Hibiscus Soda

October 29, 2014 | Posted by Stephanie Banyas

I love making my own soda. In honor of taco month on bobbyflay.com, I created a recipe for a beloved Mexican favorite: jamaica, aka hibiscus. >> get the recipe and read the blog post <<

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Toasted Almond Horchata

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 <<

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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! &gt;&gt; read the blog post &lt;&lt;

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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!

&gt;&gt; get the recipe and read the blog post &lt;&lt;

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Cooked Tomato Salsa

October 9, 2014 | Posted by Elyse Tirrell

This easy salsa recipe's ratio of work to flavor is a good one (very little work :: loads of flavor!). Serve it with your favorite tortilla chips, or even bake your own. This would make a great topping for tacos, burritos or a Mexican-inspired grain bowl, too. Get the recipe here.

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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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Your New Favorite Breakfast: Farro Porridge

September 27, 2014 | Posted by Sally Jackson

Perhaps even more than our yogurt bowls (hello chia! ), my family LOVES oatmeal. Warm, filling, and an inherently cozy way to start the day, hot cereal is where it’s at. Rolled or steel cut, oats are what I turn to most mornings. Or they used to be, because there’s a new (ancient) grain in town.

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Bolo Lives Again, as Sangria

September 19, 2014 | Posted by Elyse Tirrell

The B-Team is on the hunt for New York City's best sangria recipes this month. While we spend spare time taste testing sangria around the city (poor, poor us), went sent a camera down to Bobby's newest restaurant, Gato. In this video, bartender extraordinaire, DJ, is demonstrating how to make the Bolo cocktail... a red wine sangria that was named in honor of Bobby's now-closed restaurant. Watch, learn, and make it at home!

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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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