January 17, 2019 | Posted by Elyse Tirrell
January: 'tis the season for resets and resolutions. It's not always easy to make these great new habits stick, especially when it comes to fitness. So how do we stay consistent ALL year round? Here’s what worked for me...
January 14, 2019 | Posted by Christie Bok
I’m going to let you in on a little secret. Green juice does not have to be intimidating. Neither to drink nor to make. Since kale and spinach have been the “it” green for what seems to be forever and the most commonly liquefied into fresh-pressed juice, I thought about giving Swiss chard its well-deserved fifteen minutes.
Fact: Swiss chard is every bit as healthy as kale and spinach and is an extremely nutrient-dense vegetable. It’s super high in Vitamin A, Vitamin K, Potassium and Magnesium, and I’ve always loved it. My mom, who I swear brought home a different vegetable every time she went grocery shopping when I was a kid, added chard to soups and sautes and even snuck some into smoothies. Once I started cooking, I began to appreciate how beautifully chard wilts down and its slight bitterness, which I find adds an extra layer of flavor to any dish it’s in.
If you walk right by Swiss chard in the grocery store and beeline for kale or spinach, I can’t say I’m surprised...thanks to popular culture, that is. Beyoncé helped popularize kale when she wore a sweatshirt with (K-A-L-E) written across it in a music video, and we’ve all known spinach with a little help from our sailor friend, Popeye.
The next time you’re at the grocery store, look for a leafy green with large, sturdy leaves, colorful stalks and vibrant veins. That’s Swiss chard. Once you know what you’re looking for in the produce aisle, I think you will find that chard is actually hard to overlook. It’s absolutely gorgeous. When it comes to the color of the stalk, green, red, yellow, purple and white are all possibilities; AKA “rainbow chard” when sold in a bunch.
I’ve been a fan of juices for several years and try to supplement *not replace* my meals with a big glass of green every few days. What I am not a fan of, is the price. A standard 12-ounce juice in NYC (think kale, spinach, parsley, apple, and celery) can cost between $8 to $12 before add-ons like ginger and turmeric that tack on an additional dollar or two. Yikes.
It all starts with the fresh juice.
I’m talking straight-up chard blended with a hint of cucumber, a squeeze of fresh lemon and water. That’s it!
So, how do you turn Swiss chard into the emerald green juice that won’t break the bank? There’s no fancy juicer required. Just a solid high-powered blender and a fine mesh strainer to separate the pulp will do the trick. But wait, don’t throw out the pulp just yet. Though most of the nutrients are in the juice itself, the pulp contains all of the fiber. Save it and add to soups as a natural thickening agent like Stephanie does in her Green Minestrone, or to the base of a homemade bone broth or even a vinaigrette.
Tightly covered, the juice can be stored in the refrigerator for up to two days. However, you can pour the juice into an ice cube tray and store in the freezer for up to three months. Thaw the frozen cubes as you need them or mix a few into a smoothie to make any smoothie green. If you’re looking to supercharge your day, try a glass or shot of the juice each morning. Be prepared, though, it’s going to taste green. If that’s not your thing, don’t worry, because when lightly sweetened with ginger-mint simple syrup, this juice becomes a delicious mocktail. Enjoy it as an afternoon pick-me-up or as a way to ease yourself into the green drink world. I wouldn’t be opposed to adding a splash of Prosecco for a fun brunch drink, either.
The options are really endless once you’ve made the juice. Get your green on and give Swiss chard a shot!
January 4, 2019 | Posted by Christie Bok
Welcome, 2019. But first, tea! That’s right. We’re swapping our morning coffee ritual for a delicious tea latte loaded with an antioxidant-rich spice that happens to be Bobby’s absolute favorite: cinnamon.
Why cinnamon? Well when we think about last year’s food trends, turmeric-infused golden milk lattes seemed to be the buzz at barista counters all over New York and LA. Like turmeric, cinnamon has many of its own medicinal benefits -- including properties that can fight inflammation, lower blood sugar levels and help keep your metabolism in check -- so we thought why not let this spice shine in a Triple Cinnamon Tea Latte?
