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.
August 11, 2014 | Posted by The B-Team
Corn is busting out all over in late summer! Everywhere you look you will see bright green husks piled high in your grocery store or on the stands at your local farmer’s market. Before you fill your cart or recyclable bag here’s a few things you should know.
August 5, 2014 | Posted by Christine Sanchez
Few ingredients spell summer better than a ripe tomato if you ask me. And on a hot summer day, a delicious, cool Gazpacho made from August tomatoes is, in my opinion, one of the best ways to enjoy them.
July 16, 2014 | Posted by Charlotte March
This month the B-Team is featuring all-things grilled, whether it’s your backyard BBQ, park side picnic, or costal campsite. And where there's smoke there's s'mores!
July 8, 2014 | Posted by Christine Sanchez
After a month of tasting and testing more burgers, fries, onion rings, and yes, even shakes than I ever should, followed by a weekend where rosé, fried clam bellies, hotdogs and homemade strawberry ice cream were abundant, a month of healthy grilling sounded just perfect to me.
July 3, 2014 | Posted by Charlotte March
You’ve undoubtedly heard of Carolina Barbeque and Texas BBQ but have you ever tried Santa Maria Barbeque? Unlike the aforementioned styles, Santa Maria Barbeque doesn’t involve a long, slow cooking method or sweet sauces, but is instead a menu featuring a well-seasoned California tri-tip cooked over native red oak coals on a special hand-cranked grill, accompanied by pinquinto beans, salsa, green salad, and garlic bread.
June 21, 2014 | Posted by Christine Sanchez
Onion rings may not be something you would make every day (ok, definitely not!) however they surely would be a welcome treat next time you’re toying with the idea of cooking up some burgers for dinner.
Follow these simple steps and you will be well on your way to making the best oniony, crunchy goodness ever. Perfect for burger month, indeed!
June 9, 2014 | Posted by Charlotte March
Pardon me, can you please pass the Grey Poupon, French’s, Maille, and Beaver Sweet Hot?
May 28, 2014 | Posted by Sally Jackson
Interested in a quick and delicious way to pump up the nutritional value of your family’s meals? These frozen veggie cubes will do the trick!
May 26, 2014 | Posted by Christine Sanchez
Butternut squash: fear it not! I know it can be intimidating to some, with its awkward shape and slippery, thin skin. However, butternut squash should not be discounted; it is delicious, versatile and packed with fiber and vitamins like vitamin C, magnesium and potassium.
May 23, 2014 | Posted by Stephanie Banyas
May is all about vegetables on bobbyflay.com and one of the most popular springtime vegetables is rhubarb. That’s right, I said vegetable. Did you know that rhubarb is actually a vegetable, not a fruit?
May 19, 2014 | Posted by Stephanie Banyas
Real aged balsamic vinegar is simply magnificent; aged in oak barrels for a minimum of 12 years and up to 25 years or more.
May 15, 2014 | Posted by Stephanie Banyas
Making pancakes from scratch is a breeze if you follow a few simple rules. Watch this video to learn the techniques and then practice with Carrot Cake Pancakes with Maple Cream Cheese Drizzle.
May 9, 2014 | Posted by Christine Sanchez
Tomatillos are an ingredient that more people need to know about. Related to the caped gooseberry, they are tart, bright and fresh tasting. Wrapped in a paper-like husk, they do seem a bit mysterious. However once the husk is peeled off and the tacky skin given a quick rinse under cool water, they are ready for their closeup.
May 6, 2014 | 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 5, 2014 | 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 special occasions like birthdays, we like to make lunch a little more special. After all, we have a great kitchen and we all love to cook!
April 30, 2014 | Posted by Bobby Flay
Since GATO opened, almost two months ago, I've noticed one entree showing up on more tickets than the rest. To be honest, I was a bit surprised that this entree, in particular, was the restaurant's best-seller... mainly because it's 100% vegetarian.
April 29, 2014 | Posted by Stephanie Banyas
If you have ever made pancakes or buttermilk biscuits for breakfast or a special occasions then undoubtedly you have been left with extra buttermilk. Most recipes for pancakes and biscuits call for one or two cups of buttermilk and the smallest amount of buttermilk that you can buy, is a quart. What to do?