| Jan 31, 2013
Q: Making meatballs for dinner. Should I fry, roast, or braise?
A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....
| Jan 16, 2013
Mario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and...
| Dec 20, 2012
| 10:27 AM
No doubt about it, cooking shows and competitions are popular. Learn more about the stars of these shows by reading a biography of a famous chef. Their success stories have some qualities in common: hard work, high standards, dedication and perseverance....
| Nov 19, 2012
| 3:40 AM
Find cooking inspiration for the holidays with Martha Stewart and celeb chefs.
Download the Martha Stewart Thanksgiving cookbook packed with tips and recipes to make your holiday feast memorable.
The impressive 73-page "Thanksgiving Hotline Recipes...
| Nov 19, 2012
| 12:45 PM
102 Wall St., Norwalk, (203) 956-7134
Penne alla vodka will never appear on Bar Sügo's menu. Pasquale Pascarella, the chef-owner of the new restaurant on Wall Street in Norwalk, says that if he tried to serve an Italian-...
| Oct 22, 2012
| 7:35 AM
UPDATE: Sunday's column mentioned that we went shopping, assessed the calories and nutrition from those ingredients and realized we came up short in a few areas so I went back to WalMart for more groceries. Here is my list from that second trip:
| Oct 16, 2012
| 7:27 AM
Originally made with chestnut flour, polenta was once the catchall term for any grain boiled to a porridge and flavored with spices and cheese. When corn came from the New World to the Italian Peninsula, polenta was made with cornmeal. Today, polenta is...
| Oct 31, 2012
| 7:27 AM
Baked pasta is classic comfort food and easy to make. But it's important to follow two basic rules.
First, the pasta should not be cooked more than an hour before baking and serving, or it will lose its toothsome bite.
Second, it is importantissimo to...
| Nov 2, 2012
| 3:11 PM
When guests walk the red carpet at Emeril Lagasse's Carnivale du Vin Saturday night, they'll be helping to raise roughly two million dollars for the Emeril Lagasse Foundation. The black tie Carnivale is one of two events this weekend along with its...
| Nov 7, 2012
| 2:00 PM
"Hey did you rent that suit? Hey, did you rent that suit?" Celebrity chef Emeril Lagasse calls out guitarist Sammy Hagar on the red carpet of the Lagasse Foundation fundraiser, Carnivale du Vin. The event features world-renowned chefs like Lagasse,...
| Dec 22, 2011
Five years after Pizzeria Mozza opened on Highland Avenue and Melrose Boulevard, it's still one of the toughest reservations in town. And while the pace of new pizzeria openings, inspired by Mozza's success, has picked up, no other pizzeria so far has put...
| Dec 30, 2010
How's this for a slice of irony?
Mario Batali, dressed in a suit, no orange Crocs in sight, is seated at a gleaming restaurant counter in a Manhattan eatery, haranguing a chef who works for him: "In a down economy, green doesn't play," Batali insists...