blue bloods

Photo: St. Martin's Press

By Nate Millado

No one does family dinners quite like the Reagans on Blue Bloodsespecially during the holidays!

Of course IRL, there's so much pomp and circumstance surrounding Thanksgiving and Christmas that it's easy to lose sight of what the holiday should really be about: spending time with people you love. And what better way to spend that time than with a long, leisurely dinner full of chatting and laughing? Here are a few family favorites from The Blue Bloods Cookbook—co-authored by Erin Reagan herself, Bridget Moynahan!

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Standing Rib Roast With Cipollini Onion Sauce

Close up shot of a standing rib roast

Standing Rib Roast is one of 120 mouth-watering recipes from The Blue Bloods Cookbook.

Photo: St. Martin's Press

Both the fictional Frank Reagan and the man who plays him, Tom Selleck, are down-to-earth, no-apologies meat eaters. You can't get much meatier than a standing rib roast, especially one treated with simple seasonings and allowed to cook to luscious tenderness. We serve ours with a to-die-for cipollini onion sauce that would go just as well over chicken breasts or even on sturdy pasta. The secret lies in the red wine base that accents and brings out the sweet flavors of the roasted onions. Serve the sauce on the side for those meat eaters who don't want to dilute the pure pleasure of an excellent cut of meat perfectly cooked.
Serves 6 to 8

SAUCE
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
2 pounds cipollini onions, trimmed and peeled
1 tablespoon unsalted butter
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 cups high-quality dry red wine

RIB ROAST
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup garlic salt
One 6- to 8-pound standing rib roast

  1. Preheat the oven to 425°F.
  2. Roast the onions for the sauce: In a large bowl, combine 1⁄4 cup of the olive oil with the vinegar. Add the onions and toss until they are completely coated. Transfer the onions to a rimmed baking sheet and drizzle with any remaining dressing.
  3. Roast the onions for 50 to 60 minutes until well browned and completely soft. Transfer to a cutting board.
  4. Increase the oven temperature to 450°F.
  5. Make the rib roast: In a small bowl, combine the kosher salt, pepper, and garlic salt for the roast and stir until thoroughly mixed. Coat the roast with the rub all around. Put the roast in a roasting pan equipped with a rack and roast for 20 minutes.
  6. Lower the oven temperature to 350°F, and roast for about 18 minutes per pound, or until the internal temperature registers 125°F for medium-rare (130° to 135°F for medium). Remove from the oven and let rest for 15 to 20 minutes before slicing.
  7. When the roast has about 30 minutes of cooking time left, start the sauce: Using a sharp knife, finely dice the roasted onions.
  8. In a large skillet over medium-high heat, combine the remaining 2 tablespoons olive oil and the butter. When the butter has melted, add the garlic and cook for 3 minutes. Season with kosher salt and pepper.
  9. Add the wine and onions, reduce to maintain a gentle simmer, and cook for about 40 minutes, or until the liquid reduces and thickens to the consistency of syrup. Serve the roast, sliced, with the sauce on the side.

Caesar Salad

Close up shot of Caesar salad

Caesar salad is a classic for a reason.

Photo: St. Martin's Press

Here's yet another salad that comes complete with its own backstory. Credit for the salad goes to Caesar Cardini, a restaurant owner who, in the 1920s, whipped up a basic but amazingly tasty salad to make up for a depleted pantry during a Fourth of July dinner rush. It became an instant hit, adored for the compelling combination of delectable crunch and satisfyingly salty flavors. The anchovies add a rich, savory goodness all their own, but the original Caesar salad didn't include them, so you don't have to either (we'll understand).
Serves 4

DRESSING
3 anchovy fillets
2 tablespoons Dijon mustard
1 1⁄2 tablespoons champagne vinegar
1 1⁄2 teaspoons Worcestershire sauce
1 large garlic clove, minced
Juice of 1⁄2 large lemon
1⁄2 cup extra-virgin olive oil cheese
1⁄4 cup grated Parmesan cheese
Freshly ground black pepper


