Mario Batali hangover cure

Mario Batali Reveals His Best Hangover Cure (and It Involves Chugging Beer)

Originally posted 06/03/2016 03:50PM

Mario Batali may have just changed the game for those who wake up feeling not-too-hot after a night out.
Read More

Mario Batali Tomato and Chorizo Spaghetti
Iain Bagwell; Inset: JB Lacroix/WireImage

Mario Batali’s Tomato & Chorizo Spaghetti Is a Weeknight Dinner Dream

Originally posted 05/31/2016 01:00PM

Mario Batali is turning the entire culinary world red for a good cause—starting with this pasta dish.
Read More

WATCH: Mario Batali and Anthony Bourdain Play an Epic Round of ‘Would You Rather’

Originally posted 05/20/2016 03:07PM

If Mario Batali and Anthony Bourdain ever want to give up their culinary careers, they have a real shot as a comic duo.
Read More


Virginia Sherwood/Bravo; Craig Sjodin/ABC

Emeril Lagasse, Mario Batali and More Chefs Answer All Your Thanksgiving Cooking Questions

Originally posted 11/19/2015 03:06PM

We are so lucky to have the Internet to consult when Thanksgiving preparation goes horribly wrong.

Read More

Mario Batali
Hector M Sanchez; Courtesy Pure Michigan

Mario Batali’s Cherry Barbecue Sauce Is Exactly What Your Cookout Needs

Originally posted 07/02/2015 02:09PM

Mario Batali has spent the past 13 summers at this lakefront home in Traverse City, Michigan, so it’s natural that some of the city’s culture has influenced his cooking over the years.
Read More

Gwyneth Paltrow
Kevin Mazur/Getty

Gwyneth Paltrow Lives on $29 a Week for Charity — See What She’s Eating!

Originally posted 04/10/2015 03:34PM

From 3-day cleanses to bone broth to sex bark, Gwyneth Paltrow‘s GOOP-approved eating habits have always seemed to catch attention.
Read More

RECIPE: Mario Batali’s Brussels Sprouts with Pecorino

Originally posted 12/17/2014 03:28PM


Photo Courtesy Mario Batali

Blanching the Brussels sprouts first helps tenderize them and bring out their flavor.

Brussels Sprouts with Pecorino 
Submitted by Mario Batali for Feeding America’s 5-Ingredient Dinner Challenge
Originally published in Molto Batali: Simple Family Meals from My Home to Yours
Serves 8 to 10

2 tbsp. salt
2 lbs. Brussels sprouts, any tough or discolored outer leaves removed
¼ cup extra virgin olive oil
2 tsp. finely chopped fresh thyme leaves
4 oz. Pecorino Romano, cut into quarter-inch cubes
Freshly ground black pepper, to taste

1. Bring 8 quarts of water to a boil in a pasta pot. Set up an ice bath nearby.

2. When the water comes to a boil, add 2 tablespoons salt. Drop the Brussels sprouts into the boiling water and when the water returns to the boil, cook for 3 minutes. Then drain the Brussels sprouts and plunge them into the ice bath. Once they have cooled, drain, trim off the tough ends, and cut them in half lengthwise.

3. In a 14-inch sauté pan, heat the oil over medium heat. Add the thyme leaves and cook until they are crispy, 2 to 3 minutes. Carefully add the Brussels sprouts to the pan (they will cause a spattering ruckus), and cook over medium heat until they are tender and starting the brown, 7 to 10 minutes.

4. Add the pecorino cubes and cook, stirring gently, until the cheese starts to melt around the edges, about 3 minutes. Season with black pepper and serve immediately.

FILED UNDER: Mario Batali , Recipes

Thank you for subscribing
to our newsletter!

Your request may take up to one week to be processed.

Sign Up
for the Great Ideas

Get the ultimate dish on the latest celebrity food news, plus exclusive recipes, decorating ideas, videos and more - for free!

Sign up for our daily newsletter and other special offers.
    Choose your newsletters
Thank you for signing up! Your request may take up to one week to be processed.
    see all newsletters