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Entertaining, Food, Travel and Home

Mario Batali’s


The Chew cohost shares a delicious recipe for a worthy cause

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2½ cups fresh bread crumbs

½ cup milk

2 large eggs, lightly beaten

1 tbsp. chopped fresh rosemary, plus 1 sprig

2 tbsp. red pepper flakes, divided

1-2 tbsp. salt

1 tbsp. freshly ground black pepper

¼ cup extra-virgin olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups your favorite tomato sauce

2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4

The chef will serve this dish at his restaurant Otto in New York City June 1 to 10 to benefit his campaign

Eat (RED). Drink (RED). Save Lives.

Andrew Zimmern’s


Travel Channel’s Bizarre Foods America host shares a dessert straight from his Father’s Day menu

1 cup sugar

5 tbsp.cornstarch

½ tsp. ground cardamom

¼ tsp. salt

5 cups sliced strawberries

1 tsp. lemon zest

¼ cup aged sherry vinegar or balsamic vinegar

1 (14.1-oz.)package refrigerated piecrusts, divided

1. Preheat oven to 425º. Whisk together sugar and next 3 ingredients. Combine strawberries, lemon zest and sugar mixture. Stir in vinegar. Set aside.

2. Roll 1 piecrust to an ½-in. thickness on a lightly floured surface. Fit into a 9-in. pie plate according to package directions; fold edges under and crimp. Chill 10 minutes.

3. Spoon berry mixture into piecrust. Roll remaining piecrust to an ½-in. thickness; cut into ½-in. strips. Arrange in a lattice design over filling.

4. Bake on an aluminum-foil-lined baking sheet for 15 to 20 minutes; reduce heat to 350° and bake 30 to 45 more minutes or until bubbly and golden, shielding edges with aluminum foil during last 15 minutes if necessary. Remove to wire rack; cool 1 hour.

Serves 6 to 8

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