chefs Link and Stryjewski for an exclusive dinner at Calcasieu. He'll craft a menu featuring signature dishes from his vast Italian repertoire. This evening offers a unique opportunity for 150 guests to support the Link Stryjewski Foundation at an intimate dinner, being offered as a Bal Masque ticket enhancement at $500 per person.


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