Good Morning America

On New Year's Day, Mario Batali will join the Good Morning America crew as co-anchor from 8:00-9:00am.  Mario will lend his commentary, humor, and of course, recipes.  Stay tuned for the video!

Good Morning America
October 2013

Holidaze Savings!

Mario Batali & his culinary team just wrapped-up a fun-filled week of holidaze!  Though the delicious recipes and shopping deals are always great this time of year, we hope you got to learn more about Mario Batali™ & the staff behind his restaurants & products that make magic happen.
May your holidaze be tasty and lovely!
Buone Feste a Tutti!
Mario B.
25% off Mario Batali™by Madeira: Click here

Valid until 12/31

Holidaze Roundup: Click here

7 Days of Food, Drink & Merriment 

SAVE on Mario Batali™ by Madeira Cutting Boards

Have you heard about "Holidaze: 7 Days of Food, Drink & Merriment"?  If not, sign up, here.

Day 1, kicked off with a delicious cocktail from Dennis Mullally of Otto Enoteca & Pizzeria AND 25% off Mario Batali™ by Madeira Cutting Boards at CutleryandMore.com until 12/31/13.
Shop Deal of the Day:  Click here

Deal of the Day

Mario Batali & Jimmel Kimmel Cook For Strangers

Watch what happens when Mario Batali & Jimmy Kimmel Live find strangers on the streets of Los Angeles and cook a meal with whatever is in the fridge: Watch here.

WATCH Mario Batali & Jimmy Kimmel Cook for Strangers

Fresh Cranberry Sauce

Thanksgiving wouldn't be complete without fresh cranberry sauce!  To watch how-to make fresh cranberry sauce: Click here

{Watch! How-To Make Cranberry Sauce}

Cranberry Sauce Recipe: Click here

Related posts:

How-to brine a turkey: Click here

How-to roast a turkey: Click here

How-To: Roast a Turkey

Chef Josh Romano shows you how-to roast the perfect turkey for Thanksgiving!
Watch here.

How-To: Roast a Turkey

Mario Batali™ by Madeira: Plantation Teak End Grain, Large Chop Block featured in video. Buy here.

A Must Do This Holiday Season

When it comes to cooking a juicy, tender & succulent Thanksgiving turkey, there's only one way to do it.  Michael Symon & Mario Batali have been battling it out for years and Mario still isn't convinced there's any other way to achieve a juicy bird without brining. Brining allows the salt to season the meat up on the inside & also makes it more succulent. Watch How-To Brine a Bird here & let us know how your Thanksgiving turkey turns out!

Watch HOW TO Brine a Bird

The Maestro

Delta's Sky Magazine calls Mario Batali 'The Maestro' in the November 2013 issue.  Mario Batali talks travel, family, fame and of course, cooking with pal & fellow "food nerd,"Andrew Zimmerman.  Read Mario Batali's full interview here.

Photograph by Justin Stephens

Related:

Video: Mario Batali cover shoot

Slideshow: Mario Batali

The NEW MarioBatali.com

Have you heard?  Mario Batali.com has a NEW {much improved} look!  Mario and his design team took your feedback into consideration.  The new site includes more travel posts, recipes and videos!  Check out Mario Batali™Cutting Boards here

See More

Mario Batali™ by Madeira Cutting Boards

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Mario Batali's Favorite Tailgating Dishes

Mario Batali stopped by Good Morning America this week with Jets center Nick Mangold to whip up some of their favorite tailgating dishes.

WATCH Mario Batali & Nick Mangold on GMA

Mario's Sausage & Peppers:  click here
Nick Mangold's Chorizo Bacon Chili: click here
Mario Batali & Joe Namath host Jet + Chefs: The Ultimate Tailgate.  For more information click here.

Mario Batali™ by Madeira On Late Night

Mario Batali swung by 30 Rock to see The Roots, and of course, Jimmy Fallon.  Watch Mario whip up a delicious grilled cheese with his own twist, of course.  Enjoy!

WATCH Mario Batali make grilled cheese on Late Night with Jimmy Fallon

Mario Batali Survives Paintball!

Watch Mario Batali talk about surviving his son, Benno's, 17th birthday party playing paintball on Late Night with Jimmy Fallon.

WATCH Mario Batali on Jimmy Fallon

Recipe of the Month: Watermelon & Red Onion Salad with Bottarga

Watermelon & Red Onion Salad with Bottarga

There are a lot of great flavors playing off each other in this seasonal Sardinian dish.  But the real star is the bottarga, which adds a briny-ness that heightens and accents the freshness of the melon and mint.  At Babbo, chefs like to slice the bottarga paper-thin and then drape it atop the salad so its subtle flavors and texture can be savored as it dissolves on the tongue.  The unexpected mix of sweet & savory is a delight to the senses.

To get the recipe, click here.

Beauty. Strength. Sustainability.

Mario Batali™by Madeira

The Mario Batali™ plantation teak cutting board line, manufactured by Madeira Housewares, is made from 100% plantation teak using responsible forestry practices.  The farm-raised teak is cultivated using high quality raw materials.  Each piece combines classic design with functionality to produce timeless products for every home.  Mario Batali™cutting boards can be found at select Bed & Bath & Beyond, Publix, Eataly NYC, Chef's Central, H-E-B, Amazon.com.

View Mario Batali™Cutting Boards
Buy Mario Batali™Cutting Boards

 Plantation Teak - Edge Grain M
 Utility Board
size: 10.5 x 12.5 x .75"

Plantation Teak - End Grain M
  Chop Block
size: 12 x 12 x 1.25"

Plantation Teak - Edge Grain L
Carving Board
size 13.75 x 16.25 x .75"

A Trip to Sardegna...

Hello, September!  This month, it's all about Sardegna, Italy!  Stunning, isn't it?!

Sardegna is an island that has only in the last 75 years been inhabited along its magnificent coastline.  People are fiercely independent, many lived inland in the mountains and for centuries fought off invasion and piracy, and whose life is remarkably similar to what it was a century ago.  

Driving on the 4 main roads is slow at best, and on the peripheral roads even slower, but the ancient rhythms and lifestyle are almost hypnotic and addictive, so a good visit takes at least a couple of weeks.  

To read more about where to eat in Sardegna, click here

{Bonus!}
Here's one of Mario's favorite recipes from the region Malloreddus with Fennel Seeds & Tomatoes

How To Cut Stone Fruit

This post comes personally recommended by Mario Batali himself!  Learn how to prep stone cut fruit and then show off your new skills with Vanilla Gelato with Peaches in Balsamic Vinegar.  Yum!

Stone fruits {like apricots, peaches, & plums} are wonderfully sweet and juicy, but they can be tricky to cut up without damaging the delicate flesh.  In the video below, Meredith Kurtzman, pastry chef extraordinaire at Otto, demonstrates how to cut open and de-pit these guys and still keep them intact, whether they're hard, soft or somewhere in between.

Watch How To: Cut Stone Fruit

Recipe of the Month: Fiori Ripieni Fritati

Zucchini Flower

The trick to Fiori Ripieni Fritati is serving the fried flowers as soon as they are cooked; allowing them to sit, even for five minutes, causes them to become soft and heavy.  Before starting the frying process, make sure the salad is composed and plated so you don't waste precious time plating these puppies.

Fiori Ripieni Fritati| Babbo

View Ingredients
View Instructions
View Recipe of the Month Archive

Ingredient Of The Month: Zucchini Flowers

Zucchini Flowers

The beautiful zucchini flowers, which bloom from both male and female zucchini plants, are extremely delicate, lasting only a day or so once picked.  Perhaps inspired by their luck with the squash themselves, Italians soon began cooking with the fiori as well.  The most common Italian preparation of the squash blossom may be the most ideal way to enjoy this summer specialty.  Stuffed with soft cheese {think ricotta or fresh mozzarella} then battered and fried, a delicate platter of crispy-then-soft zucchini blossoms is a thrill to eat. 

To read more about the zucchini flower and its origin:  Click here
Ingredient of the Month Archive:  Click here

How To: Preserved Lemons

Preserved lemons are absolutely delicious and can add a ton of depth to a dish.  Chef Anthony Sasso of Casa Mono shows you how to do it at home... DIY, baby!

Watch! How To: Preserved Lemons

Watch Mario Batali Make Monkfish Piccata

Watch Mario Batali whip up some scrumptious Monkfish Piccata! 

Monfish Piccata

•    1 1/2 pounds monkfish, bone removed and cut into 8 round medallions 

•    Kosher salt and freshly ground black pepper

•    1 cup Wondra flour or all-purpose flour

•    1/4 cup extra-virgin olive oil, plus 3 tablespoons

•    1 red onion, thinly sliced

•    1 bunch kale, chiffonade 

•    4 baby artichokes, trimmed. sliced paper thin and in acidulated water

•    3/4 cup dry white wine

•    2 tablespoons tiny capers

•    Juice of 1 lemon

•    1 bunch flat-leaf parsley, finely shredded

1. Season the fish medallions well with salt and pepper. Place the flour in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess. 2. In a 12 to 14 inch sauté pan, heat 1/4 cup of the olive oil over high heat until smoking. Working in batches, if necessary, to avoid overcrowding the pan, cook the monkfish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. 3. Meanwhile, in a separate sauté pan, heat 2 tablespoons of olive oil over medium high heat and cook the onion for about one minute, until softened slightly. Add the kale to the sauté pan and cook until just slightly toasted, about 3 minutes, and season with salt and pepper. Remove from heat and set aside.4. Drain the artichokes and season with salt and pepper , then add them to the sauté pan with the monkfish, making sure to place them on the bottom of the pan. Add white wine to the pan and swirl for about one minute. Add the capers, lemon juice, and parsley. Stir and remove from heat.5. Spoon the kale onto the plate, place the monkfish medallions on top of the kale, and then spoon the sauce and artichokes over the top . Serve immediately.

Family Dinners with Mario Batali's Chefs

Starting this Sunday, chefs from Mario Batali's restaurants will be whipping up dinner for families at The New York Botanical Gardens.  It's part of a summer dinner series geared towards kids, ages 4-12 and adults. Guests will enjoy a three-course, family-style meal featuring seasonal ingredients at the NYBG's Ruth Rea Howell Family Garden.

Kids will get to dig in the dirt while participating in some hands on gardening activities, live cooking demonstrations and a chance to chat with the chefs about their inspiration behind each meal.  
On July 28th, Chef Cruz Goler of Lupa and Chef Frank Langello of Babbo will prepare dinner and dessert for guests. Tickets are $75 for adults, $30 for kids.  For more information or to purchase tickets, click here.

Family Dinner Schedule:
July 28th:  Chefs from Lupa & Babbo
August 11th: Chefs from Casa Mono & Tarry Lodge
September 21st: Chef from Felidia
September 29th: Chefs from Tarry Market & Otto

This Summer, Mario Batali Is...

Summer is for catching up on all the little things in life we can't seem to squeeze into the hustle and bustle of every day life.  It's a time to reconnect with our senses and our inner selves. Every summer, Mario Batali escapes the steamy streets of New York City for Lake Michigan reconnecting with his family, the outdoors and himself.  Below are some of Mario's summer favorites.  His go-to books, playlists and meals, plus, an in depth look into Mario's summer reading list as a guest-editor in Lifestyle Mirror.   We hope you take a little time to take it all in this summer and enjoy the lazy road ahead.  It doesn't last that long!
READING: 
Cooked by Michael Pollan 
Michael Pollan's genius is infectious... in a good way.  This book will inspire you to cook at home this summer!
Slideshow: Mario Batali's Reading List in Lifestyle Mirror

LISTENING TO:
Bagboy by The Pixies
Loving this single from one of my favorite bands, especially since it's their first single in 13 years!!!

DINING AT:
Frita Batidos in Ann Arbor, Michigan
This Cuban street food inspired cruisine by the brilliant Eve Aronoff will knock your socks off!

A Spicy Summer Recipe

A note from Mario Batali -- The summer has officially begun and for the next two months, I'll be hanging with my family at our house in Northern Michigan and cooking up a storm, too!  Below you'll find a spicy summer recipe, some of my summer pics and more...

Bucatini with Fiery Chile Pesto

Instructions:
To make the chile pesto, combine the chilies, red onion and anchovies in a food processor. Drizzle in olive oil until you’ve achieved a coarse pesto. Set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. In a 12 to 14-inch sauté pan, heat the olive oil until smoking. Add garlic and cook until soft but not yet browned, about 4 to 5 minutes. Add the pesto to the sauté pan and adjust consistency with oil to form a sauce.

Cook the bucatini according to the package directions, until tender yet dente. Drain the pasta, reserving about 1/2 cup of the boiling water and add the pasta to the sauté pan with the pesto. Toss over high heat for 1 minute, adding a scant splash of the pasta water if necessary to keep the condiment from getting too “tight.” At the very end, add the basil and toss to incorporate.

Divide among four warmed pasta bowls and serve immediately.

Recipe of the month archive:  Click here

Mario Batali's 4th of July celebration in Northern Michigan.

Pranzo al lago

Mario Batali's Summer Recipe Makeover

Watch Mario Batali makeover two more Hellmann’s® recipes for summer –- Italian-style Balsamic Potato Salad & Grilled Corn. Perfect for your fourth of July menu!  

P.S.  How many Mario Batali™ by Madeira cutting boards is Mario using in the video? 
To buy:  Click here

For Hellmann’s^® 100th birthday, Mario Batali has made over classic Hellmann’s^® recipes. Join Mario's table:  Click here

Sail On Into Summer with Easy + Fresh Recipes

Lake Michigan

It's officially the lazy days of summer and anyone who follows Mario Batali™ knows he looks forward to spending time at Lake Michigan... starting now!  One of his favorite things to eat during the hot summer months is fish because, well, it's easy and simple!  If you're looking for a refreshing dish this summer, check out Mario's Grilled Lake Trout Recipe in the Chicago Tribune.  Plus, Mario reveals the key to delicious seafood eating!

Grilled Whole Trout with Onions, Olives & Red Chard
{Photo:  Courtesy Chicago Tribune}

HOW TO Filet Round Fish:  Click here

*Reminder:  Chat with Mario Batali and his sons on The New York Times Recipe Lab Wednesday, June 26th at 7pm EST.  

Making Pesto Pizza with Mario, Benno and Leo Batali

The Batali brothers are at it again!  This time, whipping up pesto pizza in the New York Times.  The recipe from The Batali Brothers Cookbook is featured in this month's Recipe Lab.

Make Pesto Pizza with Mario Batali and Sons 

Watch the video:  Click here
Pesto Pizza recipe:  Click here {scroll down past the article}
Watch the video chat with Mario, Benno and Leo Batali next Wednesday, June 26th at 7pm.  For more information click here.

Sweet + Silly Father's Day Pictures

Chef & restaurant owner, Marc Vetri's daughter, Catherine, cooking a pancake
{photo courtesy: bon appétit}

Vetri's youngest son, Mario, feeds his dad a bite
{photo courtesy: bon appétit}

Happy Father's Day one last time!  By now, most of us are back in the daily swing, so Mario Batali™ by Madeira wanted to share one of our favorite Father's Day finds from bon appétite.   The magazine asked Mario Batali and his friends to document their at home family cooking sessions over the weekend.  Mario's own sons and their new cookbook, The Batali Brothers' Cookbook -- a collection of Benno (16) & Leo's (14) favorite recipes, were the inspiration for the photo album.  

We hope you take a moment {or two} and enjoy this sweet & silly slideshow:  Click here

BONUS:  Watch Benno & Leo get "sloppy" on Late Night with Jimmy Fallon:  Click here

Related:
Buy Batali Brothers' Cookbook:  Click here
Like Mario Batali™by Madeira on Facebook:  Click here
Follow Batali by Madeira on Twitter:  Click here

Ingredient of the Month: Snails

Snails have been eaten in various European regions since prehistoric times and were highly regarded by the cultures of antiquity. Ancient Romans were known to cultivate special vineyards in which the snails could feast and fatten. 

They’ve also been eaten in Asia since times immemorial. Despite their popularity in both Italy and China, they seldom, if ever, turn up on Chinese or Italian restaurant menus in America, perhaps because Americans tend to associate snails with French gastronomy.

The best-known varieties today include the petit-gris. Fresh snails are available year round and can be found in specialty markets. If you cannot find fresh snails, other sea critters such as whelks or even conch work well. In a pinch, you can always use canned snails.

How to prepare live snails: Click here
Ingredient of the month archive: Click here

GMA's Josh Elliott Cooks with the Batali Boys

Good Morning America's Josh Elliott learned a thing or two from Mario Batali's sons when he whipped up beef tacos with the boys at the chef's New York City apartment.  Was it a life-changing experience?  Watch the video to find out:  Click here.

GMA's Josh Elliott Cooks with the Batali Boys

To buy the Batali Brothers Cookbook:  Click here

Mario's Father's Day Gift Guide:  Click here

Mario Batali's Father Day Picks

Mario Batali™ by Madeira is taking the guess work out of Father's Day this year!  Below are some of Mario Batali's favorite things and we're guessing the dad in your life, just might like them too.

1.  Crocs™: Bistro Mario Batali™Edition
2.  Mario Batali™Pasta
3.  Mario Batali™Pasta Sauce
4.  Mario Batali™Cookware
5.  Mario Batali™ Edge Grain Teak Carving Board
6.  The Batali Bros Cookbook
7.  Mario Batali™ by Madeira End Grain Teak Round Chop Block

BONUS: Mario's sons, Benno and Leo, stopped by The Chew to talk about their NEW cookbook:
Watch here