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 Copy Share Image
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing. — Mario Batali Copy Share
[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the Italian culture… — Mario Batali Copy Share
When I was in college, I used to write little ditties and short stories and poetry for my friends. Writing a book is another… — Mario Batali Copy Share
Food is "everyday"-it has to be, or we would not survive for long. But food is never just something to eat. It is something… — Mario Batali Copy Share
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in… — Mario Batali Copy Share
Jimmy Fallon and I play regularly at the Bayonne Golf Club in Jersey. He's eighteen holes of fun. Any time we play he has… — Mario Batali Copy Share
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share
I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a… — Mario Batali Copy Share
I think that there is philanthropy and there is publicity. If you can marry the two to do something good, then I think it's… — Mario Batali Copy Share
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason… — Mario Batali Copy Share
Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of… — Mario Batali Copy Share
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's… — Mario Batali Copy Share
