The chef behind New York’s iconic Carbone reveals the technique that makes his cult-favorite meatballs so tender—and how to recreate them at home.

If you want to have a real-life Mario Batali sighting, don't head to one of his restaurants. Head to Eataly, the chef's massive Italian specialty foods store in NYC, at 9 a.m. on a Monday morning and ...

Chef Mario Carbone of the lauded eponymous New York City restaurant, Carbone, is joining TODAY to share two classic Italian appetizers: He shows us how to make crispy, cheesy mozzarella en carrozza ...

Q: Making meatballs for dinner. Should I fry, roast, or braise? A: I prefer not to roast, fry or bake. Often, I don’t brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef Mario Carbone, co-founder of Major Food Group, shares his signature meatball recipes.

Mario’s meatballs are one of the biggest sellers at Carbone, the high-end Italian-American “red sauce” joint in New York City, but they’re not listed on the menu. “Of course, they could be,” says chef ...

Nintendo have picked an unusual way to celebrate the US release of Super Mario Sunshine, with a world record attempt to cook the world's biggest ever bowl of pasta. Taking place in Little Italy in San ...

Add Yahoo as a preferred source to see more of our stories on Google. Homemade pesto adds a fresh, herbaceous note to this classic Italian dish. The melty mozzarella and crispy breading are the ...