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Mario Batali

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  • Mario Batali: Braising lamb

    Mario Batali: Braising lamb
    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!
  • Mario Batali: Secrets of a tender meatball

    Mario Batali: Secrets of a tender meatball
    Q: Making meatballs for dinner. Should I fry, roast, or braise? A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....

    Jonathan Gold's $15 Chinese broccoli dish that's worth every penny

    Jonathan Gold's $15 Chinese broccoli dish that's worth every penny
    You may, in the course of your travels, alight at New Bay Seafood, in a building that has been home to approximately a trillion Hong Kong-style restaurants since it began as Jumbo Seafood in the first San Gabriel Valley Chinese restaurant-boom in the...

    Say hello to National Poetry Month!

    Say hello to National Poetry Month!
    Today marks the start of National Poetry Month, the monthlong celebration of the verse inaugurated in 1996 by the Academy of American Poets. The April initiative aims to highlight the legacy and achievements of America's poets, and is among the largest...

    Chef Wanted Season 2: Anne Burrell says the tests are even harder

     
    In her nearly 25 years in the restaurant business, Food Network star chef Anne Burrell has seen and done it all — right down to teaching the tricks of the trade at New York's Institute of Culinary Education. That's why, she says, she feels right...