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Brandon Gray on Muck Rack

Brandon Gray

As seen in: Bon Appetit, Epicurious
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Articles

BA's Best Caprese Salad

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By Rick Martinez, Brandon Gray, Asha Loupy Verified, Andy Baraghani
| Epicurious Verified
Real talk: Caprese salad (insalata caprese if you're on Capri) is a dish to make when fresh tomatoes are at their peak; you should be able to smell them before you round the corner at your local farmers market. The time comes but once a year, so make the most of it. (If you're reading this in the dead of winter, try a riff with roasted tomatoes instead.) Any combination of the summer beauties will work, but we like using a mix of heirloom tomatoes for this summer salad.
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Thandai

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By Keya Wingfield, Shilpa Uskokovic, Gregory Gourdet, Brandon Gray
| Epicurious Verified
By Keya Wingfield,Shilpa Uskokovic,Gregory Gourdet,Brandon Gray,Hana Asbrink,Vallery Lomas,Rachel Gurjar Thandai welcomes spring during the festival of Holi. With flavors that are bright and complex from a mixture of nuts, seeds, spices, and rose petals, it's the ideal drink for this occasion. Served in large stainless-steel cups (which have been used in India for centuries), thandai is best when it's ice-cold.
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Asta Collins

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By Toby Maloney, Brandon Gray, Francis Mallmann, Maggie Hoffman Verified
| Epicurious Verified
The first and only vodka drink on our opening menu at The Violet Hour was intended to be the opposite of what vodka drinkers expected, so it's pretty and pink and long and bubbly, but also has a decent bitter kick. Surprise! Pink doesn't always mean sweet as candy and less sophisticated. So many eyebrows raised in alarm upon first sip, then eased into the deliciousness with a satisfied smile (okay, some were quickly sent back, too-it was 2007, after all).
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