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Mario Batali

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Top Mario Batali Articles see all

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  • 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 early 1980s. And if you are familiar with the vaguely Southeast Asian Chiu Chow cooking popularized at nearby Newport Seafood, the trilingual menu, written in Chinese, Vietnamese and English, will hold few surprises: cubed filet mignon sauteed in a peppery brown sauce; snow pea leaves stir-fried with garlic; crunchy salt-and-pepper squid, and spicy basil leaf clams.
  • Shopping healthy on food stamps

    Shopping healthy on food stamps
    UPDATE: Sunday's column mentioned that we went shopping, assessed the calories and nutrition from those ingredients and realized we came up short in a few areas so I went back to WalMart for more groceries. Here is my list from that second trip: Milk 2.5...

    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....

    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...

    Batali, Keller, Bayless, 500 other chefs protest seafood fraud

    Want to know what kind of fish is on your plate? So do Mario Batali, Rick Bayless, Thomas Keller and a who’s who list of major chefs who are taking a stand against seafood fraud. More than 500 restaurant owners, culinary industry leaders and chefs-...