Biography
Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.
Mario Batali
MARIO BATALI: Ramps, the taste of spring
May 21, 2013
Q: Do you have a good easy recipe for ramps? What are ramps, anyway?
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MARIO BATALI: The Batali Bros. do breakfast
May 3, 2013
This dish is the brainchild of my sons, Benno and Leo Batali.
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MARIO BATALI: Corzetti with Pesto, a Ligurian specialty
April 17, 2013
On April 22, 1970, the U.S. Senate challenged Americans to confront our most urgent environmental issues and rally around a single message: that the success of future generations depends on how we act now and how we educate our young people. Earth Day is celebrated annually to call attention to environmental changes and the issues they pose to future generations.
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MARIO BATALI: Key to stress-free risotto: Know when to leave it alone
April 4, 2013
Q: What's your favorite risotto flavor?
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MARIO BATALI: The proper way to brine
March 20, 2013
Q: What's the best way to cook a thick pork chop?
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MARIO BATALI: Ragu bolognese, a building block of great Italian dishes
March 8, 2013
Q: What's the difference between ragu and ragu bolognese?
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Mario Batali: Keen on pici
February 19, 2013
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Mario Batali: Secrets of a tender meatball
January 31, 2013
Q: Making meatballs for dinner. Should I fry, roast, or braise?
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Mario Batali: Braising lamb
January 16, 2013
Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and by people he encounters daily in downtown Manhattan. Topics will vary from Italian travel destinations to cooking to politics. Follow Mario on Twitter @mariobatali. Keep asking!
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Mario Batali: A simple spaghetti is the perfect Rx for post-holiday food fatigue
January 3, 2013
During the month of December, the food fest that is Christmas dinner becomes an obsession. It's all consuming to plan, shop for and cook a feast of the fishes -- be it seven, nine, or 13 dishes -- or whatever your particular tradition may be.
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Mario Batali: Ciambella, a simple, delectable cake fit for a holiday table
December 19, 2012
A ciambella is a simple ring-shaped bread made of egg, shortening and sugar -- basically, an Italian Bundt cake. Ciambelle are often served as an afternoon snack at a bar or caffe. They can be dressed with glazes, syrups or berry compote.
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Mario Batali: A deeply flavored comfort dish from the forests of Abruzzo
December 6, 2012
This pasta dish is inspired by the region of Abruzzo, among the most mountainous regions in Italy and home of some of the country's most interesting cooking. In the forests of Abruzzo, foraging reigns supreme. And because mushroom season lasts a little longer than it does elsewhere, we have porcini galore for winter ragus.
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Mario Batali: Earthy, complex parsnips make for the perfect side dish
November 15, 2012
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Mario Batali: The discreet charm of baked pasta
October 31, 2012
Baked pasta is classic comfort food and easy to make. But it's important to follow two basic rules.
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Mario Batali: Polenta, the ultimate Italian comfort food
October 16, 2012
Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian Peninsula, polenta was made with cornmeal. Today, polenta is found in two forms: as a solid cake or as a creamy grits-like mush. In this recipe, I go with the mush.
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Mario Batali: Panzerotti Pugliesi, cheese-stuffed pastry from Italy's south
October 4, 2012
Panzerotti are a stuffed pastry native to the southern Italian regions of Apulia (Puglia) and Campania. Think of them as large fried ravioli or a small calzone.
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Mario Batali: A crumbly confection from Lombardy with an American touch
September 20, 2012
La torta sbrisolona is a classic crumbly cake from Lombardy, the northern Italian region best known for its capital city, Milan. Sbrisolona is compact and coarse, unlike the layer cakes common in the United States.
