[If] we can celebrate that in a way that celebrates our love for New England as well as our love for the… — Mario Batali Copy Share Image
I can tell in two minutes if I should hire someone in the kitchen. Two minutes. It's his desire. It's that open-eyed,… — Mario Batali Copy Share Image
I think in times of bizarre strangeness, what you can and should do is spend time with your family eating lunch or… — Mario Batali Copy Share Image
Find something you love, because if you love what you do, you'll never spend a day at work. — Mario Batali Copy Share Image
I might use milk if I was using a touch of milk to make like a lasagna or a baked pasta. But… — Mario Batali Copy Share Image
If you could learn how to make a perfect lemon tart then you got a story. If you don't feel like that,… — Mario Batali Copy Share Image
My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then… — Mario Batali Copy Share Image
The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the… — Mario Batali Copy Share Image
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this… — 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 Image
[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 Image
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 Image
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 Image
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 Image
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 Image
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on. — Mario Batali Copy Share Image
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 Image
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 Image
Finishing food is about the tiny touches. In the last seconds you can change everything. — Mario Batali Copy Share Image
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