November 8, 2017 | Posted by Stephanie Banyas
We know what you are thinking…another pumpkin spice flavored recipe? Well, in all fairness, over the past few years, we have really only offered up one to devotees of www.bobbyflay.com. And while this recipe does contain pumpkin puree and pumpkin pie spice, it is so much more than that. It is a breakfast treat, a mid-day pick-me-up or just something really delicious to make with all that leftover butter, flour, spices and pumpkin puree from the holidays.
This recipe is also something else, it is easy. NO yeast or rise-time required so you can have these mixed up and baked off in about an hour.
Enjoy and Happy Holidays from the B-Team!
October 9, 2017 | Posted by Bobby Flay
The Burger of the Month for October at Bobby's Burger Palace is based on that all-American bar food classic, Buffalo Chicken Wings with Blue Cheese Dip. The Buffalo Burger is topped with Creamy Maytag Blue Cheese and house-made chipotle hot sauce. Are you going to the BBP? We are!
October 9, 2017 | Posted by The B-Team
We love radishes sliced in salads, served with butter and salt on a baguette, and garnishing a Bloody Mary. But we especially love our radishes roasted. (Yes, roasted!)
August 31, 2017 | Posted by Bobby Flay
It's the burger that is named after the cat himself, Mr. Nacho Flay...stop by any Bobby's Burger Palace locations during the month of September and tell them that Nacho Flay sent you!
June 26, 2017 | Posted by Bobby Flay
This month at Bobby's Burger Palace, we are celebrating flavors of Cheyenne, Wyoming. Our Burger of the Month for July is named after Wyoming's beautiful capital city, and is piled high with ingredients that transport me there as soon as I take a bite. I once went to a rodeo in Cheyenne, Wyoming, and one of the things that I took away from the experience was the idea for this burger; it just seems like the perfect rodeo fare. So what's inside?
May 22, 2017 | Posted by The B-Team
Any excuse to have Mexican food is fine by us! As I am sure you can imagine, on any given day at the Bobby Flay office, there is a lot going on. Our typical day includes quick lunches at our desk while working. Every once in a while, however, for holidays and occasions, we like to make lunch a little more special.
April 25, 2017 | 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...
February 1, 2017 | Posted by Stephanie Banyas
When it comes to chocolate...every day is Valentine’s Day for me. My day begins and pretty much ends with eating chocolate and lots of it. I love chocolate (obviously), I always have. I come from a chocolate-loving family. I like cheap chocolate and I like expensive chocolate; I try not to discriminate. So how could this so-called chocolate lover who has given and received chocolate for Valentine’s Day for more years than I care to remember, not know how the tradition of giving chocolate actually began? I have to admit that it never even occurred to me to ask, I was too busy eating…chocolate, of course. If you want to know the answer, just click here. Otherwise, check in for the next 14 days to see some of our favorite chocolates from around the country that you might want to order for your love this Valentine's Day. Or, if you are feeling adventurous and want to give him or her something a bit more DIY, print out one of the easy chocolate recipes that The B-Team has created just for you. Happy Valentine's Day!!!
January 24, 2017 | Posted by Sally Jackson
Chickpeas are a staple in my pantry, as they are in Bobby's restaurants. My family's favorite preparation: oven roasted with sweet cinnamon and honey. This easy snack is a sweet, crunchy, totally craveable, and best of all, healthy treat.
January 8, 2017 | Posted by Stephanie Banyas and Elyse Tirrell
In our continued search for the hottest and best workouts in New York City, a few weeks ago we signed up for a class at CityRow in the Union Square neighborhood of Manhattan. A fifty-minute rowing class? We were intrigued and a bit scared, quite frankly.
December 22, 2016 | Posted by Sally Jackson
It seems there are a million variations on the humble latke, from the outlandish to the old school. The one thing that everyone seems to agree on: you can’t celebrate Hanukkah without them (that and that their grandmother’s latkes were the best around…).
November 22, 2016 | Posted by Sally Jackson
Leftovers might just be the best part of Thanksgiving dinner. Once the food coma has lifted and the those words “I’ll never eat again!” are long forgotten, a secret trip to the fridge for just one more serving of poached pears, or just a teeny sliver of gratin is always in order. And Bobby’s favorite Thanksgiving sandwich (see below)? It's enough to send you into a sweet tryptophan oblivion.
July 1, 2016 | Posted by Bobby Flay
This holiday weekend, like most weekends in the summer, you will find me in front of my grill doing what I do best...cooking for a crowd...Friends and family will drop in and out all weekend and they will all have one thing in common...empty stomachs that need to be filled! So this July 4th, I am serving up juicy Crunch Burgers, Spiced Rubbed NY Strip Steaks with Sherry Vinegar Steak Sauce and instead of the usual pickle and mustard based potato salad, (not that there is anything wrong with that) I am thinking of something a bit more flavorful... grilled new potatoes, crispy bacon and green onion tossed in a garlicky buttermilk dressing...YUM! And, since no celebration is complete without a fabulous cocktail, there will be pitchers of Rose Sangria, scented with summer peaches and raspberries, in the fridge all weekend long! Make it!
Be safe, drink responsibly, and take a few minutes to thank all those brave men and women who fought hard and gave their lives for our freedom! Happy July 4th!
May 18, 2016 | Posted by Stephanie Banyas
May is all about vegetables on bobbyflay.com and 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?
May 12, 2016 | Posted by Stephanie Banyas
Rhubarb: you either love it or hate it. There really seems to be no gray area when it comes to this ruby red vegetable…that’s right, I said vegetable. In the US it is considered a fruit, but it actually is a vegetable!
January 6, 2016 | Posted by Sally Jackson
Make no mistake, the bowl is definitely having a moment. Açai bowls, grain bowls, savory porridge bowls…all the cool kids are eating them (at least that’s how it appears on Instagram). Is it trendy? Yes. But is it also an awesome, endlessly customizable, easy method for delicious clean eating? YES. I’m definitely on the bowl bandwagon.
December 23, 2015 | 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?
December 18, 2015 | Posted by Elyse Tirrell
In December, with holiday parties filling up every weekend, I thought it would be a great idea to reintroduce Bobby’s take on the perfect party hors d’oeuvre: shrimp cocktail. Next time you have a craving for this well-loved appetizer, why not mix it up? Trade in the familiar red stuff for some tomatillo-horseradish cocktail sauce, Bobby's addictively zesty take on the classic.
November 22, 2015 | Posted by Sally Jackson
Every year, about this time, I take part in The Great Cranberry Debate. It goes something like this (and it’s entirely in my head): Do I stick with my favorite simple sauce or branch out? Bobby makes a clementine cranberry sauce that’s so good, it has inspired me to try something new this year (while still making the classic, of course).
November 17, 2015 | Posted by The B-Team
What would you serve if you were making a vegetarian Thanksgiving? This was the very question we asked ourselves recently.