bridget moynahan

A traditional Thanksgiving turkey ready for the Reagan family feast

Photo credit: John Paul Filo/CBS. ©2022 CBS Broadcasting Inc. All Rights Reserved.

By John Kennedy

Are you Commissioner Frank Reagan (Tom Selleck) or his detective son Danny (Donnie Wahlberg)? Are you beat cop Eddie (Vanessa Ray) or her police sergeant husband—and Frank’s younger son—Jamie (Will Estes)? Are you patriarch and retired commissioner Henry (Len Cariou) or his assistant district attorney granddaughter, Erin (Bridget Moynahan)?

Collect the clues to find out which Blue Bloods character you resemble in this arresting personality quiz.

Watch the Blue Bloods season premiere Oct. 7 at 10 p.m. ET/PT on CBS or stream it (plus past seasons!) on Paramount+.

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Binge Watch

Vanessa Ray as Eddie and Bridget Moynahan as Erin sit next to each other on a couch staring up at someone off camera.

Eddie (Vanessa Ray) and Erin (Bridget Moynahan) in the Season 12 episode “Tangled Up in Blue”

Photo credit: CBS. © 2022 CBS Broadcasting Inc. All Rights Reserved.

1. What’s your favorite TV show?

A) Frasier

B) Magnum, P.I. (the original)

C) SEAL Team

D) The Good Wife

E) S.W.A.T.

F) I Love Lucy

Top Trait

Will Estes as Jamie wears his police uniform and holds both of his hands out with palms upturned to make a point.

Jamie (Will Estes) in the Season 12 episode “True Blue”

Photo credit: John Paul Filo. © 2021 CBS Broadcasting Inc. All Rights Reserved.

2. What do others most admire about you?

A) Your timeless wisdom

B) Your strong leadership qualities

C) Your street smarts

D) Your analytical mind

E) Your idealism

F) Your feistiness and independence

Mood Booster

Donnie Wahlberg as Danny sits at the dining room table wearing a sweater and laughing.

Danny (Donnie Wahlberg) in the Season 12 episode “Where We Stand”

Photo credit: Courtesy of CBS Entertainment/CBS. © 2022 CBS Broadcasting Inc. All Rights Reserved.

3. Complete this sentence. When I’m feeling blue, I …

A) … play or watch a handball game.

B) … go fishing.

C) … open the family album.

D) … bury myself in work.

E) … go to the gym and box.

F) … pig out on fried food.

Life Lessons

A closeup of Tom Selleck as Frank wearing a brown sweater and glasses while he sits at the dinner table.

Frank (Tom Selleck) in the Season 12 episode “The Reagan Way”

Photo credit: John Paul Filo. © 2021 CBS Broadcasting Inc. All Rights Reserved.

4. Life has taught me …

A) … that there is joy in growing older.

B) … not to act rashly. Get all the facts before making an important decision.

C) … that tragedy can strike in an instant. Savor every moment with those you love.

D) … that you can’t win them all.

E) … to be open-minded.

F) … that positive purpose is more empowering than financial wealth.

Surprise, Surprise

Len Cariou sits at the kitchen table in front of a salad bowl and cutting board with vegetables as he smiles at Frank.

Henry (Len Cariou) in the Season 12 episode “Tangled Up in Blue”

Photo credit: John Paul Filo/CBS. © 2022 CBS Broadcasting Inc. All Rights Reserved.

5. People would be surprised to know that I …

A) … have seen it all.

B) … couldn’t care less about politics.

C) … work hard to control my temper.

D) … am a sore loser.

E) … am ambitious.

F) … have a love-hate relationship with money.

Words To Live By

A bespectacled Erin inspects files and folders on a table as Jamie looks on wearing his NYPD uniform.

Erin and Jamie in the Season 12 episode “True Blue”

Photo credit: John Paul Filo. © 2021 CBS Broadcasting Inc. All Rights Reserved.

6. Pick your favorite quote:

A) “It’s a great thing getting older. You are who you are. You say what you mean.” ―Reese Witherspoon, actor

B) “All great change in America begins at the dinner table.” ―Ronald Reagan, 40th U.S. president

C) “If you cannot stop yourself from getting angry, then at least get angry about things that matter.” ―Amit Kalantri, author

D) “You don’t win a debate by suppressing discussion. You win it with a better argument.” ―Frank Sonnenberg, author

E) “Let hope inspire you, but let not idealism blind you.” ―Don Henley, musician

F) “Make your goal more than money. Make it about helping people and creating a better future.” ―Maxime Lagacé, NHL player

Role Model

Erin sits next to a row of leatherbound books and a painting of ships at sea as she stares at someone off camera.

Erin in the Season 12 episode “Firewall”

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

7. Which famous person—living or dead—do you most admire?

A) John F. Kennedy, the 35th (and first Catholic) U.S. president

B) Theodore Roosevelt, the 26th U.S. president and storied New York police commissioner

C) John McCain, longtime Arizona senator and Vietnam War hero

D) Sandra Day O’Connor and Ruth Bader Ginsburg, the first two female Supreme Court justices

E) Barack Obama, the 44th (and first African American) U.S. president

F) St. Sava the Enlightener, first archbishop of the Serbian Orthodox Church, venerated as a protector of churches, families, schools, and artisans

Pet Peeve

Danny wears a suit and tie while standing in front of a chainlink fence and graffitied wall as he stares into the distance.

Danny in the Season 12 episode “USA Today”

Photo credit: John Paul Filo. © 2021 CBS Broadcasting Inc. All Rights Reserved.

8. What is your pet peeve?

A) Political correctness

B) Politics (period)

C) Criminals who prey on the weak

D) Legal loopholes

E) Bad apple cops

F) Health food nuts

Don’t Say It

Eddie wears a chambray shirt as she sits at the dinner table and smiles sheepishly with her mouth closed.

Eddie in the Season 11 episode “Justifies the Means”

Photo credit: John Paul Filo/CBS © 2021 CBS Broadcasting Inc. All Rights Reserved.

9. I hate it when people say:

A) “You can’t teach an old dog new tricks.”

B) “Because that’s how we’ve always done it. That’s why!”

C) “I’m not responsible for my actions.”

D) “Ask me no questions and I’ll tell you no lies.”

E) “The ends justify the means.”

F) “That fruit salad was great! I’m stuffed!”

I Spy

An outline of a body in masking tape on a brown carpet.

An outline of a body … or is it?

10. When I look at this, I see ...

A) … someone who died too young.

B) … the value of each life.

C) … a mystery to be solved.

D) … a victim who deserves legal justice.

E) … a failure of the system.

F) … someone with a family.

Now, gather the evidence and find out which Blue Bloods character is most like you.

Mostly A

A smiling Henry wears a sweater vest over a brown shirt as he sits in front of filled plates at the dinner table.

Len Cariou as Henry Reagan

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly A, you’re … Henry!

You’re a bit old-school, but your steadfast values have served you well over the years—to the point that those who know you seek to soak up your wisdom. You have mastered the art of maturing gracefully. You have learned what to let go of and what to hold on to. You are who you are and you say what you mean. You’re steady as a rock with sound ethics and ideals that don’t shift with the cultural wind. That makes you a beacon of moral integrity.

Mostly B

A closeup of Frank wearing a black knit shirt with a collar.

Tom Selleck as Frank Reagan

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly B, you’re … Frank!

You’re a born leader who commands the respect of those around you, mostly because you bring out the best in others. You speak softly, but you carry a big stick that you know how to wield on the rare occasions that it’s necessary.

You’re more interested in results than office politics, but you’re adept at answering to those above you, looking out for those below you, and holding everyone accountable—including yourself. You take your responsibilities seriously and you have a strong sense of purpose, but you also know the value of downtime with family and of spending time alone.

Mostly C

A closeup of Danny outdoors wearing a shirt and tie under a fall jacket.

Donnie Wahlberg as Danny Reagan

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly C, you’re … Danny!

You act tough, but the truth is you’re a sentimental softie who feels deeply. That explains why you can be hotheaded at times. Your anger doesn’t stem from a sense of personal entitlement or victimhood. Rather, your acute sense of justice comes from being unable to abide seeing the strong taking advantage of the weak. As a result, your moral passion serves you (and others) well when it is constructively managed, but not so much when it’s impulsive. Control yourself and your emotions, and you can accomplish great things.

Mostly D

Erin stands outside in a crowd while wearing a black coat and smiling at someone off camera.

Bridget Moynahan as Erin Reagan

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly D, you’re … Erin!

You’re a bit of a workaholic, you hate to lose, and you like to argue. On the other hand, you’re dedicated to any assignment you take on, you aim to win, and you don’t sweep disagreements under the rug. You believe in honest debate and you’re open to hearing views that challenge your own.

You also have a strong sense of fairness and justice and believe every person is entitled to their day in court. Whichever side of an argument you take, it’s based on your principles—and anyone you represent is glad you’re on their side.

Mostly E

Jamie wears a blue button down and tan denim jacket as he stands outdoors and puts his hands in his jeans pockets.

Will Estes as Jamie Reagan

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly E, you’re … Jamie!

You’re an idealist, which is great as long as you don’t allow perfectionism to get in your way. You’ve got a good heart, you’re easygoing, and you’re genuinely open-minded—a positive trait provided you stick to your principles and follow your instincts. The overarching good news is that you’re very good at discerning extremes, finding balance, and navigating life’s complicated contradictions.

Mostly F

A closeup of Eddie wearing a white sweater and gold necklace and smiling.

Vanessa Ray as Eddie Janko

Photo credit: Courtesy of CBS Entertainment. All Rights Reserved.

If you answered mostly F, you’re … Eddie!

You’re a feisty, independent thinker and a straight shooter who doesn’t get offended easily. You’re also passionate about personal freedom. You don’t like being told what to think, what to eat, or how to live your life by self-proclaimed experts who might have a hidden agenda or lack real knowledge. While you can be hard-nosed in your views, you are open to counterarguments, especially when they’re backed by evidence and presented by sources you trust.

Watch the Blue Bloods season premiere Oct. 7 at 10 p.m. ET/PT on CBS or stream it (plus past seasons!) on Paramount+.

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

Fall is prime season for sports lovers. There’s the World Series, the start of both the NHL and NBA seasons, college basketball and football, and of course the NFL on CBS. Here’s a roundup of CBS and Paramount+ stars supporting their favorite teams.

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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!

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

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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

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

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

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

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 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+.

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

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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