SALAD
1 large head romaine lettuce
1 cup seasoned croutons
2 tablespoons shredded Parmesan

  1. Make the dressing: In the bowl of a food processor, combine the anchovies, mustard, vinegar, Worcestershire sauce, garlic, and lemon juice. Pulse until incorporated, scraping down the sides of the bowl as necessary.
  2. With the food processor running, add the olive oil in a slow stream. Run the processor until the dressing has emulsified.
  3. Add the grated Parmesan and pepper to taste, and pulse until incorporated. Transfer to a small bowl, cover, and refrigerate for at least 1 hour and up to overnight.
  4. Assemble the salad: Trim the base of the romaine and separate the leaves. Reserve the outer leaves for another use or discard. Wash and dry the leaves of the heart.
  5. Divide the romaine heart leaves among four large salad plates. Drizzle with the dressing. Scatter croutons and sprinkle some of the shredded Parmesan over each plate. Serve any leftover dressing on the side.

Stuffed Tomatoes

Stuffed tomatoes topped with bread crumbs

Basil, provolone, and bread crumbs combine into a heavenly tomato filling.

Photo: St. Martin's Press

Italian cuisine is famous for making so much out of so few ingredients. We've exploited that in this recipe, where a little basil, some tangy provolone, and bread crumbs combine into a heavenly tomato filling. Once cooked, the tomatoes become wonderfully self-contained, single-serving sides. The tomatoes themselves are more about adding texture because the stuffing flavors dominate. That said, you can put your own stamp on the dish by the tomatoes you use—heirloom varieties, for instance, would create a wonderful varied and pretty look on the table.
Serves 4

4 large vine-ripened or beefsteak tomatoes
1 cup panko bread crumbs
1 small garlic clove, minced
2 teaspoons minced shallot
1/4 cup chopped fresh basil
1 cup grated provolone cheese
1/4 cup extra-virgin olive oil

  1. Preheat the oven to 400°F.
  2. Slice the tomatoes in half horizontally. Using a spoon, scoop out the pulp and seeds, being careful not to puncture the tomato halves.
  3. In a large bowl, combine the bread crumbs, garlic, shallot, basil, provolone, and olive oil. Stir to combine, until the bread crumbs are evenly coated with oil.
  4. Scoop the filling into the tomato shells, firming and mounding it. Arrange the tomatoes on a small baking sheet, spacing them evenly.
  5. Bake for about 30 minutes, or until the tomatoes are soft and the tops are browned. Serve warm.

Popovers

Popovers in a basket

Drop the bread—popovers are fun, cloud-like treats.

Photo: St. Martin's Press

Don't you dare buy plain bread when you can easily whip up these fun, cloud-like treats. Unlike denser breads, popovers are filled with air. They look wonderful on the table and go with just any main course you can dream up. The pocket inside can be used to hold butter, Irish Stew, tomato sauce, honey, whipped cream, or just about any sweet or savory filling, depending on how you want to use the popovers. No matter what goes on (or in!) them, they are simply satisfying without being too filling.
Serves 4 to 6; makes about 10 popovers

2 tablespoons unsalted butter
2 large eggs, at room temperature, beaten
1 cup half-and-half
1 cup all-purpose flour
1/2 teaspoon table salt
1 tablespoon grated Parmesan cheese

  1. Preheat the oven to 400°F. Liberally grease the cups of a 12-cup muffin pan with the butter. The butter should be thickly applied in each individual cup.
  2. In a small bowl, combine the eggs and half-and-half and whisk until the mixture is a uniform color and texture.
  3. In a large bowl, sift together the flour and salt. Whisk to ensure they are thoroughly blended, then pour in the egg mixture. Add the Parmesan and whisk until only tiny lumps remain.
  4. Preheat the muffin pan in the oven for 4 minutes. Right before you take the pan out of the oven, whisk the batter. Pour the batter into the hot muffin pan, filling each cup a little less than halfway.
  5. Bake for 25 minutes without opening the oven door. The popovers should be browned and crisp. Serve warm with butter.

