About Mario Batali

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. @Mariobatali

Two plates of shaved asparagus and pecorino salad on a tablecloth

Asparagus and Pecorino Salad

The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.

  • 20 M
  • 20 M
  • 1
Pork Milanese

Pork Milanese

Plump pork chops are pounded into satisfying submission before being breaded and gently sautéed to perfection.

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  • 30 M
  • 30 M
  • 0
Guinea Hen Sweet Corn Fregula

Guinea Hen with Sweet Corn Fregula

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.

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  • 40 M
  • 50 M
  • 2
Radishes with Butter Dressing

Radishes with Butter Dressing

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.

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  • 10 M
  • 10 M
  • 3
Pork Loin in the Style of Porchetta

Pork Loin in the Style of Porchetta

For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.

  • 50 M
  • 2 H, 15 M
  • 6
Molto Italiano by Mario Batali

Peaches in Primitivo

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.

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  • 15 M
  • 45 M
  • 0