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A collection of news and information related to Mario Batali published by this site and its partners.
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Reading on and off the blogs: Asparagus and Karen Wolek
Dining@LargeI observed my birthday yesterday as a Day of Reflection on How did I get this damn old?I slept in and missed the Farmers' Market.But apparently asparagus is in! This, according to John Houser III over at Rouxde Cooking School.......Tags: Asparagus, Passover
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Just in time for Daytona: new book about true NASCAR fans
The Business of Sports | Sun-Sentinel BlogsBeen missing NASCAR and its colorful stories? The weekend???s ripe with good ones ??? not just the Daytona 500 on Sunday, but Danica Patrick???s much-anticipated debut in the Nationwide Series on Saturday. Perfect timing, too, for Andrew Giangola???s new....Tags: Daytona 500, Danica Patrick, Pies and Tarts, Brian Williams, NASCAR
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MARIO BATALI: The proper way to brine
EntreeQ: What's the best way to cook a thick pork chop? A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly. Brining was originally used as a means of preserving meats and other perishables. Since...Tags: Wines, Peppers, Pork Chops, Olives, Greenwich Village
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MARIO BATALI: Ragu bolognese, a building block of great Italian dishes
EntreeQ: What's the difference between ragu and ragu bolognese? A: A ragu can be any meat mixture, from anywhere on the Italian peninsula (or elsewhere, I suppose). Ragu bolognese is specific to the city of Bologna in the northern region of Emilia-Romagna,...Tags: Wines, Dining and Drinking, Tomatoes, Greenwich Village, Butter
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Mario Batali: Keen on pici
EntreeQ: What's the easiest pasta to make without a pasta maker? A: Once you master basic pasta dough, you can make almost any shape. But the simplest and perhaps the most gratifying is pici. There are innumerable tools designed to form pasta into different...Tags: Wines, Tomatoes, Greenwich Village, Pasta, Cheese Corn
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Mario Batali: Secrets of a tender meatball
EntreeQ: 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....Tags: Cheese Corn, Tomatoes, Garlic, Parsley, Breads
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Mario Batali: Braising lamb
EntreeMario 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...Tags: Wines, Dining and Drinking, Grapes, Tomatoes, Greenwich Village
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Mario Batali: A deeply flavored comfort dish from the forests of Abruzzo
EntreeThis 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...Tags: Recipes, Wines, Tomatoes, Foods and Beverages, Veal
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Mario Batali: The discreet charm of baked pasta
EntreeBaked pasta is classic comfort food and easy to make. But it's important to follow two basic rules. First, the pasta should not be cooked more than an hour before baking and serving, or it will lose its toothsome bite. Second, it is importantissimo to...Tags: Tomatoes, Parsley, Foods and Beverages, Veal, Lifestyle and Leisure
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Mario Batali: Polenta, the ultimate Italian comfort food
EntreeOriginally 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...Tags: Recipes, Honey, Marjoram, Mushrooms, Salt
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Mario Batali: A crumbly confection from Lombardy with an American touch
EntreeLa 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. The cake gets its name from the verb...Tags: Lemons, Walnuts, Egg Yolks, Butter
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A nutty remake
I've never escorted the Nutella-toast crowd to Italy. But we did stop at Eataly, the Manhattan eatery owned by Mario Batali (and friends).
The market offers a string of shopping fantasies: grocery store, gelato shop, bakery, restaurant, wine bar, Nutella...Tags: Italy, Hazelnuts, Ice Cream, Human Interest, Dining and Drinking
Apr 18, 2011
|Blog| Baltimore Sun
Feb 12, 2010
|Blog| Sun-Sentinel
Mar 20, 2013
|Column| Tribune Media Services
Mar 8, 2013
|Column| Tribune Media Services
Feb 19, 2013
|Column| Tribune Media Services
Jan 31, 2013
|Column| Tribune Media Services
Jan 16, 2013
|Column| Tribune Media Services
Dec 6, 2012
|Column| Tribune Media Services
Oct 31, 2012
|Column| Tribune Media Services
Oct 16, 2012
|Column| Tribune Media Services
Sep 19, 2012
|Column| Tribune Media Services
May 29, 2011
|Column| Chicago Tribune
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