Roasted Root Vegetables

Roasted root vegetables

Roasted root vegetables make for a fun and festive addition to any holiday table.

Photo: St. Martin's Press

Nothing makes a winter dinner quite like a big pan of roasted root vegetables coming out of the oven. Roasting brings out a remarkable depth of flavor and the inherent sweetness in these root vegetables. That flavor is boosted when you coat the vegetables lightly in high-quality olive oil and sprinkle them with rosemary. The mix of colors is fun and festive on any holiday table, but don't hesitate to substitute or add other vegetables, such as yellow squash or zucchini, as the season dictates.
Serves 4 to 6

16 heirloom carrots
2 large parsnips
2 large beets
1 head garlic
2 large sprigs fresh rosemary
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

  1. Preheat the oven to 400°F.
  2. Scrub the vegetables clean and trim them. Cut the carrots diagonally into 1-inch slices. Cut the parsnips and beets into 1-inch cubes.
  3. Peel and trim the cloves from the head of garlic. Leave the cloves whole.
  4. Strip the leaves off the rosemary sprigs, discard the stems, and mince the leaves.
  5. In a large bowl, stir together the oil and rosemary. Add the vegetables and toss to coat. Sprinkle with salt and pepper and toss again, ensuring that the vegetables are entirely coated.
  6. Spread out the vegetables evenly in a single layer on a rimmed baking sheet. Roast for 50 minutes, or until the edges of the vegetables begin to char and the vegetables are fork-tender. Serve hot.

Cover image of The Blue Bloods Cookbook featuring Bridget Moynahan cutting a roast The Blue Bloods Cookbook

All recipes reprinted with permission from The Blue Bloods Cookbook.

Watch Blue Bloods Fridays at 10 p.m. ET/PT on CBS and streaming on Paramount+.

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Blue Bloods star Donnie Wahlberg photographed for Watch Magazine.

Photo: David Needleman.

By Nate Millado

Danny Reagan is a great detective, doesn't always play by the book, and is extremely loyal—especially to his family. (Blue blood runs deep!) But there is more to Donnie Wahlberg than Danny Reagan, a role he's played on Blue Bloods since 2010. Get to know the man behind the badge!

Watch Blue Bloods Fridays at 10 p.m. ET/PT on CBS and streaming on Paramount+.

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He's a Boy-Bander for Life!

If you grew up in the late '80s or early '90s, you likely "met" Donnie as one-fifth of the biggest boy band of that era—New Kids on the Block—along with brothers Jonathan and Jordan Knight, Joey McIntyre, and Danny Wood. And while the "Step By Step" singers temporarily disbanded back in 1994, they officially reunited in 2008 and have continued touring and making music to this day! Wahlberg continually professes his "love and connection" on social to Blockheads, "the greatest fans in the history of music."

Name That Tune

Bridget Moynahan wears a black dress as she poses with Donnie Wahlberg in a tuxedo and tuxedo shirt

Bridget Moynahan wearing a Michelle Mason gown with Donnie Wahlberg, in a tuxedo and tuxedo shirt by Brooks Brothers.

Photo: David Needleman.

Wahlberg has even snuck some Easter eggs into episodes of Blue Bloods for diehard fans. He tells Showbiz Cheat Sheet: "The first season I snuck a New Kids On The Block [song] title in every episode. So I would tell, like Bridget [Moynahan]'s character, 'Hey, hang tough' and 'Call It What You Want,' 'Step by Step,'" he explained. "I was speaking in song titles pretty much every episode and nobody was really catching it because of the way I did it. But my music fans and the [NKOTB] fans definitely were catching it. And every week they would hashtag whatever the song title was. It would usually end up trending on Twitter. I love it."

