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May 18, 2016

Throughout June, B&B Hospitality Group is hosting 19 ticketed (RED) Suppers at our restaurants across the country in support of (RED) and their fight to #86AIDS and deliver an AIDS FREE GENERATION.   Below is a schedule of events. For more information and to reserve, contact the restaurant directly. If you have any questions, please email red@bandbhg.com….

April 29, 2016

With winter behind us, spring drinking is lighter and less brown usually, and I love a Sea Breeze.  We Italianize it with grappa and I use my biz partners’ brand because it’s the real deal.   –mb

tags:
cocktail fridays cocktails Grapefruit grappa Mario Batali
April 21, 2016
Header Image Earth Day 2016

Each year, some 6 billion pounds of US fruits and vegetables go unharvested or unsold.    To celebrate Earth Day, we created a recipe collection with five recipes from four chefs and one mixologist at our restaurants. The theme is ugly fruits and vegetables: the bruised or blemished produce that is often either left in fields or…

tags:
cookbook Earth Day Fruits sustainability ugly food ugly fruits and vegetables Vegetables
April 14, 2016
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Mario makes a rich, spicy chorizo frittata and a zesty grilled artichoke bruschetta, based on ingredients suggested by Debi from Snowflake, Arizona. “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 might whip up a custom recipe just for…

tags:
Artichoke bruschetta chorizo taking requests
April 5, 2016
De-Bone Fish MB Thumb.png

So you cooked some beautiful branzino, red snapper, or seabass…now what?  To avoid hacking your dinner into oblivion, it’s important to know how to de-bone or “carve” a whole cooked fish. Follow this technique from Anthony Sasso–chef at NYC’s Casa Mono–and you’ll end up with 4 intact beautiful fillets (per fish!) ready to be gobbled…

tags:
Anthony Sasso carve de-bone fillet Fish seafood whole fish
March 31, 2016
Taking-Requests-Ep11-Thumbnail

Mario makes a crispy grilled chicken entrée, topped with a creamy, zesty, flavor-bursting avocado salad and drizzled with a roasted garlic and honey vinaigrette, based on ingredients suggested by Anna from Brampton, Ontario.   “Taking Requests” brings Mario’s culinary wizardry to the foods you love. Let Mario know what your four favorite ingredients are on Facebook and…

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.  …

tags:
cake carrot cake Carrots easter ginger hazelnut

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

What’s Happening

Late Night with Seth Meyers

Wednesday, March 29th, 2017
12:30AM - 1:30AM

Mario joins Seth Meyers to chat Big American Cookbook, La Sirena and more! Don't miss out on the fun.

Robinson Market District: Mario Batali Meet & Greet and Book Signing

Saturday, April 8th, 2017
10:00AM - 12:00PM

Join us for a special book signing event and sample some of his newest recipes as part of his Big American Cookbook national tour. The event is free, but tickets are limited. You must purchase a book to receive an autograph. Customers get 25% off with their Advantage Card. Register for your FREE tickets today!

Food Bank for New York City's CAN DO Awards

Wednesday, April 19th, 2017
6:03PM - 11:30PM

Save the date to join Mario and his wife, Susi Cahn, as honorary chairs for the Food Bank for New York City's annual CAN DO awards. Held at Cipriani Wall Street, partners in the fight against hunger will be honored and celebrated. Stay tuned of further info!

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