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?
November 19, 2014 | Posted by Charlotte March
Thanksgiving is always a bit of a juggling act when it comes to getting everything on the table at the exact same time. Oven space is beyond scarce -- but can you imagine a world where you don’t have to tie up the oven by roasting the all-important bird? Welcome to it! This year, try grilling your turkey.
November 14, 2014 | Posted by Stephanie Banyas
Thanksgiving doesn't always have to be an elaborate event; it can be the perfect excuse to relax and spend quality time with a special someone (or two or three). When making a meal for a few, rather than a crew, preparing a whole turkey can seem like a waste. (I, for one, am sick of turkey by the next day.) If you're hosting an intimate affair this holiday, why not try something a bit smaller for your Thanksgiving feast?
November 6, 2014 | Posted by Charlotte March
Gorgeously vibrant, orange-hued persimmons are the perfect color for a fall holiday tablescape. But what do to with these autumnal beauties beyond piling them in a bowl for a centerpiece? I've devised a handful of ways to easily enjoy these underappreciated fall fruits (and not just as eye candy).
October 29, 2014 | Posted by Stephanie Banyas
I love making my own soda (check out my recipe for homemade cream soda!). In honor of taco month on bobbyflay.com, I created a recipe for a beloved Mexican favorite: jamaica, aka hibiscus.
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 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 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...
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 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 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.