'Mario Batali' on Serious Eats

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

Dinner Tonight: Sea Scallops alla Caprese

Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer. More

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

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