October 29, 2014 | Posted by Stephanie Banyas
October 27, 2014 | Posted by Sally Jackson
Making horchata is a process, no doubt, requiring two trips to the blender, and overnight soak, and careful straining. A labor of love? Yes. Worth it? Oh yeah. >> get the recipe and read the blog post <<
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 <<
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
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!
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!
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.
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.
August 27, 2014 | Posted by Christine Sanchez
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.