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.
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. @Mariobatali
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.
Pork Milanese
Plump pork chops are pounded into satisfying submission (whack! whack! whack!) before being breaded and gently sautéed to perfection.
Asparagus and Pecorino Salad
The asparagus in this salad is sublimely sweet and is beautifully balanced by salty pecorino and tart zinginess of lemon.
Homemade Potato Chips with Pecorino
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
Braised Short Ribs with Pumpkin Orzo
These braised short ribs from Mario Batali’s restaurant Babbo are one of David’s favorite things. One taste and you’ll understand why.
Spit-Roasted Duck with Orange and Rosemary
This spit-roasted duck by Mario Batali is slathered in orange marmalade, orange juice, and balsamic vinegar, then spun until mahogany brown.