The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember. Mario Batali consistentlydishgood Change image and share on social
You have to live life to its full chorizo. Mario Batali chorizofulllife Change image and share on social
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else. Mario Batali acornasparaguscook share on social
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible. Mario Batali bringcookeat share on social
I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time. Mario Batali boyexplorehappy Change image and share on social
Finishing food is about the tiny touches. In the last seconds you can change everything. Mario Batali changefinishfood Change image and share on social
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses. Mario Batali coursedraggarden Change image and share on social
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is. Mario Batali bookclassiccook Change image and share on social
Unlike curing cancer or heart disease, we already know how to beat hunger: food. Mario Batali beatcancercure Change image and share on social
The way the bankers have kind of toppled the way money is distributed, and taken most of it into their own hands, is as good as Stalin or Hitler. Mario Batali bankerdistributegood Change image and share on social
