October 24, 2018 | 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!
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).
September 25, 2018 | 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.
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
November 16, 2017 | Posted by The B-Team
An all-new cookbook is now available for pre-order! Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor—NOT eliminating anything from your diet.
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!)