January 28, 2015 | Posted by Charlotte March
Okay, I admit kale chips seem like a somewhat dated concept. I’d say they “jumped the shark” right about the time Cheezy Chipotle Kale Chips landed on the shelves at Whole Foods at a whopping five bucks a bag. That being said, if you just take a step back, turn your oven to 275, and give yourself a half hour, you’ll remember why these healthy and delicious snacks became a craze in the first place.
January 24, 2015 | Posted by Stephanie Banyas
Cookies for breakfast? Yes, please! Actually, cookies are typically a part of my breakfast every day (unless, of course, I am having a candy bar or a bag of gummy worms with my coffee instead). I am, without a doubt, the least healthy eater on the B-team…but January is all about clean eating on BobbyFlay.com, so I challenged myself to create a wholesome treat that would give an energy boost and satisfy my morning need for sweetness, without any artificial flavors, colors or preservatives. Oh, and I really wanted my co-workers and all of you to love it too.
January 22, 2015 | Posted by Christine Sanchez
With bone broths in the spotlight, temperatures hovering in the teens and the B-Team focusing on clean eating for the month of January, I decided to get brothy. Few things are better than a warm soup on a cold night -- and broths are a wonderful and easy way to create flavor while keeping calories and fat in check.
January 20, 2015 | Posted by Elyse Tirrell
As someone who has a raging, passionate love affair with vegetables all year long, I’ve been pretty pumped to dive right into our Clean Eating Month here on BobbyFlay.com. With that in mind, why not introduce some lovely, cleanly prepared veggies to one of my favorite weekend activities: BRUNCH. Enter, Ratatouille Omelet!
January 17, 2015 | Posted by Charlotte March
This month is all about cleaning eating for the B-Team (and many of those who hit the holidays a bit too hard!). For me, that means not just cutting out the booze, but also ditching the dairy, meat and gluten. Basically, I'm abstaining from all of my favorite things. But even with this “deprivation,” I don't have to skip dessert.
January 14, 2015 | Posted by Sally Jackson
Make no mistake, the bowl is definitely having a moment. Açai bowls, grain bowls, savory porridge bowls…all the cool kids are eating them (at least that’s how it appears on Instagram). Is it trendy? Yes. But is it also an awesome, endlessly customizable, easy method for delicious clean eating? YES. I’m definitely on the bowl bandwagon.
January 9, 2015 | Posted by Christine Sanchez
If you're only eating yogurt with honey and fruit, you're missing out! Savory yogurt is popular in many cultures that have yogurt as part of their cuisine. In Turkey, cilbir is a savory breakfast involving yogurt and a poached egg doused with paprika or chile butter. In India, yogurt is used in multiple savory ways: added to curries, as a marinade for meat, sometimes acting as a cooling agent for all the lively, hot spices, other times adding a richness to round out a dish. You'll find strained yogurt, labneh, throughout the Middle East, often stirred with garlic or drizzled with olive oil and za'atar.
January 4, 2015 | Posted by Stephanie Banyas
One of my favorite drinks in the world is the Blueberry-Pomegranate Milkshake that is served at Bobby’s Burger Palace. I love the glorious color, the fruity scent, and the creamy texture -- it’s so thick that you have to use an extra-wide straw to drink it! I wish I could drink one every day. January is all about clean eating on BobbyFlay.com, so I decided to do an experiment: Could I take my favorite milkshake and make a wholesome version of it, with a similar flavor profile and texture, that’s healthy enough to drink on the regular?
December 29, 2014 | Posted by Christine Sanchez
According to a Southern tradition dating back hundreds of years, starting the New Year with black eyed peas brings good luck. Keeping that tasty ritual in mind, I think I have the perfect New Year’s Day brunch dish. Yes, I know that is quite some statement but I really do believe I know what I am talking about.
December 28, 2014 | 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.
December 26, 2014 | Posted by Charlotte March
Pomegranates are a hallmark fruit of the holiday season. They look like an edible Christmas ornament -- one with an incredible inner architecture of bright, gem-toned seeds, bursting with flavor. One small problem: pomegranates can be a total pain in the you-know-what to deseed...if you don't know the trick, that is! Once you know the technique, less than a minute of work stands between you and a bowl of juicy pomegranate seeds.
December 22, 2014 | Posted by Christine Sanchez
Holiday season is well underway, and you know what that means: people are BUSY! With that in mind, I developed a festive recipe that's quick enough to serve on a weeknight (with some make-aheads), and beautiful and impressive enough to serve as the centerpiece for a holiday meal.
December 19, 2014 | Posted by Sally Jackson
It seems there are a million variations on the humble latke, from the outlandish to the old school. The one thing that everyone seems to agree on: you can’t celebrate Hanukkah without them (that and that their grandmother’s latkes were the best around…).
December 17, 2014 | Posted by Stephanie Banyas
When I was growing up, Christmastime was cookie time. At about six years old, I became my mother’s baking sous chef -- and my love of baking has only grown since then. While I was way too young to actually bake the cookies, I got to help with most of the prep: chopping the nuts for Italian Horns and Thumbprints in one of those old fashioned nut choppers, removing the Hershey’s Kisses wrappers for Peanut Butter Blossoms, and mixing the colored icings for the rolled sugar cookies.
December 12, 2014 | Posted by Christine Sanchez
Let’s talk about the braise, baby! This festive, wintry dish of braised lamb shanks with toasted orzo, roasted garlic and slow-roasted tomatoes is a beloved Bobby classic from his former New York restaurant, Bolo. I worked in the kitchen and absolutely loved this dish -- but you certainly don't need to be a restaurant cook to make it!
December 11, 2014 | Posted by Elyse Tirrell
In December, with holiday parties filling up every weekend, I thought it would be a great idea to reintroduce Bobby’s take on the perfect party hors d’oeuvre: shrimp cocktail. Next time you have a craving for this well-loved appetizer, why not mix it up? Trade in the familiar red stuff for some tomatillo-horseradish cocktail sauce, Bobby's addictively zesty take on the classic.
December 2, 2014 | Posted by Stephanie Banyas
Come December, I've got one thing on the brain: BAKING! This is the one month that I get to indulge my intense love for making desserts (and my unrelenting sweet tooth) to the fullest. I've spent decades making every cookie, cake, muffin and tart under the sun -- not to mention some bettys, buckles, cobblers and crisps -- and learned quite a bit about kitchen tools along the way. I've compiled my list of favorites and essentials below, just in time for the sweetest part of the year.
November 27, 2014 | Posted by Sally Jackson
Leftovers might just be the best part of Thanksgiving dinner. Once the food coma has lifted and the those words “I’ll never eat again!” are long forgotten, a secret trip to the fridge for just one more serving of poached pears, or just a teeny sliver of gratin is always in order. And Bobby’s favorite Thanksgiving sandwich (see below)? It's enough to send you into a sweet tryptophan oblivion.
November 24, 2014 | Posted by Elyse Tirrell
Before I was lucky enough to work out of Bobby’s office with my fellow B-Teamers, I was running the front door at his restaurant, Bar Americain, on West 52nd Street in New York City. I got to know the food really well, and of course had MANY favorite items on the Amercain brasserie-style menu. I often go back to eat those perfect mussels in a green chile broth (and will always order extra bread just for dipping), and the crab coconut cocktail. YUM! But I digress…Today I need to tell you about an incredible Bar Americain salad whose recipe I “stole” to contribute to my family Thanksgiving dinner last year.
November 21, 2014 | Posted by Stephanie Banyas
Crisps, Cobbler, Buckles and Bettys! Do you know the difference between these delicious fruit desserts?