Essential in our quest to making our cinnamon-centric drink was Sullivan Street Tea & Spice Company, a tiny shop tucked away on charming street in Greenwich Village that is home to hundreds of loose leaf teas and spices. If you live locally, it’s totally worth checking out!
Since we’re choosing tea over coffee as part of our New Year health kick, we decided to fully take the plunge and go caffeine-free with Rooibos tea. If you’ve never had this South African herbal red tea, you’re in for a real treat. The bold flavor is reminiscent of a black tea, yet the distinct floral qualities make it the perfect pairing with not only our homemade vanilla bean date paste, but also the Indonesian Cassia cinnamon chips we add to the tea leaves as they steep. When you brew Rooibos tea as strong as we do (2 tablespoons of loose leaf per 4 ounces of water), it mimics the mouthfeel of an espresso. If you’re not on the tea train out of fear that it’s too weak, it might help to know that we steep this tea in a French press.
If you have cinnamon at home, it’s likely Cassia cinnamon, which is known for its mild flavor, low oil content and frequent use in traditional Chinese medicine. We also steep cassia’s counterpart, True Cinnamon -- a species from Sri Lanka also commonly referred to as Ceylon or “Baker’s Cinnamon” -- in our almond milk before frothing. With a distinctly robust, complex flavor and an equally rich history of harvesting the bark whereby it is skillfully peeled into what we know as cinnamon “sticks,” there is no doubt that true cinnamon is truly something special. Though almond milk is our choice as it adds a nutty flavor and cuts a few extra calories, feel free to use cow’s milk or another dairy-free alternative such as oat or coconut. The trifecta in our latte is Vietnamese cinnamon powder. Add it to the milk while steeping and garnish with an additional pinch. We think you will immediately realize it tastes like a nostalgic cinnamon candy, Red Hots!
Of course if you can’t get to the spice shop, use any cinnamon that you have on hand. Even just one variety will create for a lovely tea latte.
January 1, 2019 | 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.
November 4, 2018 | Posted by The B-Team
The biggest food holiday of the year is only a few weeks away. Are you ready?!? The B-Team has compiled our recipes (stay tuned all month!), along with a list of our favorite kitchen tools to make the big day a whole lot easier. Sure, we could live without some of these gadgets...but we'd rather not!
October 25, 2018 | Posted by Sally Jackson
What’s pale yellow, great with Bolognese, and perfect for twirling around a fork? Not pasta, but one of my favorite winter ingredients: spaghetti squash.
October 22, 2018 | Posted by The B-Team
Pomegranates are a hallmark fruit of the holiday season. They look like an edible Christmas ornament -- one with an incredible inner architecture of bright, gem-toned seeds, bursting with flavor. One small problem: pomegranates can be a total pain in the you-know-what to deseed...if you don't know the trick, that is! Once you know the technique, less than a minute of work stands between you and a bowl of juicy pomegranate seeds.
October 20, 2018 | Posted by Stephanie Banyas
I first heard about Barry’s Bootcamp a few years ago when it seemed to be all the rage in NYC. Even though it debuted on the west coast in 1998 and has been the workout of choice for many celebrities (Kim Kardashian, Jake Gyllenhal and Jessica Biel) for years, it didn’t make its way to the isle of Manhattan until 2011.
October 10, 2018 | Posted by The B-Team
Gorgeously vibrant, orange-hued persimmons are the perfect color for a fall tablescape. But what do to with these autumnal beauties beyond piling them in a bowl for a centerpiece? We've devised a handful of ways to easily enjoy these underappreciated fall fruits (and not just as eye candy).
June 17, 2018 | 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.
June 1, 2018 | Posted by Stephanie Banyas and Elyse Tirrell
A few weeks ago, we decided to give FlyBarre a try. We arrived at FlyBarre’s Flatiron location on 21st Street in Manhattan dressed in our workout clothes and ready for the challenge… Or were we?
May 30, 2018 | Posted by Bobby Flay
It's back! One of the most popular Burgers of the Month is back at BBP for June. The Napa Burger with creamy goat cheese and Meyer lemon mustard arrives in all locations June 1. Run, drive, be driven, heck, even walk....just get there!
