Holiday Helper : Building a Bar

The holidays are a time of family, food, and entertaining. Chances are that you will participate in or host at least one gathering this holiday season, whether it be the office Christmas party, a dinner party with the in-laws, or a secret Santa gift swap with friends. Whatever your holiday traditions are, it's always fun to try some new ideas to make your holiday gatherings run more smoothly.

For that reason, over the next month, I'm going to be posting suggestions to make your holiday entertaining easier--so you can stop worrying about entertaining and start enjoying your holidays more.

This inaugural holiday entertaining post focuses on a delicate, and potentially costly, task: building a home bar.

The Problem

1. Space, Money, Utility--The first problem arises with complicated drinks that require a slew of ingredients to achieve a particular flavor. One of the roadblocks that I regularly meet when planning parties or researching different drinks is the number of ingredients I don't have. Cocktails are fun and festive, but they often require an array of ingredients that I don't have room for, don't want to buy, and will need to find other uses for. Want to make an Elderflower Collins (a variation on the Tom Collins)? Great, but what are you going to do with the remaining 9/10 of the bottle of elderflower syrup? If you need 5 ingredients for one cocktail and each bottle is $15, that's $75 right there.

2. Tools--Many cocktails require special tools to taste their best. For example, mojitos require crushed mint leaves and lime. While you can crush mint leaves with a spoon, or chop them very finely, the best tool to have on hand is a muddler--essentially a mortar and pestle. Cocktail shakers, strainers, and different glasses are all different tools that professional bartenders have on hand, but that are sometimes beyond the scope of a home bar.

3. Complicated Drinks--As hosts, we always aim to impress, a quality that often gets us in trouble. In an effort to keep all our guests happy, we want to offer the best quality, the most variety to suit everyone's taste, and the fanciest or tastiest drinks. This not only requires buying a lot of expensive and often unnecessary things, but also tires us out when we try to do too much.

The Solution

1. Quality and Selectivity--The problem of not having a wide enough array of alcohols and liqueurs, or not having a use for odd-ball ingredients is easily solved with careful planning. Planning a holiday cocktail menu? Choose 3 drinks to fit the occasion or the season, and make sure that at least one ingredient among them is shared. For example, if you're planning on making Cran-tinis, White Russians, and Blackberry Crushes you can use vodka as the base for each.

In the weeks ahead of your party, stock up on these basic alcohols that are essential to a home bar (italicized alcohols are necessary):

Vodka

Rum

Gin

Whiskey

Champagne

Tequila

Bourbon

These are the base for most cocktails and will offer your guests a great deal of variety. You might also want to pick up a liqueur like Kahlua or Campari.

As for oddball ingredients, sometimes you will need them. That's ok, as long as you can see yourself using them in the future. Buy the smallest bottle so that you don't need to worry about storage or waste.

Another quick note: in the weeks before the Holidays, many liquor stores will sell gift sets. Though they are sometimes pricey, they are often the same price as the free-standing bottle. If you need to buy a bottle of Vodka and a Cocktail Shaker, why not buy the Grey Goose gift set that includes the two for a good price? Free glasses and cocktail-making tools are always welcome.

2. Multi-tasking tools--Some tools will be necessary for your home bar. They will not only help you make better drinks, but will last as a piece of your cocktail arsenal for years to come. Glassware can get complicated, so you don't need to worry about having anything fancier than a set of highballs or a couple martini glasses.

Other than that, these are the tools you should definitely have:

A Boston cocktail shaker

A fine strainer

A long spoon

A jigger (or 1/4 cup size Pyrex)

3. Simple and High-Quality--There's nothing as disappointing as a poorly-executed cocktail. When you're hosting a party, the last thing you want is to be overwhelmed by making drinks. You're supposed to be having fun, not being the bartender. Learn some simple drinks that you can execute well and quickly. If there's anything a little complicated, practice it before the day of the party. Another excellent choice is making punches or using multi-serving recipes for cocktails. Punches are festive and decorative and will serve the most guests the fastest.

Happy Entertaining!

