July 3, 2015 | Posted by The B-Team
Happy 4th of July! Whether you're firing up the grill, breaking out the picnic blanket or just lounging in the sun, this weekend is all about feasting and relaxing (but mostly feasting). Here's how we'll be doing it:
June 22, 2015 | Posted by Stephanie Banyas
Farmers market tables are loaded with berries (at last). And what better thing to do with them than mix them into some ice cream?! When Bobby and I were testing milkshake recipes for Bobby’s Burger Palace many years ago, I learned some interesting things about fruit milkshakes, especially fresh berry milkshakes.
June 9, 2015 | Posted by The B-Team
It's the most wonderful time of the year: grilling season! Here's a bit of inspiration for the next time you feel like playing with fire.
June 1, 2015 | Posted by The B-Team
Picnic season has arrived! Do you have your menus planned? We're here to help, with a collection of our brightest and most flavorful, portable, picnic-blanket-ready recipes.
May 26, 2015 | Posted by The B-Team
We love radishes sliced in salads, served with butter and salt on a baguette, and garnishing a Bloody Mary. But we especially love our radishes roasted. (Yes, roasted!)
May 20, 2015 | Posted by Stephanie Banyas
Rhubarb: you either love it or hate it. There really seems to be no gray area when it comes to this ruby red vegetable…that’s right, I said vegetable. In the US it is considered a fruit, but it actually is a vegetable!
May 13, 2015 | Posted by Sally Jackson
Looking for a new, refreshing, and healthy snack? Try this Mexican street food fave: jicama and cucumber spears doused with fresh lime juice and sprinkled with salt and chile powder.
May 9, 2015 | Posted by Christine Sanchez
After my gangbusters corn trick from last summer, I'm back with another sweet, easy kitchen technique!
May 1, 2015 | Posted by Christine Sanchez
Any excuse to have Mexican food is fine by us! As I am sure you can imagine, on any given day at the Bobby Flay office, there is a lot going on. Our typical day includes quick lunches at our desk while working. Every once in a while, however, for holidays and occasions, we like to make lunch a little more special.
April 22, 2015 | Posted by Elyse Tirrell
During this last stretch of cool weather, I'm doing everything I can to think spring! I'm trying to will in a new season...and one of my tactics is making this light, beautiful fish dish overflowing with bright spring vegetables (carrots, zucchini and green onion -- yum!), and steamed in parchment paper. If you observe Lent, it would also be a great meal to serve your family for Friday dinner!
April 18, 2015 | Posted by Sally Jackson
What’s pale yellow, great with Bolognese, and perfect for twirling around a fork? Not pasta, but one of my favorite winter ingredients: spaghetti squash.
April 10, 2015 | Posted by Christine Sanchez
As the old proverb says, “March comes in like a lion and out like a lamb.” After an exceptionally brutal winter in NYC, it should come as no surprise that The B-Team -- along with everyone else on the east coast! -- is majorly ready for spring.
April 7, 2015 | Posted by Sally Jackson
If you celebrate Passover, you probably already know the simple pleasure that is a warm plate of matzo brei. If you’re like me, and you’d never even heard of it (matzo brie? Like the cheese? No, BREI, as in rhymes with “fry”), then here’s a surprisingly tasty, homey new breakfast for you to try!
April 4, 2015 | Posted by Christine Sanchez
We are a family that realllllly gets into our egg-dying. It is our “Easter normal” to have over 3 dozen (beautifully decorated, if I may add) hard-boiled eggs in the refrigerator. Post-Easter, there are only so many egg salad sandwiches and deviled eggs that one can eat...I needed to find an alternative. Enter the pickled egg.
April 1, 2015 | Posted by Stephanie Banyas
I do not really like eggs, but I like ham. I like it in a house, I would eat it with a mouse (which, unfortunately, is a real possibility in Manhattan). I will eat it here or there or anywhere…I will eat it plain but, truth be told, I really prefer ham glazed. Second only to turkey, a glazed ham is an iconic holiday centerpiece, and was always served for Easter dinner when I was growing up.
March 30, 2015 | Posted by Stephanie Banyas
Most of us are lucky if we have one set of parents that love us unconditionally. I am fortunate to have two: my biological parents, Rose and George Banyas, and my surrogate parents, Barry and Sheryl Zukofsky. Rose and George are Christian, so with them I celebrate Christmas and Easter. Barry and Sheryl are Jewish, and with them I celebrate Rosh Hashanah, Hanukkah and Passover. In other words, my year is filled with great food and very special family gatherings. I am very lucky indeed!
March 17, 2015 | Posted by Charlotte March
Oh March, the beginning of the long-awaited thaw (or, for those of us living on West Coast, a minor dusting off of our flip-flops will do) and the lead-up to the greening of spring. Green veggies return to the market and I am ready for smoothie season to begin. I never really make smoothies in the winter, maybe because it’s chilly out and I am not terribly inspired to make a cabbage smoothie, so I get pretty darn jazzed when spring comes around. I love making green smoothies because it’s a stealthy way to add more fiber, vegetables and just general goodness to my diet.
March 13, 2015 | Posted by Stephanie Banyas
Did you know that authentic Irish Soda Bread has only four ingredients: flour, baking soda, salt and buttermilk? That’s it. There is no sugar, eggs or butter, no currants or caraway seeds or dill, no cheddar or Gruyere cheese in traditional Irish soda bread (those ingredients are strictly Irish-American additions). For research purposes, I decided to make a loaf of traditional soda bread and after eating (barely) a slice, I was thankful for the Irish American additions. Enough said.
March 11, 2015 | Posted by Christine Sanchez
The B-Team loves Saint Patrick's Day (Bobby is Irish, after all), mainly for the reason we love all holidays: the food! You won't find green beer or even green clothing in our office...but you will find green soup -- and some beautiful Irish brown bread to dunk in it.
March 2, 2015 | Posted by Stephanie Banyas
Growing up a good gentile girl in a small town outside of Pittsburgh, I had never heard of a Hamentashen, much less eaten one. I didn’t experience my first triangle-shaped, fruit-filled cookie until I was 28 years old -- and it was love at first bite!