Mario Batali hangover cure
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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.
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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.
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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.
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Mario
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.

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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

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Kevin Mazur/Getty

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

Originally posted 04/10/2015 03:34PM

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RECIPE: Mario Batali’s Brussels Sprouts with Pecorino

Originally posted 12/17/2014 03:28PM

image001

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

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