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March 22, 2016
My Carrot and Ginger Cake for Mario Batali's Cookbook, "Crop Stars" 2013

I am not a big fan of sticky or cloying cakes, but I always love both beet-driven red velvet cake and this carrot cake from my latest cookbook, America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers. My carrot, hazelnut and ginger cake is the perfect dessert for Easter brunch and/or welcoming spring.  …

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cake carrot cake Carrots easter ginger hazelnut
March 22, 2016
Render Fat MB Thumb.png

Sometimes a recipe calls for you to “render” fat out of a piece of meat. Rendering is what happens when fat is cooked slowly over low heat and becomes a liquid, rather than crisping up. You can use this rendered fat for all kinds of delicious things–we especially like using it to sauté or roast…

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Anthony Sasso Casa Mono how to tuesday render rendering fat roasted vegetables saute
March 17, 2016

Mario makes a stuffed pork burger, oozing with mozzarella cheese and topped with a sweet and zesty acorn squash mustard, based on ingredients suggested by Alan from Fort Worth, Texas.   “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and he…

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Acorn Squash acorn squash mustard burger eataly mozzarella cheese Olive Oil stuffed pork burger
March 15, 2016
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We know lobster is daunting.  The hardest part about making this crustacean at home?  Getting to the sweet, juicy lobster meat once you’ve cooked it!  Anthony Sasso, executive chef at Casa Mono, shows you a foolproof way to shuck ’em–you’ll be eating lobster rolls by the pool in no time.

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Anthony Sasso Casa Mono Lobster seafood
March 11, 2016
Carrot Fritelle for Mario Batali's Cookbook, "Crop Stars" 2013

Fact: I enjoy everything Venetian. A region filled, on one hand, with rolling hills and elegant mountains and, on the other, with historic canals, lagoons and the sea. Sandwiched between the sea and hills lie the provinces of Verona and Vincenza. Here, all of Veneto’s elements come together to create a beautifully wondrous area for…

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Carrots cheese frittelle fritter Mario Batali
March 8, 2016
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Ever wonder how to perfectly boil a lobster?  We’ve got you covered—chef Anthony Sasso from Casa Mono in New York City demonstrates his favorite way to cook ‘em!

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Anthony Sasso boil Lobster seafood
March 3, 2016
Taking-Requests-Ep9-Thumbnail

Mario makes a rich and decadent duck breast scaloppine with bacon-infused lentils, sweet dates and a velvety Moscato sauce, based on ingredients suggested by Bob from Boston.  “Taking Requests” brings Mario’s culinary wizardry to the foods you love.  Let Mario know what your four favorite ingredients are and he might whip up a custom recipe…

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bacon dates Duck eataly lentils Mario Batali taking requests

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

What’s Happening

Mario Batali on Regional American Cooking

Saturday, January 28th, 2017
3:00PM - 4:30PM

In a conversation with Joe Yonan, food and dining editor of the Washington Post, Batali discusses what American recipes passed down through generations reveal about our food culture, and how he made personal additions to the recipes that give tradition a fresh boost. Copies of Big American Cookbook are available for purchase and signing.

The Sun Wine & Food Fest

Sunday, January 29th, 2017
11:00AM - 2:00PM

Cap off the Sun Wine & Food Fest weekend with a meal of a lifetime at the "Brunch with Batali" event hosted by recognized and respected chef, Mario Batali. Indulge in classic brunch favorites featuring Mario’s simple, beautiful flavors plus witness a live demonstration of one of his most popular dishes! All attendees will receive one of his best-selling cookbooks, Mario Batali - BIG American Cookbook, to take home.

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