Chef Bobby Flay
Chef Bobby Flay

Bobby Flay

Kentucky Hot Brown
Rating: Unrated
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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.
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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.
Ginger Julep
Rating: Unrated
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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 
Pimiento Cheese Grits
Rating: Unrated
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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 
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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 
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 
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 
By adding two flourishes to a simple grilled turkey burger, Bobby Flay makes it fantastic. First he melts slices of smoky Gouda cheese onto the meat, then he spreads toasted buns with a sweet-spicy sauce of mustard, horseradish and honey. 10 Favorite Burgers
When Savannah cook Martha Nesbit prepared this dish on FoodNation with Bobby Flay, Flay loved it. The steaming hot grits are mixed with plenty of cheddar cheese, then topped with shrimp cooked with garlic and smoky bacon. "This is, hands down, the best dish anybody ever made for me during my travels in the U.S.," Flay said. His version of her recipe is loaded with cheddar cheese, bacon, and garlic, resulting in a flavorful dish that's ready in 25 minutes.
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Smoky Orange Vinaigrette
Rating: Unrated
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This marmalade-sweetened dressing is quintessential Bobby Flay, with bold flavors that taste best with grain salads or grilled meatMore Salad Dressing Recipes More Recipes by Bobby Flay
Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of its famous Italian-American seafood stew called cioppino (his favorite spots to enjoy the dish are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Cioppino is typically made from a variety of seafood depending on what's freshest, and the San Francisco classic often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine. Flay's version of cioppino uses generous portions of fresh shrimp, littleneck clams, and snapper. Plus: More Soup Recipes and Tips
During his visit to Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as humanly possible, then came back to New York and created a recipe that cleverly combines them both. He loves to rub large peel-and-eat shrimp with a barbecue-inspired blend of paprika, chile powder, sugar and cumin before sautéing them. More Shrimp Recipes
Oven-Roasted Pork Tenderloin
Rating: Unrated
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Chef Bobby Flay's oven-roasted pork tenderloin gets a double boost of flavor because it's filled with briny olive tapenade and coated with a spicy ancho chile rub.
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Nacho Burgers
Rating: Unrated
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Of all the burger recipes F&W has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips. Slideshow: F&W’s Best Burger Recipes 
Juicy Texas Burgers
Rating: Unrated
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Bobby Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw." More Burger Recipes
Honey Mustard Chicken
Rating: Unrated
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You haven't really had an authentic Southern restaurant experience until you've had meat-and-three: a choice of meat plus three vegetable side dishes. Here, Bobby Flay bakes chicken—the centerpiece of many a meat-and-three—with a sticky sweet-and-spicy honey glaze inspired by the Savannah Bee Company's tupelo honey. More Recipes From Bobby Flay
Bubba Hiers, brother of TV cook Paula Deen, serves fantastic grilled Gulf Coast oysters smothered in butter and Parmesan cheese at Uncle Bubba's Seafood and Oyster House in Savannah. Bobby Flay modifies the recipe by topping his oysters with a blend of butter, tarragon and hot sauce, then returning them to the grill so the butter melts into little pools in the shells. More Grilled Seafood Recipes
Grilled Asparagus Salad
Rating: Unrated
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Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives and sharp white cheddar. Each bite brings out a different combination of ingredients. Slideshow:  More Tasty Grilled Vegetable Recipes to Try 
TV chef, owner of Bolo, Mesa Grill and Bar Americain in New York, and author of half a dozen cookbooks (including Bobby Flay's Grilling for Life), Flay prefers grilling head-on shrimp in the shell because they're less likely to dry out. His recipe here is an irresistible blend of garlicky, spicy and smoky flavors. Amazing Seafood Recipes