May 26, 2018 | Posted by The B-Team
Is it Bobby's delicious new Mediterranean-inspired restaurant, GATO, that has me in the mood or is it the blazing summer heat that has me craving one of my favorite cocktails, SANGRIA? Perhaps it is both! The B-Team is celebrating all things grilling this month and what better drink to serve at an outdoor party than fruity, colorful, refreshing sangria.
March 31, 2018 | Posted by The B-Team
If you celebrate Passover, you probably already know the simple pleasure that is a warm plate of matzo brei. If you’re like me, and you’d never even heard of it (matzo brie? Like the cheese? No, BREI, as in rhymes with “fry”), then here’s a surprisingly tasty, homey new breakfast for you to try!
March 4, 2018 | Posted by The B-Team
The B-Team loves Saint Patrick's Day (Bobby is Irish, after all), mainly for the reason we love all holidays: the food! You won't find green beer or even green clothing in our office...but you will find green soup -- and some beautiful Irish brown bread to dunk in it.
March 1, 2018 | Posted by Stephanie Banyas
Growing up a good gentile girl in a small town outside of Pittsburgh, I had never heard of a Hamentashen, much less eaten one. I didn’t experience my first triangle-shaped, fruit-filled cookie until I was 28 years old -- and it was love at first bite!
February 9, 2018 | Posted by Stephanie Banyas
Rolling Stone magazine named it the "hot" exercise of 1993 and indoor cycling has maintained its status as one of the most popular group classes at fitness clubs all around the world. I, personally, have been taking Spin classes since 1994 (ummm, I started when I was 10, I swear) when it arrived at my local Equinox in NYC. From the moment I adjusted my seat and handle bars and started pedaling, I was immediately addicted!. Fast forward 21 years, and indoor cycling continues to be more popular than ever and is still a big part of my workout routine (I take classes 3 to 4 times a week.) I am happy to say, it still challenges me and keeps me fit and I love it just as much today as I did the first time I tried it!
February 8, 2018 | Posted by Stephanie Banyas
Warm and comforting just like a grandmother's hug...This soup was the creation of my Italian grandmother who came to America from Calabria Italy at the turn of the last century. She and her cooking are missed but her memory lives on through her recipes.
Grandma Gerard’s Pastina Soup
Serves: 6 to 8
5 lbs oxtail, rinsed well and patted dry
2 medium Spanish onion, halved
2 large carrots, coarsely chopped
2 large stalks celery, coarsely chopped
2 bay leaves
1 teaspoon dried thyme
10 whole black peppercorns
1 tablespoon kosher salt
1. Combine the oxtail, onion, carrot, celery, bay leaves, thyme peppercorns and salt in a large stock and add 4 quarts of cold water. Bring to a boil over high heat, reduce the heat to medium-low and simmer until meat is tender (fall off bone) and stock has reduced, about 6 hours. During the first hours, remove the scum that rises to the top using a ladle and discard.
2. Remove the stock from the heat and let cool to room temperature, about 1 hour. Strain the soup through a strainer lined with cheesecloth into a very large bowl or another clean stockpot. Cover tightly and refrigerate overnight. You should have about 12 cups of stock. Remove the meat from the oxtail, put into a container with a tight fitting lid and refrigerate.
Beef stock, recipe above
Reserved oxtail meat
1 14.5 ounce diced tomatoes and their juices
1 teaspoon dried thyme
¼ cup pastina pasta
2 medium carrots, diced
¼ cup Heinz ketchup
Small bunch kale, ribs removed and chopped
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Grated parmesan, for serving
1. Put the stock in a large stock pot, bring to a boil over high heat and cook until reduced to about 10 cups, about 20 minutes. Add the meat, tomatoes and thyme and cook for 30 minutes.
2. Add the carrots and ketchup and cook 10 minutes longer. Add the kale, season with salt and pepper and cook until just wilted, about 5 minutes. Add the lemon juice. Ladle into bowls and serve with grated parmesan on top.
