Pizza Dough Cinnamon Rolls | Mario Batali
This is Leo and Benno's favorite cinnamon buns made from our own pizza dough at Otto. Couldn't be easier to make... couldn't be more delightful to chew.
Spaghetti with Sweet Garlic + Lobster | Mario Batali
At B&B Ristorante in Las Vegas, my chefs are serving up an incredible dish of spaghetti with succulent lobster, sweet caramelized garlic and zesty tomato sauce. Each portion gets a full lobster’s worth of meat and let’s just say our customers don’t hate it. Watch chef Zach Allen cook this spectacular pasta dish, then try...
Focaccia Panzanella | Mario Batali
In Tuscany, bread salad has been a crafty use of leftover bread for generations. In the last twenty years, panzanella has become very hip in retro-gastronomic nostalgia, ruling the menus in trattorie in the Boot and in the States. The trick is the super-tangy vinegar that dresses this whole madness so that the crunchy-crisp vegetables...
Fusilli con Sausage + Escarole at Otto | Mario Batali
Otto is known for its pizza, but chef Dan Drohan makes a slew of fantastic pasta as well. Watch him cook up this satisfying bowl of fusilli with sausage and escarole.
PIEROGIES | Mario Batali
When I was a child my mom celebrated our ethnic traditions. When each Christmas Eve came around, we would wait until after dark or when the first star had shown and then my mom would begin preparing a traditional Ukranian, Czech and Polish meal, which we enjoyed after we returned from midnight mass. Following the...
Cacio e Pepe | Mario Batali
Good cooking becomes great cooking when a chef can take incredibly simple ingredients and turn them into something stellar. This Cacio e Pepe from Lupa Osteria Romana is the definition of Italian soul food, and uses only a few ingredients. SaveSave SaveSave
Orecchiette | Mario Batali
Soft, chewy orecchiette (“little ears” in Italian) are paired with spicy Calabrian sausage and a rich, earthy broccoli rabe pesto in this classic from Babbo Ristorante. SaveSave
Turkey Noodle Soup | Mario Batali
Making some kind of soup the day after Thanksgiving was always something that both of my grandmothers did every year. It was very important to utilize everything that was available. This recipe is a version of one I made last year and it’s perfect for the holidays or any occasion! -Chris
Sfogliata di Mele | Mario Batali
An Italian apple tart with fennel-laced layers of puff pastry, mascarpone whipped cream and apple vinegar. This one’s a little fancy, but the flavors are sure to bring you home. SaveSave SaveSave
Gazpacho | Mario Batali
This is Anthony Sasso’s superlative version of gazpacho, which he serves at the Tapas Bar at La Sirena. Amped up with stone fruit, summer berries, chiles, and even a little gin, it’ll make you a cold soup convert. SaveSaveSaveSave SaveSave SaveSaveSaveSave SaveSave SaveSave SaveSave SaveSaveSaveSave
Shakerato | Mario Batali
Made of only three simple ingredients—espresso, sugar and ice—the shakerato is the perfect coffee drink for a warm (summer) afternoon. With a quick shake, the coffee gets foamy and sweet…and, of course, ice cold. The measurements here are starting points. Adjust the sugar-espresso ratio to your liking and add a shot of sambuca, if you...