Photo courtesy of MarthaStewart.com

Turkey Tips and Tricks

If your family is anything like mine, Thanksgiving dinner is the dinner that keeps on giving. Even though we only get a small bird (usually no more than 12 pounds for 3 people), it's almost certain that we will be eating turkey in various combinations for the next week.

If you've got a lot of leftover turkey in the fridge and are looking for ways to spice up your leftovers in the next few days, take a look at these terrific variations on Thanksgiving leftovers.

Hearty Turkey Stock

When you've finished picking the bones of your turkey clean, don't throw out the carcass! You can use the leftover bones from your turkey as the base of a flavorful stock that you can use for soups, stews, and sauces. This works best the day or two after the turkey has been cooked. 

5 pound turkey carcass, with a little bit of meat still attached to the bones

3 large onions, halved with the skin on

1/2 pound of carrots, peeled and cut into large pieces

2 large celery ribs, sliced

2 tsps dried thyme

1 tsp pepper

8 sprigs of parsley

First, break up the carcass into smaller pieces. If there are pieces of meat or fat left on the bones, make sure to add them to the stock for extra flavor. Once you have done this, combine all of your ingredients in a large stockpot. Add enough cold water to submerge the ingredients by about 3 inches. 

Bring the stock to a boil and then quickly reduce to a simmer, where bubbles barely break the surface. Make sure that the stock does not boil or come to a rapid simmer. Simmer until flavorful--about 2 or 3 hours--skimming the fat off the top as it cooks.

Strain the stock through a fine sieve and discard the vegetables. To store your stock, refrigerate for up to one week or freeze for up to six months. 

Turkey BLTs

It's like the traditional favorite, except made with turkey instead of beef. A lighter alternative that will keep the lunchtime hunger at bay.

Your favorite sliced bread

Bacon

Mayonnaise

Tomato

Lettuce

Slices of turkey breast

Cook the bacon until it is the desired crispiness and dab off the excess oil on a paper towel. Meanwhile, toast your bread and chop your tomatoes. When the bread is done, add mayonnaise to each side and layer on the tomatoes, lettuce, turkey, and bacon. 

Turkey Salad Wraps

This is one of my favorite wraps that I order at the sandwich shop. The light honey-mustard and vinegar sauce is a nice kick to the turkey, and the arugula adds a bit of crunch. 

Serves 2

1 turkey breast, cooked, and diced

3 tbsps mayonnaise 

1.5 tbsps honey mustard

3/4 tsp white-wine vinegar
A few handfuls of arugula

Salt and pepper

2 wraps, preferably spinach

Take your diced turkey and put it in a medium bowl. Add the mayonnaise, mustard, vinegar, and spices, seasoning to taste, and making sure to coat the turkey thoroughly. Take the arugula and place a little in the center of each wrap, then spoon turkey salad down the center of the wrap. Fold the wrap up and serve with a side salad.

Rustic Turkey Sandwich

This take on a New England classic is sure to please. The rustic turkey sandwich, inspired by times in Vermont, combines Vermont cheddar with slices of apple for a real treat.

2 slices of toasted wheat bread

2 tsps mayonnaise

1 cup turkey meat

Half an apple, sliced

4 slices of extra-sharp cheddar cheese

Lettuce

Mustard

Bacon

Spread mayonnaise and butter on your bread. Lay down the lettuce, then the cheese and apple slices. Add the turkey and bacon and serve.

Curried Turkey Salad

Turkey can be a little on the bland side, especially after you've been eating it for days on end. What better way to spice up your turkey than to make a curry salad? This combines traditional curry salad ingredients such as celery, apple, and mayonnaise, but replaces raisins with dried cranberries, instead. An exotic take on your Thanksgiving leftovers!

