Mario Batali has shared this creative take on prosciutto with melon with us from his book, Italian Grill!
Prosciutto and melon is a familiar combination, but here the prosciutto crisps on top of the grilled bread and the cantaloupe is served alongside for a cool contrast.
Mario Batali has shared this flavorful focaccine antipasto recipe with us from his book, Italian Grill! The bread is thick and puffs up on the grill, enabling you to also split the focaccine for sammies.
Mario Batali has shared this winning kebob recipe with us! Check out Mario's tips for cooking kebobs like a pro, here.
Jeff Gordon's legendary crew, the Rainbow Warriors, was known for some of the fastest pit stops on the circuit. You can throw these kebobs together in almost the same amount of time and, after just a few minutes on the grill, you'll have some great appetizers.
Mario Batali has shared this creative turkey recipe with us from his book, Italian Grill!
Butterflying a boneless turkey breast is not difficult, but your butcher will be happy to do this for you if you show him or her this recipe. This porky version of roasted turkey will definitely change your expectations for turkey flavor forever. Be sure not to overcook the turkey and let it rest so the juices are reabsorbed throughout the breast.
Mario Batali has shared this crowd-pleasing kebob recipe with us! Check out Mario's tips for cooking kebobs like a pro, here.
The smoky flavor of the bacon turns this into a killer dish.
Mario Batali has shared this fresh and colorful pasta recipe with us!
tags: dinner sauces and gravies pasta vegetables sauté boil simmer more
Mario Batali has shared this delicious recipe for Italian-style grilled Buffalo wings with us from his book, Italian Grill!
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Mario Batali has shared this delicious recipe for chicken kebobs with us! Check out Mario's tips for cooking kebobs like a pro, here.
These kebobs make an ideal tailgating dish because everything is already cut up, which means you only need to use a fork. That means you'll always have one hand free to hold your beer!
Mario Batali has shared this delicious recipe for juicy chicken thighs with us from his book, Italian Grill!
These chicken thighs are coated with a garlicky breadcrumb mixture and cooked slowly over the cooler part of the grill so that you end up with juicy meat and a toasted herbed crust (be sure to scoop up all of the delightful little clumps of flavorful crumbs from the grill and scatter them over the chicken). Start the thighs boned-side down so that by the time you flip them over, the “presentation side” will have dried a bit and won’t stick to the grill. The snap peas are good with almost anything – in this particular pairing, the subtle flavor of the anchovy paste in the peas echoes the anchovies in the breadcrumb coating.