Barbeque: Cali Style

May 11, 2020 | Posted by The B-Team

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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Rhubarb: The Vegetable That Acts Like a Fruit

May 7, 2020 | Posted by The B-Team

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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Making Friends with the Slow Cooker

April 21, 2020 | Posted by Sally Jackson

News Flash: there is a device called a slow cooker (often referred to, ala tissues and Kleenex, as a Crock Pot) that takes a mess of ingredients and turns them into dinner in just ten hours. Big deal, you may say; I can throw a whole bunch of stuff into my Dutch oven and have dinner in 4 hours. So yeah, it didn’t sound all that magical or newsworthy to me, either, and yet it seems that EVERYONE is in love with the thing! So in the name of research, and because of just how well the slow cooker seems to lend itself to our comfort food theme, I decided to take one for a test drive.

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Ham I Am! Four Glazes for Your Easter Ham + A Ham Primer

April 10, 2020 | Posted by Stephanie Banyas

I do not really like eggs, but I like ham. I like it in a house, I would eat it with a mouse (which, unfortunately, is a real possibility in Manhattan). I will eat it here or there or anywhere…I will eat it plain but, truth be told, I really prefer ham glazed. Second only to turkey, a glazed ham is an iconic holiday centerpiece, and was always served for Easter dinner when I was growing up.

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California Cheese: The Ultimate Burger Toppers

March 27, 2020 | Posted by The B-Team

Want to add a little west coast flair to your burger? Check out these delicious California cheeses!

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Bobby's Turkey Meatloaf

March 14, 2020 | Posted by The B-Team

Whenever I am on the prowl for a cozy meal, I look no further than the tattered cookbooks I inherited from my grandmother. Leafing through the grease-stained pages adorned with annotations in her flowing script, I find an unlimited selection of hearty comfort foods. This year, though, having spent the month of January devoted to clean eating, it’s seems sacrilegious to dive headlong into a recipe whose first ingredients are ground veal and lard. It seems my quest for my favorite comfort food, meatloaf, would need to take a bit of detour.

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Healthy Brunching: Ratatouille Omelet!

January 25, 2020 | Posted by Elyse Tirrell

As someone who has a raging, passionate love affair with vegetables all year long, I’ve been pretty pumped to dive right into our Clean Eating Month here on With that in mind, why not introduce some lovely, cleanly prepared veggies to one of my favorite weekend activities: BRUNCH. Enter, Ratatouille Omelet!

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A Step-by-Step Guide to Perfect Kale Chips

January 8, 2020 | Posted by The B-Team

Okay, I admit kale chips seem like a somewhat dated concept. I’d say they “jumped the shark” right about the time Cheezy Chipotle Kale Chips landed on the shelves at Whole Foods at a whopping five bucks a bag. That being said, if you just take a step back, turn your oven to 275º, and give yourself a half hour, you’ll remember why these healthy and delicious snacks became a craze in the first place.

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Spice-Crusted Salmon: A Holiday Dinner That's As Impressive As It Is Quick

December 16, 2019 | Posted by The B-Team

Holiday season is well underway, and you know what that means: people are BUSY! With that in mind, I developed a festive recipe that's quick enough to serve on a weeknight (with some make-aheads), and beautiful and impressive enough to serve as the centerpiece for a holiday meal.

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The Perfect Fruitcake

December 16, 2019 | Posted by Stephanie Banyas

The poor, maligned fruit cake…probably one of the most hated cakes in the existence of baking. Is it any wonder? Would you want an incredibly dense, overly sweet, horribly boozy “cake” chock-full of fluorescent-colored candied fruit pieces?

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'Tis the Season for…Pumpkin Lattes!

November 4, 2019 | Posted by Stephanie Banyas

Growing up, I got my first taste of pumpkin each year at the Thanksgiving table and not a moment before. I waited all year for my Mom’s famous pie to be served, my (rather large) slice piled high with freshly whipped cream. Fast forward many years later, and pumpkin spice flavored everything is everywhere!

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October Burger of the Month

October 3, 2019 | Posted by The B-Team

With his love of the American Southwest well-documented, there is no burger that represents Bobby Flay better than the Nacho Burger. Spicy tomato-chipotle salsa adds spice and blue corn chips add crunch while paying tribute to that region. This burger couldn't be called Nacho without cheese and creamy queso made with Monterey Jack fill the bill perfectly.