2 cups of chopped and cooked turkey meat

1 apple, cored peeled, and chopped

1/4 cup dried cranberries (for an extra hint of Thanksgiving)

1 rib chopped celery

3/4 tbsp curry powder

1/2 tbsp honey

1/4 cup plain yogurt

1/4 cup mayonnaise

1/4 tsp ground ginger

Salt and pepper

In a small pan, heat your curry just enough so that it releases it's aroma. Promptly remove from heat, to avoid toasting and burning. Then, in a large bowl, combine the curry and spices with the yogurt, honey, and mayonnaise before adding the apple, celery, cranberries, and turkey. Stir to coat the turkey thoroughly and adjust spices to taste. Serve either as a side to a salad or as a sandwich.

It's as easy as pumpkin pie

Thanksgiving is not just about dinner; it's an all-day affair in the kitchen. It's a holiday centered on food: on food you eat only once a year, on traditions, on coming together to prepare a feast. So, as you and your family come together for the feast, the last thing you need--as you simultaneously watch the cranberries, the turkey, the stuffing, the breads, and the rolls--is something complicated and time-consuming.

Every year my family and I make this pie on Thanksgiving. It's not what you'd expect. It's not a complex array of ingredients tactfully concocted together and lovingly prepared for hours. It's your average pie made from prepared ingredients, and cooked on the morning of the big turkey day.

This is Libby's famous pumpkin pie recipe. Who's Libby? Oh well. You know the Libby's brand pumpkin purée? Yeah, that's her.

The Recipe:

1 (15oz) can Libby's pumpkin purée
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon*
1/2 tsp ground ginger*
1/4 tsp ground cloves*
2 large eggs
1 can (12oz) evaporated milk
2 pre-made 9-inch pie crusts OR 1 pre-made 9-inch deep-dish pie crust (either plain or graham cracker)

*if you do not have all of these spices readily available, feel free to substitute the cinnamon, cloves, ginger combination with 2 tsps of pumpkin pie spice (available from McCormick)

Preheat your oven to 425'F. Combine the dry ingredients in a small bowl. In another, larger bowl, whisk together the eggs and the pumpkin purée, then add the dry ingredients. Slowly add the evaporated milk, whisking after each addition. Place the pie crusts on a cookie sheet to avoid any spillage or leaking. Fill the pie crusts, so that they are 3/4 full and place them on the center rack of the oven. Bake at 425 for 15 minutes, and then reduce the heat to 350'F, baking for 40-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours, serve with whipped cream.

Apple Cider Pancakes

It's coming. Thanksgiving is hours away. And what is going to prepare you for a day of cooking, football, and in-laws better than a hearty and nutritious breakfast? This recipe for apple cider pancakes with a cinnamon sugar topping comes from an amazing blog written by an American in Tokyo (http://www.tokyoterrace.com/) and is sure to hit the spot on Thanksgiving morning.

If you want to save space for the truckload of turkey you'll be eating that evening, think about making these before a day of black friday shopping!

This will make a large batch of pancakes, so if you're cooking for only 2 or 3 people, you might want to either halve the recipe or save the extra dry mix for a later batch.

6 cups flour (either 3 cups whole wheat with 3 cups all purpose, or 6 cups all purpose flour)
1 1/2 tsps baking soda
3 tsps baking powder
1 tbsp salt

Place ingredients in an airtight container and store until ready to use. The ingredients below will make enough pancakes for about 3 or 4 people.

1 cup dry pancake mix from above
1 egg, separated
2 tablespoons olive oil
1/4 cup buttermilk
1/4 cup plain yogurt
1 teaspoons honey
1/2 cup apple cider (or apple juice)

Unsalted Butter (both for cooking the pancakes and topping them when they are finished)

3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon

Place the 1 cup of dry mix in a large bowl. Then, in a small bowl whisk the egg white, buttermilk, yogurt, honey, and cider. In another small bowl, whisk together the egg yolks with olive oil. Combine your wet ingredients and then add them to the dry mix until just combined. Don't be concerned if your mix is a bit lumpy; this is just fine.

Heat a pan and grease with either butter or oil. Ladle your pancake batter into the pan. When small bubbles appear, you can flip the pancakes.

While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!

The Buzz : Cocktails for a Toasty Thanksgiving

With Thanksgiving right around the corner, entertaining is probably on your mind. Even if you're not hosting the big family dinner, it's a day that will most likely be filled with food, friends, family, and a great deal of careful preparation.

If you're having people over and are in need of some holiday concoctions to keep your guests' bellies warm until the big dinner, take a look at these Thanksgiving and winter cocktails. These cocktails, taken from Martha Stewart's holiday cocktail collection, are sure to tingle taste buds. And, even better, most are non-alcoholic to keep feisty relatives under control.

Apple Pie Spiced Cider

Enjoy the flavor of a favorite fall dessert while the pie is still in the oven. This cider combines the spices found in apple pie for a hearty and warming beverage that can be served with or without brandy.

Serves six

1 1/4 quarts apple cider
3 tbsps firmly packed light-brown sugar
7 whole cinnamon sticks, (6 sticks for garnish)
1 tsp ground allspice
1/2 tsp ground ginger
Ground cloves
Freshly grated nutmeg
Salt
1/2 cup brandy (optional)

In a medium saucepan over medium heat, whisk together the cider and spices. Bring to a simmer, remove from heat, and add brandy (if desired). Serve in mugs, garnished with cinnamon sticks.

Apple Ginger Sparklers

This drink unites classic fall flavors of ginger and apple into a sparkling, non-alcoholic concoction. For extra flavor, make the ginger syrup the day before.

Serves six

2 cups sugar
1 six-inch piece fresh ginger, finely diced

4 1/2 cups sparkling apple cider
6 cinnamon sticks
6 pieces crystallized ginger

To make the ginger syrup, combine sugar, ginger, and 2 cups water in a medium saucepan. bring to a boil, reduce to a simmer, and cook for about an hour. Let cool and strain before using.

For the sparklers, place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

Cranberry Cider

Cranberries are a Thanksgiving standard. In addition to enjoying them in sauces and garnishes, try this recipe for hot cranberry cider.

Serves six to eight

2 oranges
2 quarts cranberry juice
4 three-inch cinnamon sticks
2 two-inch pieces fresh ginger, peeled and sliced lengthwise
Sugar, to taste

With a vegetable peeler or a sharp knife, remove four 3-inch-long strips of peel from orange; set aside. Juice the orange and remove the pulp. In a medium stockpot, combine orange juice, reserved orange peel, cranberry juice, cinnamon sticks, and ginger. Taste, and add sugar if desired. Heat over medium-high heat until simmering. Then, reduce heat to low and simmer 20 minutes. Strain, and discard solids. Serve hot.

Yellow Tail Thanksgiving Commercial

Love this ad for Thanksgiving!

Yellowtail Turkey Spot from San Charoenchai on Vimeo.

The Buzz : The White Lady

First off, I would like to apologize for not posting as often as I have been wont to; this week has been and continues to be insane, with two major exams that will determine my future (YAY) and the onset of various anxieties about my future and the things that need to happen before I can determine what it is, exactly.

Like many people faced with times of stress and uncertainty, I turn to the soothing effects of alcohol. Ok, that sounds really terrible. What I am saying is that after a day of studying and a stressful week, I decided to make a cocktail I had been meaning to try. I'm not an alcoholic. No worries, friends.

Legend has it that the White Lady was created in London in 1919 as a tribute to the Mata Hari. This smooth yet shockingly strong cocktail combines the freshness of gin with the subtle fruitiness of orange liquor and lemon juice. Don't be fooled by it's ghostly white appearance--one of these is powerful enough to take the sting out of a tough week.


The Recipe:

1 oz Cointreau

2 oz Bombay Sapphire gin

3/4 oz fresh-squeezed lemon juice

Splash of sprite

Ice

Chill a fancy glass and add a single ice cube. Then, combine the Cointreau, gin, and lemon juice. Top off with Sprite for a less deadly potion. Serve and enjoy.

Photo courtesy of The Science of Drink.

Squash and Spinach Gratin

For my mom's birthday, I decided to surprise her by cooking dinner and baking her a cake (see the previous post). I decided to make use of seasonal vegetables and make a butternut squash and spinach gratin, based on the recipe from epicurious.com. This dish combines the mellow taste of spinach with butter and onions and pairs it with butternut squash, topped with cream and parmigiano-reggiano. The result is an easy-to-make and hearty vegetable lasagna which is perfectly paired with a light or sparkling white wine.

The Recipe:

15 oz frozen leaf spinach, thawed
3 tablespoons unsalted butter
1 small finely chopped onion
2 garlic cloves, minced
1 teaspoons salt
1/2 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream
2 pounds butternut squash (1 large), peeled, quartered, and seeded

First, cook your spinach according to the package instructions. Once cooked, drain it of all water and set aside in a bowl. Meanwhile, melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then add the onion and garlic, stirring, until softened, 3 to 5 minutes. Add the butter, onion, and garlic to the spinach along with salt, pepper, nutmeg, and cream and stir to combine.

Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches--not glass). Cut the squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices. (This is the hardest and most time consuming step, I promise).

Now, in the manner of making a lasagna, layer squash and spinach mixture in baking dish. For each layer, use about one fifth of squash and one fourth of spinach, beginning and ending with squash. Sprinkle top layer of squash evenly with parmesan cheese and cover with parchment paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove the paper and bake gratin until browned in spots, 10 to 15 minutes.

That's it!

Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Creamed-Spinach-Gratin-236374#ixzz1d9v2ESHQ

Carrot Ginger Layer Cake with Lemon Cream Cheese Frosting

Yesterday, we celebrated my mom's birthday. She and my father had been away for the weekend, and so I had unfortunately missed the actual day; however, that wasn't going to stop me from surprising her when they got home with an already-cooked dinner and a birthday cake.

My family and I have been suffering from a sugar overload over the past week, which I am fully ready to accept as my own fault. Halloween left in its wake not only a trail of candy wrappers and smashed pumpkins, but a lot of tummies sore from too much indulgence.

Instead of making a sweet and traditional birthday cake laden with fruit and chocolate, I opted for a more modest alternative fitting both to the season and our craving for the savory.

I decided to halve the recipe for Martha Stewart's Carrot Ginger Layer Cake (see the original at http://www.marthastewart.com/344218/carrot-ginger-layer-cake-orange-cream-cheese-frosting?czone=food/cake-center/favorite-cake-recipes ) and make some slight variations in hopes of creating the perfect surprise cake.

In my version, I not only halved the recipe for a smaller (aka *not* four layer) cake, but also used ground ginger instead of fresh and a more savory lemon cream cheese frosting. The cake turned out moist and flavorful, and, above all, not too sweet. My mother was delighted with her celebration. All in all it was a not-so-sweet victory with a great deal of spice!

The Recipe:

For the cake:

1-1/2 cups all-purpose flour
1/2 cup (3 ounces) chopped pecans
1/2 pound large carrots, peeled
2 large eggs, room temperature
1/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup canola oil
1 tablespoon freshly grated ginger OR 1/2 teaspoon ground ginger and a dash of lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

For the frosting:

6 oz unsalted butter, room temperature
12 oz chilled cream cheese
1 cup confectioners' sugar, sifted
1 teaspoon lemon extract
2 tablespoons freshly grated ginger OR 1 tsp ground ginger

Heat oven to 375 degrees and lay pecans in a single layer on a baking sheet. Toast until lightly golden, for about 5 minutes. Be sure to check them very frequently as nuts burn fast and without warning. Take them out and let them cool. Reduce oven temperature to 300 degrees.

Meanwhile, using the smallest holes of a grater, grate your carrots and place them in a bowl. Mix together with eggs, buttermilk, vanilla, sugar, canola oil, and ginger until well-incorporated.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans. Divide the misture evenly between two buttered and floured pans.

Bake until a knife inserted into the middles comes out clean, about 30-40 minutes. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Meanwhile, make your frosting by creaming the butter with an electric mixer until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, lemon extract, ginger, and salt, and beat for 5 minutes.

Frost your cake and make sure to keep it cool until serving.

Bon appetit!

Restaurant Review : Eataly

If you've been keeping up with my Halloween countdown and array of ghostly goodies, you can only imagine how exhausted I was by the end of the month of October. This past week, I have been detoxing with a lot of sleep and a lot of vegetable broth and water. Ok, I'm exaggerating--I have been eating, but I've been slowed down quite a bit.

So, when my friend Lucy contacted me and asked me if I would be available for dinner, I jumped at the opportunity to eat something delicious and healthy that I did not have to cook myself.

We both work in downtown Manhattan, and decided upon the popular and iconic Eataly, located at 200 5th Avenue on 23rd Street, right across from the Flatiron building and on the same block as the Institute for Culinary Education. When I attended my cooking class at ICE, a woman in the class urged me to visit Eataly: "You're right across the street," she said. "It would be a terrible shame to miss it!" That day, as I emerged sleep-deprived and laden with baked goods, I lacked the enthusiasm to go, but this was the perfect opportunity to have a catch up with a friend over dinner and see what all the fuss was about.

Eataly is so much more than a restaurant: it's a market selling meat, fish, cheese, pasta, bread, sweets, beer, coffee, vegetables, and olive oil (to name a few), and a collection of specialized restaurants each serving a different array of meticulously-prepared foods.

As the Eataly website describes, the founder of Eataly Oscar Farinetti wanted to "make high‐quality Italian foods available to everyone, at fair prices and in an environment where people can shop, eat and learn." His partners, the award-winning Mario Batali and Lidia and Joe Bastianich, have collaborated to create a true dining experience that transports you from the heart of Manhattan to the bustle of an Italian marketplace and piazza.

Lucy and I decided to eat at the fish restaurant, Il Pesce. We got seats at the bar that overlooks the kitchen, and each enjoyed our choice of delicious and not-too-pricey seafood. I had the Spiendino di Polpo, a skewer of octopus, fingerling potatoes, and cipollini onions with a fresh lemon taste and a side of crimson beets. Lucy had Mantis Shrimp served in a delicate green pesto with a side of brocoli raab. The quality and presentation of the food was superb, and the flavors welcome and unexpected. Though we had thought of going to the gelateria afterwards for dessert, we were both too full, and instead decided to check out the Caffe Lavazza, which serves coffee, tea, beer, and aperitifs. I had a cold and generous espresso served with Amaretto, and Lucy enjoyed a hot chocolate that was like liquid happiness. All in all, it was a meal worth waiting for.

There are a variety of restaurants and food counters at Eataly, each serving a specialty for--what I would call--fair prices:

Manzo: The most formal dining experience at Eataly, serving a dizzying array of meats, and both modern and traditional Piedmontese beef dishes.
Birreria: A rooftop restaurant and brewery, serving beers brewed on premises with a fantastic view of the New York skyline. Make sure you get there early to avoid a waitist!
La Piazza: A vibrant and bustling (also, standing) eatery serving wine, charcuterie, and cheeses, from Salumi & Formaggi like Prosciutto di Parma or San Daniele from Salumeria Rosi and prosciutto cotto from Parmacotto.
Il Pesce: A fish restaurant with a wide choice of whole fish, shrimp, soups, oysters, and daily specialties from chef, Dave Pasternack. Sit at the bar to get a close-up view of the kitchen and to watch your food being cooked.
Le Verdure: A restaurant for those who appreciate a simple harvest, with plates of colorful seasonal vegetables.
La Pizza & Pasta: The Italian classic, refined.
Lavazza Caffe: A stunning coffee bar serving a wide selection of high-quality and inexpensive (compared to most coffee in New York) coffee concoctions, served with or without alcohol.

In addition to these above restaurants, you can take a look at the take-home and to-go options at Caffe Vergnano, the Pasticceria and Gelateria, Venchi Cioccolato, La Pizza & La Pasta to go, the Rosticceria, and the Paninoteca.

Photo courtesy of Mario Batali's website.