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.

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.

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.

Bobby Flay presents his sweet-spicy salmon with three different sauces, including tomatillo salsa, black bean sauce and jalapeño crema (a play on Mexican sour cream). At home, omit the crema and serve the salmon with sour cream instead.

Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile—ancho chile powder and chipotle in adobo sauce—then adding peanut butter for sweetness.

"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.

Bobby Flay tops 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.

Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.

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.

The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar—epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.

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.

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.

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.

This marmalade-sweetened dressing is quintessential Bobby Flay, with bold flavors that taste best with grain salads or grilled meat.

Bobby Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."

Pair this dish with a robustly fruity rosé.

These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.