Cheese, The Flay Whey

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?

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A New Favorite Take on an Old Mediterranean Grain

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.

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Summer's Last Gasp

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.

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The Mediterranean Pantry

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:

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OPA!

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!

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Caramel Corn

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.

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Corn 101

August 11, 2014 | Posted by The B-Team

Corn 101

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.

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OH GAZPACHO, how I love (to reinvent) thee....

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.

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Where There's Smoke, There's S'mores

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!

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FIRE UP THE (cast-iron) GRILL (pan)!

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.

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Barbeque: Cali Style

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.

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The Oh-So-Irresistable Onion Ring

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!

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Mustard Round Up: Favorites from East to West

June 9, 2014 | Posted by Charlotte March

Pardon me, can you please pass the Grey Poupon, French’s, Maille, and Beaver Sweet Hot?

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Semi-Sneaky Vegetables (aka Frozen Veggie Cubes)

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!

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All About Butternut: How to Prep and Roast a Butternut Squash

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.

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Rhubarb: The Vegetable That Acts Like a Fruit

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?

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Culinary Fake-Out: Aged Balsamic Vinegar

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.

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How to Make the Perfect Pancake

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.

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Tomatillos, Let Me Count the Ways

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.

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Cool as a Cucumber: Jicama and Cucumber Spears with Chile, Lime and Salt

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.

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