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 8, 2015 | Posted by Elyse Tirrell
During this last stretch of winter, 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!
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!
February 27, 2015 | Posted by Stephanie Banyas
Hands down, no contest, macaroni and cheese is my favorite comfort food ever. Ever! Period, end of story. No other food puts a bigger smile on my face or lifts me up when I am feeling down. Macaroni and cheese has been a part of my life since I can remember. I always chose it (along with steak) as my special birthday meal and it pretty much sustained me through college. I can eat it in any form…stove top, baked, deep-fried, on a stick, even from a box… (ok, that part is a lie: I can’t eat macaroni and cheese that comes from a box).
February 26, 2015 | Posted by Elyse Tirrell
Comfort food at my parents' house hits notes of Spain or Latin America on the regular. My sister and I were exposed to the food and customs of Spanish speaking countries our entire lives, thanks to a mom and dad who spent much of their careers teaching Spanish to high school students. Their passion for these cultures certainly rubbed off! For February's theme of comfort food, I decided to play with one of my dad's favorite Latin recipes and make it my own.
February 26, 2015 | Posted by Christine Sanchez
Comfort food, by definition, is food that provides a nostalgic or sentimental feeling...very often characterized by having a high carb level and being simple to prepare. While pancakes and waffles certainly would qualify, in my house, it is all about the Dutch Baby.
February 24, 2015 | Posted by Stephanie Banyas
To me there are few things better than French toast, one of my top five comfort foods and, without a doubt, my Number 1 breakfast/brunch food. When I was thinking about recipes that I could create for this month’s comfort food theme on bobbyflay.com, I wondered how I could take my regular French toast recipe (which is anything but regular, I must admit -- using only yolks in the custard is the key!) and turn it on its ear. Or in this case, on its crust…
February 22, 2015 | Posted by Bobby Flay
Greetings from SOBE! The whole crew is here at the annual South Beach Wine & Food Festival, soaking up the sun, talking shop, and cooking some tacos!
February 18, 2015 | Posted by Stephanie Banyas
Pork chops with applesauce may be a classic American combo, but when I think of porky comfort food I immediately think pork chops with green beans and potatoes. The dish has been in my family for close to a century: my grandmother brought the recipe with her from Calabria at the turn of the last century and made it for my mother when she was a child. My mother, in turn, made it for me and my brother when we were growing up.
February 16, 2015 | Posted by Sally Jackson
News Flash: there is a device called a slow cooker (often referred to, ala tissues and Kleenex, as a Crock Pot) that takes a mess of ingredients and turns them into dinner in just ten hours. Big deal, you may say; I can throw a whole bunch of stuff into my Dutch oven and have dinner in 4 hours. So yeah, it didn’t sound all that magical or newsworthy to me, either, and yet it seems that EVERYONE is in love with the thing! So in the name of research, and because of just how well the slow cooker seems to lend itself to our comfort food theme, I decided to take one for a test drive.
February 14, 2015 | Posted by Stephanie Banyas
Chicken and rice is pure comfort food. I think just about every culture has a version of chicken and rice that they call their own. Consider the magnificent versions: paella, from Spain, arroz con pollo from Latin America, clay pot chicken and rice from China…the countries and versions are endless. New York City even has its very own version.
February 10, 2015 | Posted by Stephanie Banyas
The history of chocolate dates back to 1900 BC and was originally prepared only as a drink: a bitter, frothy liquid, mixed with spices, wine and even corn puree, that was believed to be an aphrodisiac. Well, all I can say is that I am glad that I am living in the year 2015 AD. As lovely as that liquid concoction sounds (not!), I prefer my chocolate in bar form filled with caramel and nuts; as a flavoring for moist layer cakes, formed into chips and added to buttery brown sugar cookies, or melted and drizzled over ice cream. Just sayin’.