You can taste it for yourself starting October 1 at all Bobby Burger Palaces around the country.

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Book Tour Schedule

September 9, 2019 | Posted by Bobby Flay

The release of my newest cookbook Bobby at Home is just a few weeks away. I'm excited to announce my book tour schedule, kicking off in Madison, Connecticut on Monday, September 23rd. My tour stops also include Washington, D.C., Houston, Dallas, Miami and Palm Beach. Check out all of the dates, details and links to get your tickets below. I hope to see you there!

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My New Cookbook, Bobby At Home

August 7, 2019 | Posted by Bobby Flay

Welcome to my house, where powerhouse flavors rule the day. In my most personal cookbook yet, I'm sharing over 165 bold, approachable recipes that I cook at home for family and friends. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts. Expect crowd-pleasing classics taken to the next level with exciting flavors. My new cookbook is called Bobby At Home ... Oh it's available for pre-order NOW!

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Old Time Strawberry Cream Tart

July 3, 2019 | Posted by Stephanie Banyas

As a child, I looked forward to the beginning of summer for the usual reasons: The end of another school year. The beginning of long, lazy, hot days of doing nothing but swimming, jumping rope and riding my bike. No schoolwork! But, most importantly I looked forward to it for THE return of THE Strawberry Cream Pie at The College Hill Bakery in Beaver Falls, PA.

I loved that pie more than any other summer dessert and I still remember patiently waiting for my mother to serve it to my father, brother and me at the end of our family meal. I slowly ate it, savoring every wonderful sweet, creamy, crunchy bite and praying that Mom would allow me to have seconds.

I consider myself fortunate to have many food memories from my childhood but that pie from that small bakery in that small town, remains at the top of my list. This is my homage to that pie made, I hope I did it justice. I hope you enjoy it!

Happy Summer!

PS. If you don't feel like turning on your oven...this tart works really well with a graham cracker crust too!

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How to Be a Chile Whisperer

May 25, 2019 | Posted by The B-Team

A rainbow of fresh chiles has hit the tables of the Union Square Farmers Market, just down the street from the B-Team's New York headquarters, and dried chiles are staples in our cooking (and Bobby's, of course!). Want to learn to master chiles in your own kitchen? Follow this handy guide, excerpted from The Mesa Grill Cookbook, and you'll be a chile whisperer in no time...

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5 Favorites for Cinco de Mayo

May 3, 2019 | Posted by The B-Team

It might not come as a surprise that Cinco de Mayo is one of our favorite days to cook up a feast. We (of course) love the chiles and all of the bold flavors in Mexican food, so we look forward to taking a quick break in our work day to enjoy a Cinco de Mayo party at the office, a tradition that started back in 2015. Since the holiday falls on a weekend this year, we're rounding up five of our go-to recipes for an easy Mexican/Southwestern-inspired feast at home.

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Baked at High Street

April 1, 2019 | Posted by Christie Bok

“What’s your favorite restaurant in New York?”

This is without a doubt the most frequent question that I’m asked by my family and friends.

Contemplating between three (okay, maybe a dozen) restaurants to recommend was always a struggle until I stumbled upon High Street on Hudson. Situated on the boarder of the West Village and Meatpacking District, High Street is a cozy all-day restaurant and café founded by Eli Kulp and Ellen Yin around their love of bread. Their causal menu offers exactly what I want to eat for breakfast, lunch and dinner, and after just a few bites of the trio of homemade loafs – sourdough, Anadama, and a baguette – I finally had a surefire answer for anyone looking for a dining rec. But with that answer came a burning question for me: what is the secret behind the bread?

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New York State of MNDFL

March 25, 2019 | Posted by Stephanie Banyas

A few weeks ago I posted this beautiful photo below on Instagram taken in Central Park with the caption, “trying to find the beauty in the chaos.’ If you live in NYC or if you have ever lived here, then you know exactly what I meant.

New York City is definitely one of the best cities in the world (and that is why I have chosen to live here) but is also one of the most expensive, noisy, overcrowded, filthy, competitive and did I mention noisy, overcrowded and competitive?

