October 22, 2014 | Posted by Charlotte March
As a taco fanatic and descendant of several West Texas cattle ranchers, it was initially quite difficult for me to warm to the idea of vegetarian tacos. But after exhaustive research (aka eating), I am totally hooked. Consider these tacos as inspiration for your Meatless Mondays and Taco Tuesdays.
October 20, 2014 | Posted by The B-Team
The B-Team LOVES fish tacos! But we debate the age-old question: to fry, or not to fry? After developing two recipes, we have our answer...
October 20, 2014 | Posted by Stephanie Banyas
I first heard about Barry’s Bootcamp a few years ago when it seemed to be all the rage in NYC. Even though it debuted on the west coast in 1998 and has been the workout of choice for many celebrities (Kim Kardashian, Jake Gyllenhal and Jessica Biel) for years, it didn’t make its way to the isle of Manhattan until 2011.
October 17, 2014 | Posted by The B-Team
October 15, 2014 | Posted by Christine Sanchez
When a recipe is only three ingredients, one being salt and one being water, one would expect it to fall under the category of “easy, peasy”, right? Guess again. Corn tortillas require some finesse to get just right. Armed with these tips you are sure to be a tortilla-making machine in no time.
October 15, 2014 | Posted by Sally Jackson
Refried beans – whether folded inside a tortilla with some shredded lettuce, hot sauce and grated cheese, spooned over rice, or scooped up with salty corn chips – are one of my favorite Mexican staples. If you haven’t made your own before, I highly recommend giving these a try. The sodium level in canned varieties can be extremely high, and the texture…meh. Like most things homemade, yours will be better!
October 13, 2014 | Posted by Charlotte March
Repeat after me: eh-paw-ZOH-tay.
If you have a thing for beans, you'll want to get to know and love this Mexican herb -- not just for its flavor, but for its function (it is said to combat the, ahem, negative side effects of eating beans).
October 9, 2014 | Posted by Elyse Tirrell
There are many reasons to love dining out at a Mexican restaurant, one of which happens just moments after sitting down at the table: the arrival of warm, crisp, perfectly salty tortilla chips with a fresh bowl of salsa. Here in Bobby’s test kitchen, the B-Team developed a simple and flavorful way to recreate that satisfying starter.
October 6, 2014 | Posted by Charlotte March
If hard pressed, I would have to settle on tacos as my Last Supper. So, you can imagine my delight at hearing that for an entire month the B-Team is devoting it’s attentions to this noble Mexican delicacy.
October 2, 2014 | Posted by The B-Team
Fruity guajillos, fiery chiles de arbol and fresh poblanos have already been toasted, minced and puréed in The B-Team Kitchen this week (it is taco month, after all!)...and there are more to come. Want to master chiles in your own kitchen? Follow this handy guide, excerpted from The Mesa Grill Cookbook, and you'll be a chile whisperer in no time...
October 1, 2014 | Posted by The B-Team
Welcome to taco month on bobbyflay.com! That’s right, this October is all about me, @therealtacocat…okay, and maybe a few actual tacos on the side.
September 27, 2014 | Posted by Christine Sanchez
This month it is all about the Mediterranean which has us thinking and nibbling all sorts of deliciousness. A definite noted favorite is the one and only…. (drumroll please) cheese! Within such rich and diverse food cultures our beloved cheese is consistently at the heart of it all. After all, who doesn’t like cheese?
September 26, 2014 | Posted by Stephanie Banyas
Rolling Stone magazine named it the "hot" exercise of 1993 and indoor cycling has maintained its status as one of the most popular group classes at fitness clubs all around the world. I, personally, have been taking Spin classes since 1994 (ummm, I started when I was 10, I swear) when it arrived at my local Equinox in NYC. From the moment I adjusted my seat and handle bars and started pedaling, I was immediately addicted!. Fast forward 21 years, and indoor cycling continues to be more popular than ever and is still a big part of my workout routine (I take classes 3 to 4 times a week.) I am happy to say, it still challenges me and keeps me fit and I love it just as much today as I did the first time I tried it!
September 23, 2014 | Posted by Sally Jackson
Packed with complex carbohydrates and fiber, delicious and hearty whole grains play an important part in the Mediterranean diet. Look beyond rice and pasta, because it’s worth getting to know farro, amaranth, millet, freekah and wheat berries. From the ubiquitous grain salads of the region to barley studded Italian minestrone soup to a purple-tinged French crepe made with buckwheat flour, there are as many traditional recipes as there are modern takes on these ancient grains. And yes! They’re delicious – Bobby wouldn’t have them all over GATO’s menu if they weren’t, but just as importantly to me, at least, whole grains are a healthy choice.
September 19, 2014 | Posted by Charlotte March
As Indian Summer sets up camp for a few weeks in the Bay Area, my instinct to eat as many tomatoes, melons and stone fruits runs high. To further help this cause, I head directly to Contigo, arguably one of San Francisco's best Spanish restaurants owned by Brett and Elan Emerson. Their menu, billed as “love letter to Spain” features rustic dishes inspired by the vivid flavors of Barcelona. Everything is cooked from scratch using products from local farmers, ranchers and fishmongers.
September 17, 2014 | Posted by The B-Team
September is Mediterranean month on bobbyflay.com and we’re ready for it – talking about, cooking with, and yes, EATING the incredible ingredients of that region is the perfect way to help us deal with those end-of-summer blues. Bobby has a well-documented love for the flavors of the Mediterranean and his restaurant GATO is influenced by dishes from Tunisia to Lisbon, from Turkey to Istanbul. Here are a few of the ingredients that define the region and make its varied cuisine just so tasty:
September 8, 2014 | Posted by Charlotte March
Given the Mediterranean nature of Northern California's climate it's no surprise that wine is produced here in abundance but did you know that California also makes quite a bit of olive oil?
September 3, 2014 | Posted by Stephanie Banyas
Have you seen many out of shape boxers? I haven’t. So, a few weeks ago, I, along with my colleague and fellow B-Teamer, Elyse, headed over to Title Boxing Club located in Hell’s Kitchen to take a boxing class and what we got.well,.pardon the pun…was one Hell of a workout!
Of all sports, boxing is one of the most physically demanding. It requires a blend of power, speed, balance and focus combined with excellent overall conditioning that results in a body that is lean and sculpted. .
September 1, 2014 | Posted by Charlotte March
To kick off Mediterranean month at the B-Team, I’d like to offer you a cocktail, an Ouzo cocktail that is. Ouzo, a Greek spirit distilled from grapes and flavored with anise, is typically served as an aperitif and lends itself well to sipping straight, on the rocks, or my favorite, as a cocktail. If you're fan of anything remotely liquorice or fennel - this should be your next drink!
August 26, 2014 | Posted by Charlotte March
So, I realize that this month on the B-Team is devoted to FRESH corn but I couldn't resist posting my absolute favorite, crowd-pleasing, mouth-watering snack: Caramel Corn. This recipe was developed by the lovely and talented Anna Kovel for Martha Stewart Living back in July 2010.