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The Hamptons are usually filled with what I had hoped to leave behind in New York City.

Mario Batali

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Mario Batali
Age: 64
Born: 1960
Born: September 19
Chef
Cook
Media Personality
Restaurateur
Writer
Seattle
Washington
Mario Francesco Batali
Usually
Behinds
Behind
Leave
Hamptons
Cities
Hoped
Filled
York
City

More quotes by Mario Batali

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Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.
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The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
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I got some media coverage for using the tail, the ear, the oink.
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I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
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Any simple but delicious dish that celebrates the season and locality is what I want to be known for.
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My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.
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Every Super Bowl, I do different food each quarter from each of the hometowns of the teams competing. So I’m always hoping for cities with a gastronomic soul—not so much Indianapolis or Denver, right? For halftime we have New York hot dogs from Papaya Dog. And at the end of the game I’ve chosen a dessert based on who I think is going to win.
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I really want to be a rock star.
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Look at cookbooks with your kids and ask them what sounds good.
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The American Dream is ownership … a house, a car, a vacation home and, even better, your own business
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The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
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Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
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There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria.
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The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.
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There are two activities in life in which we can lovingly and carefully put something inside of someone we love. Cooking is the one we can do three times a day for the rest of our lives, without pills. In both activities, practice makes perfect.
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Michigan is my antidote to Manhattan. This is where I come to relax.
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What will always remain is love, passion and family time.
Mario Batali
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The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.
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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, attentive expression. If he doesn't have it ... I mean, I can teach a chimp how to cook dinner. But I cannot teach a chimp how to love it.
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All the information you could want is constantly streaming at you like a runaway truck - books, newspaper stories, Web sites, apps, how-to videos, this article you're reading, even entire magazines devoted to single subjects like charcuterie or wedding cakes or pickles.
Mario Batali