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

A white oval platter topped with French breakfast 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.

A tied pork loin in the style of Porchetta on a white platter with cooked red onions and rosemary.

Pork Loin in the Style of Porchetta

A mashup of two Italian classics—arista and porchetta—that’s essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.

A halved pork Milanese cutlet on a grey oval plate with a lemon wedge and mixed spring greens.

Pork Milanese

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

A piece of grilled guinea hen with sweet corn fregula beside it, all topped with chopped scallions.

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.

Molto Italiano by Mario Batali

Peaches in Primitivo

Sliced peaches, while perfect on their own, are given a bit of an adult upgrade in this simple, classic dessert. Boozy and sweetly spiced, these aren’t your average peaches.