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Entries tagged with 'mario batali'

Mozza: Coming Soon to San Diego and a New York City...Airport?

Slice Niki Achitoff-Gray 6 comments

Partners Nancy Silverton, Mario Batali, and Joe Bastianich have made quite the splash in L.A.'s restaurant scene since opening Pizzeria Mozza in 2007. Now, the trio is getting ready to open new branches in San Diego and New York. More

Mario Batali Pizza is Coming to Boston

Slice Meredith Smith 6 comments

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

Eataly Confirms Chicago Location

Chicago The Serious Eats Chicago Team 1 comment

Remember back in February when all those rumors were flying around about Eataly opening a location in Chicago? Well, we finally have some confirmation that the massive Italian market is indeed planning to invade River North. More

Dinner Tonight: Mario Batali's Pork Chops with Fennel Seed and White Wine

Nick Kindelsperger 2 comments

I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Mario Batali's Pork Chops with Fennel Seed and White Wine

Serious Eats Nick Kindelsperger 4 comments

I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Grub Street Teases Us With Eataly News

Chicago Nick Kindelsperger 3 comments

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

Eataly Eyes Location Near Michigan Ave.

Chicago Nick Kindelsperger 4 comments

Rumors have been swirling for a few weeks now that Eataly may open a location in Chicago. Joe Bastianich just released some details about where it may be located and when it plans to open. More

Leg of Lamb in a Clementine Crust

Serious Eats Caroline Russock 1 comment

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

Cook the Book: Cool Chard with Peppery Ricotta

Serious Eats Caroline Russock Post a comment

In the winter, braised and roasted vegetables may be de rigueur, but chilled vegetables can be satisfying even in cold weather. If you're looking for something different, try this Cool Chard with Peppery Ricotta from Mario Batali's latest, Molto Batali. More

New Potatoes alla Savonesa

Serious Eats Caroline Russock Post a comment

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

Braised Chicken with Sweet Onions and Parmigiano

Serious Eats Caroline Russock 5 comments

When making this Braised Chicken with Sweet Onions and Parmigiano from Mario Batali's latest cookbook, Molto Batali, the house filled up with a very familiar and very French aroma. Coq au vin. It's sort of Mario's Italian accented take on coq au vin. More

Cook the Book: Pennette with Spicy Sicilian Pesto

Serious Eats Caroline Russock 1 comment

This Pennette with Sicilian Pesto from Mario Batali's latest, Molto Batali takes that Ligurian classic on a trip to the south of Italy by adding brightness and heat from unique-to-Sicily ingredients. Chiles (raw and dried), mint, almonds and fennel seeds are added to the basic basil-garlic-olive oil mix More

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

Serious Eats Caroline Russock 6 comments

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

Caroline Russock Closed

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

You Asked Mario Batali Anything, Here Are His Answers

The Serious Eats Team 17 comments

We recently invited you all to ask Mario Batali anything. Really, anything. And you did! We picked 14 of the submitted questions and passed them over to Mario himself to answer. The topics run the gamut from Italian cuisine to wine hangover cures to arm-wrestling Bobby Flay and chainsaws (wait, what?). More

Serious Eats Playlist: Mario Batali, Anthony Bourdain, and Alton Brown Chew The Fat

The Serious Eats Team 1 comment

We sit down and chat with three great cooking personalities. Topics cover everything from fatherhood to pies, nasty stomach problems to the infamous Marco Pierre White "Risotto Incident." Mario Batali, Anthony Bourdain, and Alton Brown are entertaining as always. More

Ask Mario Batali Anything

The Serious Eats Team 50 comments

Seems like all the chefs are jumping into the family-meal-as-cookbook game these days. The newest from Mario Batali, Molto Batali: Simple Family Meals From My Home To Yours, is on sale. We'll be covering it in our Cook the Book column, but we thought we'd take this opportunity to let you, the Serious Eaters ask Mario the questions you'd like answered. More

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

Slice Erin Mosbaugh 14 comments

"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

Dinner Tonight: Pan-Roasted Whole Fish with Olives

Serious Eats Blake Royer 11 comments

I turned to Mario Batali for this recipe from his book Molto Mario. The sauce is marvelous: black olives, capers, white, and lemon zest are spooned into the skillet after the fish gets a thorough searing over high heat. In the oven, it practically melts with the pan juices. More

'Bitter Feast:' Mario Batali in a Straight-to-DVD Horror Film About a Food Blogger

Erin Zimmer 6 comments

First I should clarify that by "in" I mean, about two-and-some-change minute's worth of Mario Batali's face at the very beginning. But he does have a few lines in Bitter Feast, the bloody horror flick that somehow went under your radar (imagine that!). It's definitely the first horror film I've seen involving organic, prime grade beef burgers. More

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