News Chefs 26 Bobby Flay Recipes to Comfort and Delight By Food & Wine Editors Updated on June 2, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley New York chef Bobby Flay has been a household name since the '90s when he became one of the first chefs to achieve celebrity status through his appearances on the Food Network. With his countless TV shows, including Boy Meets Grill and Throwdown! with Bobby Flay, nearly 20 cookbooks, and restaurants like Bobby's Burgers and Amalfi, Flay has inspired a whole generation of home cooks. These are the recipes the TV chef and grill master shared with Food & Wine, from smoky shrimp and grits to peach cobbler and some of his favorite spins on burgers. 01 of 26 Cioppino (Seafood Stew) Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle Chef Bobby Flay's favorite San Francisco spots to enjoy cioppino are Pompei's Grotto, Nick's Lighthouse, and Tarantino's. Cioppino is typically made from a variety of seafood depending on what's freshest; Flay's version of the recipe uses generous portions of fresh shrimp, littleneck clams, and snapper. Get the Recipe 02 of 26 Grilled Asparagus Salad © Christina Holmes 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. Get the Recipe 03 of 26 Smoky Shrimp and Cheesy Grits Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Steaming hot grits are mixed with plenty of cheddar cheese, then topped with garlicky shrimp and smoky bacon for a flavorful dish that's ready in just 25 minutes. Get the Recipe 04 of 26 Dill Pickles Julia Hartbeck These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. Get the Recipe 05 of 26 Buttermilk-Biscuit Peach Cobbler © John Kernick Unlike most people who make cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy. Get the Recipe 06 of 26 Honey Mustard Chicken © Ngoc Minh Ngo 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. Get the Recipe 07 of 26 Ancho and Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema © David Malosh Bobby Flay presents his sweet-spicy salmon with black bean sauce and jalapeño crema, a recipe from the 2007 Food & Wine Classic in Aspen. Get the Recipe 08 of 26 Coconut-Buttermilk Pie with Blackberry Caramel © Michael Crook This pie 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. Get the Recipe 09 of 26 Pimiento Cheese Grits © Michael Crook 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. Get the Recipe 10 of 26 Grilled Oysters with Spicy Tarragon Butter © Ngoc Minh Ngo Bobby Flay tops his oysters with a blend of butter, tarragon, and hot sauce, then returns them to the grill so the butter melts into little pools in the shells. Get the Recipe 11 of 26 Nacho Burgers © John Kernick Of all the burger recipes F&W has run, 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. Get the Recipe 12 of 26 Kentucky Hot Brown © BARNARD & MEYER Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the extraordinary Louisville classic. Get the Recipe 13 of 26 Watermelon-Tequila Cocktails © John Kernick 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. Get the Recipe 14 of 26 Deviled Eggs with Pickled Shrimp © Michael Crook To amp up his creamy dill and chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp. Both the shrimp and hard-boiled eggs can be made a couple of days in advance. Get the Recipe 15 of 26 Fried Chicken with Honey Mustard © Michael Crook 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. Get the Recipe 16 of 26 Smoky Orange Vinaigrette © Kana Okada This marmalade-sweetened dressing is quintessential Bobby Flay; its bold flavors taste best with grain salads or grilled meat. Get the Recipe 17 of 26 Cheyenne Burgers with Onion Rings © David Malosh Double-smoked bacon, onion rings, smoked cheddar, and barbecue sauce. Oh yes! Get the Recipe 18 of 26 Peel-and-Eat Shrimp with Barbecue Spices © Ngoc Minh Ngo 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. Get the Recipe 19 of 26 Peach-Maple Ice Cream © Ngoc Minh Ngo Fresh, juicy peaches are paired with vanilla bean, pure maple syrup, and a hint of bourbon for an ice cream that's as delicious on its own as it is paired with buttery cakes and cobblers. Get the Recipe 20 of 26 Collard Greens with Black-Eyed Peas © Michael Crook 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. Get the Recipe 21 of 26 Juicy Texas Burgers © Quentin Bacon Bobby Flay created this recipe for actress Stephanie March, "a Texan who loves brisket and coleslaw." Get the Recipe 22 of 26 Ginger Julep © Michael Crook Bobby Flay's gingery take on a Southern julep is fresh and lively. The ginger-mint syrup adds a little spice to this classic cocktail, and the fresh orange juice brings the perfect touch of citrus. Get the Recipe 23 of 26 Coconut-Crab Cocktail © Tina Rupp Bobby Flay combines morsels of sweet crab with Asian flavors — lush coconut milk, piquant lime juice, and aromatic cilantro — then serves it with salty chips. Get the Recipe 24 of 26 Corn and Goat Cheese Grits © Ngoc Minh Ngo "I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese," says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish. Get the Recipe 25 of 26 Turkey Burgers with Smoked Gouda © John Kernick 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. Get the Recipe 26 of 26 Creamy Garlic Vinaigrette © Kana Okada For this tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit