Chef, restaurateur and Food Network star Mario Batali — recognized by his signature bright orange clogs, pulled-back red hair and beard and khaki walking shorts — is on the bandwagon to… ...

1. To make the vin cotto, combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until reduced to 1 cup ...

Last week, Mario Batali unveiled a new recipe at an event to benefit his equally new charity, The Mario Batali Foundation.The recipe was for machaca, which comes from the Mexican word machacado ...

Cutting fresh pasta such as the tagliatelle, tagliarini or pappardelle is easy. All you need is a cutting board, some flour and a good, sharp knife.

Step 1: Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Step 2: Combine the oil, guanciale, and onion in another large pot and cook over medium-high heat ...

genus, ramps resemble a scallion with broader leaves. They taste a little bit garlicky and a little bit savory, a welcome taste of sweetness after a cold and dreary winter.

Chef Mario Batali shares some tasty Italian dishes from his ninth cookbook, “Molto Gusto: Easy Italian Cooking,” that are easy to make and perfect for casual entertaining — including shaved ...

By Mario Batali Entree ... Delicious Recipes Celebrating Local Farmers," has two main steps: ... it's easy, sustainable and tasty. Perfect Roasted Chicken. Serves 4. For the Brine. 1 cup kosher salt.

Around these parts, Mario Batali is a little bit of a hometown here: He was born in Seattle, and his family runs the popular Pioneer Square sandwich shop/cured meats emporium that is Salumi..

Having lived in and around Bologna for three years of my life, there is probably no region in all of Italy as close to my heart as Emilia-Romagna.

Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky.