Fish Tacos Two Ways

October 20, 2014 | Posted by Christine Sanchez

The B-Team LOVES fish tacos! But we debate the age-old question: to fry, or not to fry? After developing two recipes -- beer-battered halibut and pan-roasted red chile halibut -- we have our answer. They're so good, you need to try both! >> read the blog post <<

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Homemade Corn Tortillas

October 15, 2014 | Posted by Christine Sanchez

Freshly made corn tortillas can take your taco from tasty to delicioso. They're made with only two ingredients -- masa and water -- but it’s a bit surprising how challenging it is to get them just right. Check out this video, and you will be a corn-tortilla-making machine in no time! get the recipe and read the blog post

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Healthy Refried Beans

October 14, 2014 | Posted by Sally Jackson

Delicious and healthy refried beans – hold the lard! – are just a few simple steps away. The key to achieving tons of flavor and great texture without a lot a fat starts with cooking your own beans. Need to make these TODAY and didn’t soak your beans? Not to worry, because we have a tip for that, too!

>> get the recipe and read the blog post <<

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Olive Oil Brownies with Toasted Breadcrumbs

September 30, 2014 | Posted by Stephanie Banyas

Baking with olive oil may seem strange to Americans, but Mediterranean cooks have been doing it for centuries and with good reason….. Olive oil gives baked goods such as cakes, cookies, quick breads and muffins, a lovely fruity, floral flavor and light texture that butter just can’t deliver. Olive oil is healthy and will cut back on the cholesterol and saturated fat content of desserts too. Now, that doesn’t mean these brownies are super healthy or low calorie…but they are rich, moist and delicious!

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There IS More to Greek Cheese Than Feta. Try Manouri.

September 17, 2014 | Posted by Christine Sanchez

I was introduced to Manouri cheese about 15 years ago and have been a fan ever since. It is made from goat or sheep's milk and is actually a by-product when making feta. Soft and creamy, it crumbles beautifully and is not as salty as feta, which is sometimes a welcome characteristic. In fact I think its lovely milky flavor helps highlight Summer vegetables perfectly.

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Spanish Cheese Board Turned Salad

September 11, 2014 | Posted by Christine Sanchez

Manchego is one of my all-time favorite cheeses. Its slightly nutty flavor complements a lot of food and pairs well with cava, rose, white or red wine really well, making it a perfect cheese selection for a cheese board. I decided to turn that cheese board upside down and make it into a salad. The result? Delicioso. Check it out here and get the recipe here.

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Peel a tomato???

August 27, 2014 | Posted by Christine Sanchez

Every once in a while you may come across a recipe that calls for a peeled tomato. Check this out and you will know what to do. Gazpacho, anyone?

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When the Corn is as High as an Elephant's Eye...Make Creamed Corn!

August 25, 2014 | Posted by Stephanie Banyas

When corn is at its peak in August and you are looking for new ways to serve it..why not make an old childhood favorite..creamed corn.

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Corny Trick for You to Try with All the Fresh Corn You will Buy (corny rhyme too)

August 15, 2014 | Posted by Christine Sanchez

From farmer's markets, to farm stands, to your local super market... fresh, sweet corn is everywhere! I saw this trick on youtube and had to try it for myself. Now I share it with you! Check out a quick way to make some fresh corn. It's a keeper!

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Mesa Grill's Tomato Tortilla Soup

August 13, 2014 | Posted by Christine Sanchez

Many years ago, I was a line cook at Mesa Grill, Bobby’s first restaurant in NYC. In the summer, as part of my daily mise en place, I would make big batches of this soup.

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