Sibling Revelry

Born on August 17, 1969, Donnie is the eighth of nine Wahlberg kids (you may have heard of his younger bro, fellow actor Mark). And the family biz extends beyond Hollywood: Donnie, Mark, and older brother Paul co-own burgers-and-bar chain Wahlburgers.

Donnie Hearts Jenny

When Wahlberg sat in the hot seat with Jenny McCarthy on Watch What Happens Live back in 2012, there was such a palpable connection that even host Andy Cohen implored the Blue Bloods star to ask out the Playmate-turned-author. (He didn't.) They met again a year later on McCarthy's VH1 talk show, "and the rest, as they say, is history," Wahlberg posted on his Insta. (His now wife, who often hashtags herself as #MrsWahlberg, confessed: "Mister!!! I'll never forget how hot I thought you were the moment I met you.")

He's a Record Breaker

Oh, snap! Wahlberg holds the Guinness World Record for "Most Selfies Taken in 3 Minutes." He achieved the title aboard the New Kids on the Block Cruise in Cozumel, Mexico, with the help of his Blockheads. His 122 selfies beat the former record of 119.

He's a Method Actor

A gaunt Donnie Wahlberg pointing a gun in The Sixth Sense

Yes, that is a 139-pound Donnie Wahlberg in The Sixth Sense.

Photo: Buena Vista

Remember when Donnie Wahlberg was in The Sixth Sense? You'd be forgiven if you didn't. "Every day for years people would say, 'Dude, I didn't know that was you,'" he told USA Today in 2019 when the Oscar-nominated film turned 20. So, how badly did Wahlberg want to play the unrecognizable role of Vincent Gray, a disturbed former mental patient of Dr. Malcolm Crowe (Bruce Willis)? He not only lost 40 pounds, but he also fired his manager who told him to pass due to a low-pay offer. "I said, 'I don't care; I'd do it for free,'" says Wahlberg.

He Bleeds Green

The Massachusetts native is a diehard Boston Celtics fan! (You'll often spot him sitting court-side at home games.) Wahlberg even narrated ESPN's 30 for 30 documentary in 2017 on the longtime Celtics and Lakers rivalry.

Did You Know ...

Donnie Wahlberg in a gray suit and a dark floral shirt

Donnie Wahlberg, dressed for success.

Photo: David Needleman.

Wahlberg only wears T-shirts once (then gives them away), gets dressed in the exact same sequence every day (socks first), and cries when he's really happy, according to Us Magazine.

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Watch Blue Bloods Fridays at 10 p.m. ET/PT on CBS and streaming on Paramount+.

By Michelle Darrisaw

In CBS police procedural Blue Bloods, both drama and comfort food are always on the menu as Commissioner Frank Reagan (Tom Selleck) and the NYPD's first family fight crime and corruption on the streets of New York. The Reagans share more than just a life in law enforcement: Their love for tradition also takes center stage, namely in their fondness for Sunday dinners.

Now, 12 seasons and over 250 Sunday dinners since its premiere, the Blue Bloods weekly ritual is practically a character all its own. And in case it isn't obvious, all the gorgeous food they serve on camera is real, delicious, and actually eaten by the cast during take after take. That means finding something to please everyone in a large group with different tastes during an exceptionally long meal—a challenge that sounds pretty familiar at this time of year.

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Photo: John Paul Filo

By Nate Millado


Let's be frank: Blue Bloods has lasted for 12 seasons thanks largely to the character of Frank Reagan (Tom Selleck), the tough-love family man who runs both the Reagan household and the NYPD with fairness and diplomacy. Here are just a few of the traits that make him television's best police commish and paterfamilias extraordinaire!

Watch Blue Bloods Fridays at 10 p.m. ET/PT on CBS and streaming on Paramount+.

SUBSCRIBE NOW: Enjoy 4 Digital Plus 2 Print/Digital Issues Of Watch Per Year — For Free!


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