January 31, 2018 | Posted by Bobby Flay
Take a bite out of the bayou with February’s Burger of the Month. Just in time for Mardi Gras, our spice-crusted Louisiana Burger features pepper jack cheese, griddled tasso ham, spicy remoulade and hot sauce for a taste of New Orleans, minus the trip to Bourbon Street. Remember, February only has 28 days....don't let the month pass you by without trying this one!
December 4, 2017 | Posted by Bobby Flay
Oprah has her favorite things and Bobby, well, he has his favorite stuff and he is sharing it with everyone. If you are looking for that perfect holiday gift for that special man or woman or foodie or boss or hostess/host gift for all of those parties you will be attending, we got you covered. Check it out and Happy Holidays!
A well stocked bar needs more than top shelf liquors and mixers to turn out a hand crafted cocktail – you need the tools to match. This hand-turned wooden muddler is just the thing for integrating berries and fruit slices into a pitcher of sangria, and no Kentucky Derby day would be complete without the mint and sugar muddled mint julep. Bring a little character to mix, and leave the old kitchen spoons in the drawer. To purchase, go to: https://i-like-you-minneapolis.myshopify.com/
Handcrafted with real ingredients from her home town of Portland Oregon. I am obsessed with the Maple-Black Pepper Caramels, the Blackberry Gumdrops (made with real Oregon blackberries) and the Tangerine Sparkling Candy. The B-team is in love with the Dreams Come Chews! To read more about this delicious company and order some for yourself www.quincandy.com
This may not be the most obvious or glitzy of holiday gift ideas, but if you have someone on your list who is even twice as adept with an iron as I am, but still wants to look freshly pressed on the regular…oh yeah, this Shark steamer will hit it out of the ballpark. Hand me an onion and a knife and I know how to get the job done, but a wrinkled shirt and an iron? It’s not pretty. But years spent watching the professional stylists making their magic happen on the backstage of television productions have opened my eyes to the magic of steamers which get the job done with a whole lot less hassle. I particularly like this model for giving my clothes a little pick-me-up in between dry cleanings – its steam relaxes wrinkles, gets rid of any stale odors, then packs away neatly in a closet of my apartment. The dry cleaner may not thank you for this one, but they’re probably the only one. www.sharkclean.com
Shark Roboto Vacuum
Do I want my apartment to always feel clean and freshly vacuumed? Yes, of course. Do I want to spend my downtime vacuuming said apartment? Not so much. Daily housekeeper? Not this guy. Instead, I like to channel my inner George Jetson and fire up the robot. ROboto vacuum does the job for me, and for a guy who hates to vacuum, this thing is magic. Its sensors navigate across bare and carpeted floors, sliding under furniture as it picks up dust, debris, and - Nacho, I’m looking at you - cat hair with zero effort on my part. That same cat also happens to find Roboto pretty amusing: win for all. I highly doubt I'm the only guy out there who doesn't put vacuuming on the top of their favorite chore list, so try the Roboto for your gift list instead. www.sharkclean.com
The ultimate trio for every hot sauce lover! Spicy Honey, Spicy Maple and Gochujang Sriracha all blended, bottled and shipped by hand in Brookly, NY! www.bushwickkitchen.com
Curio Spice Co
Bobby is obsessed with these spice blends and the packaging too! Delicious and creative combinations of spices for endless recipe creations. Make a beautiful host/hostess gift. www.curiospice.com
Fran's Gold Bar and the new Park Bar are Bobby's favorite candy bars, "bar" none. If you haven't had, you must. Fran's truffles, caramel and chocolate sauce and salted caramels are also absolutely delicious! www.frans.com
Yes, real men use skincare and Bobby is a real man! Face oil, hand cream, shampoo and body wash are all part of Bobby's daily cleansing routine and those products are from this amazing New York apothecary and lab featuring face, body, and hair products made with natural ingredients for Women and Men. Oh, and their candles are to die for! www.malinandgoetz.com
With scents such as Blackberry-Sage, Coconut-Mango and Pineapple-Cilantro you know that Bobby Flay is on board. Illume candles have been used in the restrooms of Bobby's restaurants for years and can also be found in his home. Candles always make great gifts. www.illumecandles.com