'Mario Batali' on Serious Eats

Mario Batali Pizza is Coming to Boston

Mario Batali is coming to Boston with his Otto-style pizza, except it won't be called Otto because of the Portland based mini-chain that is three strong in the Hub. The griddle/broiled pies will come from Babbo Pizzeria which is slated to be located in Boston's Seaport District. More

Grub Street Teases Us With Eataly News

Since I first learned about the prospect that Eataly may be coming to Chicago, I have just kind of assumed that all I needed to do was mention that Mario Batali and Joe Bastianich were involved with the massive concept and that would be enough. But Mike Gebert, the editor of Grub Street Chicago, actually did some reconnaissance work, taking some pictures of the market on a recent trip to New York. He just published a slideshow of the adventure, showing in detail what may be coming here soon. He also may know its location. More

Leg of Lamb in a Clementine Crust

If you've spent time cooking from many of Mario Batali's recipe, you'll know the man is not afraid of bitter. His grasp on how bitter flavors come into play is typical of Italian cuisine, where bitter is celebrated instead of disguised. This Leg of Lamb in a Clementine Crust from Molto Batali employs whole clementines—bitter pith, skin, seeds, and all—into a coating that's bitter, sweet, herbal, and pretty much made for winter lamb enjoyment. More

New Potatoes alla Savonesa

The key of these little potatoes is the bold, green dressing that goes on and soaks in while the potatoes are still warm. Tart white wine vinegar melds with basil, parsley, capers, and scallions, giving the potatoes a sharp, oniony bite tempered with just enough salt from the briny capers and shavings of pecorino that melt and cling to the potatoes. More

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More

Cook the Book: Molto Batali

There's really no sense in being shy about it, we're suckers for pretty much every one of Mario Batali's cookbooks. Our favorite red-headed Crocs-wearing chef's books are always gorgeous, but really it comes down to the fact that they work. And when we say work, we mean they produce consistently wonderful Italian fare that's rustic yet refined, bold, elegant, and satisfying in a deep and happy way. That same happiness carries over in Molto Batali. His latest is all about entertaining, organized into monthly menus designed to feed a crowd. Enter to win a copy here. More

Top This: Lardo Pizza (à la Otto Enoteca Pizzeria)

"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic. The Lardo Pizza at Mario Batali's Otto Enoteca in New York City's Greenwich Village is an ode to the rich, slightly musky, creamy, silky perfection that is lardo. More

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