Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
About Mario Batali
Mario Batali needs no introduction. He's opened restaurants all over the world and recently launched Eataly, a hub of seasonal, authentic Italian cuisine in New York City. He was named “Outstanding Chef of the Year” by the James Beard foundation, and has received numerous accolades for his cookbooks and contributions to the food world. In 2008, he founded the Mario Batali Foundation, devoted to educating and empowering children.
Asparagus and Pecorino Salad
May 18, 2010 by
The asparagus in this salad is sublimely sweet and is balanced nicely by the saltiness of the pecorino cheese and tart zinginess of the dressing.
- Quick Glance
- 20 M
- 20 M
- 7
Radishes with Butter Dressing
May 11, 2010 by
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
- Quick Glance
- 10 M
- 10 M
- 3
Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo
Dec 04, 2009 by
Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.
- Quick Glance
- 1 H
- 2 H, 45 M
- 14
Spit-Roasted Duck with Orange and Rosemary
Jul 04, 2008 by
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.
- Quick Glance
- 15 M
- 2 H
- 0
Eggplant Rollatini with Goat Cheese and Pesto
Mar 19, 2008 by
Hungry for a late night snack? Goat cheese and pesto filling is rolled up inside slices of eggplant. Eat them alone or use them as a sandwich filling.
- Quick Glance
- 1
Pork Loin in the Style of Porchetta
Jul 05, 2005 by
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
Peaches in Primitivo
Apr 27, 2005 by
Serving fruit with Primitivo (a dry red wine) is tradition in Puglia. There they often chill the raisiny red wines and pour them over sliced fresh peaches.
- Quick Glance
- 15 M
- 45 M
- 0
Stuffed Calamari on the Grill
Apr 19, 1998 by
Batali stuffs his fresh calamari with plenty of Italian staples, including sun-dried tomatoes, extra-virgin olive oil, bread crumbs, and parsley.