Star chef Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the over-the-top Louisville classic.
Advertisement
When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint, and fresh lime juice.
Bobby Flay's gingery take on a Southern julep is fresh and lively.
This pie from Bobby Flay is creamy and crispy, but what sets it over the top is the luscious and silky blackberry caramel made with fresh blackberries and blackberry liqueur. Slideshow: Custard & Cream Pie and Tart Recipes
The secret to Bobby Flay's delicious smoked lamb shoulder is using the Big Green Egg, a ceramic charcoal cooker that is super-easy to use and maintains consistent heat for hours. Slideshow: More Lamb Recipes
In this clever dish from Bobby Flay, he folds the classic ingredients of pimiento cheese into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos. Slideshow: Recipes for Grits
Bobby Flay's crispy fried chicken stays tender and juicy for two reasons: First, the tangy yogurt marinade and second, the fact that the chicken is roasted first, then quick-fried just before serving. Slideshow: More Fried Chicken Recipes
Advertisement
This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. Slideshow: Recipes for Southern Comfort Food Sides
To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp. Slideshow: More Recipes from Bobby Flay