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    Jul 23, 2008 |Story| Los Angeles Times

  1. Paul Bocuse could make French fast food the next nouvelle cuisine

    REVERING <i>la bonne cuisine</i> as they do, many French are still fighting the good fight to hold the line against <i>le fast food</i>.
    Special to The Times
    REVERING la bonne cuisine as they do, many French are still fighting the good fight to hold the line against le fast food. But long gone are the days when the mention of a cheeseburger could earn you a Gallic sneer and protesters drove tractors into a...

    Tags: Salads, Onions, France, Hamburgers, Sandwiches

    2. Jun 12, 2008 |Story| Los Angeles Times

  2. The many uses of a wood-fired oven

    PHIL ROSENTHAL and Monica Horan have had a love affair with Italy and la cucina Italiana ever since they first flew there as couriers for DHL in the early '80s. They are especially enamored of the cooking done in the wood-fired ovens once found outside so...

    Tags: Italy, Francis Ford Coppola

    3. Apr 18, 2002 |Story| Los Angeles Times

  3. Family Entertainment, Cooking Demonstrations, Poetry Readings Set for Seventh Annual Los Angeles Times Festival of Books

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    Tags: Newspaper and Magazine, Death, Music Industry, Crown Books Corporation, Ralph Nader

    4. Mar 20, 2013 |Column| Tribune Media Services

  4. MARIO BATALI: The proper way to brine

    Q: What's the best way to cook a thick pork chop?
    Entree
    Q: 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, Onions, Peppers, Kosher Salt, Olives

    5. Mar 8, 2013 |Column| Tribune Media Services

  5. MARIO BATALI: Ragu bolognese, a building block of great Italian dishes

    Q: What's the difference between ragu and ragu bolognese?
    Entree
    Q: 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: Veal, Onions, Cheese Corn, Greenwich Village, Tomatoes

    6. Mar 4, 2013 | Zap2It

  6. Golf Channel on pace for record viewership in 2013

    Channel Guide Magazine
    Golf Channel's ratings continue to surge, and network executives say it is a combination of live tournament coverage and original programming that is already putting it on pace for its best year ever. In fact, coming off 2012 as the most-watched year in...
    7. Feb 19, 2013 |Column| Tribune Media Services

  7. Mario Batali: Keen on pici

    Entree
    Q: 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: Onions, Cheese Corn, Greenwich Village, Foods and Beverages, Tomatoes

    8. Jan 31, 2013 |Column| Tribune Media Services

  8. Mario Batali: Secrets of a tender meatball

    Q: Making meatballs for dinner. Should I fry, roast, or braise?
    Entree
    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....

    Tags: Onions, Parsley, Kosher Salt, Cheese Corn, Salt

    9. Feb 5, 2013 |Story| Herald Mail

  9. Professionals from Meritus prepare meal for fundraiser

    Two health care professionals —  moonlighting as Hagerstown's answer to Emeril Lagasee and Mario Batali — served an Italian-themed meal to ten lucky houseguests on Saturday, Feb. 2. Joseph Ross, president and CEO of Meritus Health, and...

    Tags: Auction Service

    10. Jan 30, 2013 | Zap2It

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

    Channel Guide Magazine
    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...
    11. Jan 16, 2013 |Column| Tribune Media Services

  11. Mario Batali: Braising lamb

    <em>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! </em>
    Entree
    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...

    Tags: Onions, Cheese Corn, Greenwich Village, Tomatoes, Wines

    12. Dec 6, 2012 |Column| Tribune Media Services

  12. Mario Batali: A deeply flavored comfort dish from the forests of Abruzzo

    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.
    Entree
    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...

    Tags: Recipes, Wines, Veal, Mushrooms, Salt

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