Every single day is filled with pressure: Work projects, competitive co-workers, subway overcrowding, public transportation delays, piles of garbage and rats...everywhere! There are nonstop traffic jams, street closures, long lines for everything. Don’t forget the newly added bike lanes and THE highest rents for some of the smallest spaces in the entire country. There is stress and then there is New York City stress.

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Irish Breakfast Frittata with Roasted Tomato Sauce and Green Onion Vinaigrette

March 12, 2019 | Posted by Elyse Tirrell

One thing that I can always expect when visiting my fiancé's (!!!) parents' home in Ireland, as soon as we arrive from Dublin airport, is a proper Irish breakfast. Also known as a "fry-up," this breakfast is complete with brown bread and Irish butter and endless pots of Barry's tea. There are poached eggs, mushrooms, roasted tomatoes, a selection of different Irish sausages, and Irish bacon (also known as rashers). It's such a warm and festive welcome after an overnight flight, and always a moment that I look forward to.

In honor of St. Patrick's Day, we are putting together a Brunch dish inspired by the flavors and ingredients that make up the Irish breakfast, and combining them into a sort of one pan meal. Roasted tomatoes are blended to create a simple sauce and green onions serve as a garnish and flavorful vinaigrette.

Serves: 6 to 8

Green Onion Vinaigrette
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced green onions (dark and pale green part only)
½ cup canola oil
½ teaspoon clover honey

1.Combine the vinegar, mustard, salt and pepper, green onions in a blender and blend until smooth. Add the oil, blend until emulsified, season with honey. 2.Scrape into bowl. Vinaigrette can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

Roasted Tomato Sauce
6 large plum tomatoes, halved lengthwise
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons cold Kerry Gold Herb & Garlic Butter, diced

1.Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Lay the tomatoes in an even layer, cut-side up on the pan and drizzle the top with the oil and season with salt and pepper.
2. Roast for 30 minutes, turn over and roast until very soft and most of their liquid has evaporated, about 45 minutes longer.
3. Transfer the tomatoes to a blender and blend until smooth. Pour the sauce into a medium sauté pan and cook until the color deepens, and the sauce thickens a bit more, about 10 minutes, stir in the butter. Cover and keep warm.

8 small yellow new potatoes, scrubbed
Kosher salt
Canola oil
3 Irish breakfast sausages
3 slices Irish bacon
8 ounces cremini mushrooms, quartered (or halved if small)
Freshly ground black pepper
6 tablespoons Kerry Gold Herb & Garlic Butter, diced
12 large eggs
Sliced green onion, for garnish, optional

1.Put potatoes in a medium pot, cover by 2-inches with cold water and add 1 tablespoon salt. Bring to a boil and cook until a skewer inserted, meets with no resistance, 12 to 15 minutes. Drain well, transfer to a cutting board, let cool for 10 minutes then slice into ¼-inch thick slices.
2. Preheat the oven to 375 degrees F. Heat 1 tablespoon of canola oil in a large (12 inch) cast iron pan or nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown on all sides and just cooked through, about 8 minutes. Remove to a plate lined with paper towels. Let cool slightly then slice crosswise into ¼-inch thick slices.
3. Add the bacon to the pan in an even layer and cook until lightly golden brown on both sides and just cooked through, about 3 minutes per side. Remove plate lined with paper towels, let cool slightly. Cut into dice.
4. Add another tablespoon of oil to the pan and heat over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown and just cooked through, about 12 minutes. Add 2 tablespoons of the butter to the pan, season with salt and pepper and stir to combine. Transfer the mushroom to a bowl with a slotted spoon.
5. Add the potatoes to the pan in a single layer, season with salt and pepper and cook until lightly golden brown on both sides, about 2 minutes per side. Add the sausage evenly over the potatoes, then add the mushrooms over the sausage, then the bacon over the mushrooms.
6. Whisk the eggs in a large bowl until light and fluffy, season with salt and pepper. Pour the eggs over the potato mixture and dot the butter over the top of the eggs. Bake in the oven until puffed around the edges and almost set in the center (the pan will hold the heat and it will continue to cook a bit after you take it out an before you slice it) about 12 minutes. Remove and let sit 5 minutes before slicing. Also, great served at room temperature.
7. Spread some of the roasted tomato sauce onto a plate, top with a slice of the frittata and spoon some of the green onion vinaigrette over the top of the frittata. Garnish with sliced green onion, if desired.

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