'Molto Gusto' on Serious Eats

Winter Caprese Salad

The following recipe is from the April 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The title for this recipe might not seem all that apt as it's halfway through April,... More

Cook the Book: Octopus and Celery

Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar, opened my eyes to celery's potential. Who would have thought it would take a cephalopod to help me learn to love celery? More

Cook the Book: Lentils with Pancetta

The Lentils with Pancetta have been one of my favorite vegetable antipasti at Otto for ages. On paper, room temperature lentils don't sound like the most exciting prelude to a meal but these little legumes have an intensity of flavor that belies their humble appearance. For a long time I have been trying to figure out what it is that gives them their distinct tang and brightness. More

Cook the Book: 'Molto Gusto'

Mario Batali and Mark Ladner have put together a book that, despite being a restaurant cookbook, incorporates the vegetable-heavy style of Italian eating for an American cooking audience at home. The meals that Batali and Lander purpose in Molto Gusto are fresh, healthful, and easy to prepare but also rustic, nuanced, and incredibly satisfying. More

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