Bobby Flay

01 of 17

Turkey Burgers with Smoked Gouda

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 on the Worst Crime Against Burgers

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02 of 17

Coconut-Crab Cocktail

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.

TV Chefs

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03 of 17

Honey Mustard Chicken

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.

Comfort Food Classics

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04 of 17

Chile-Honey-Glazed Salmon with Two Sauces

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.

Interview with Chef Bobby Flay

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05 of 17

Beef Burgers with Peanut-Chipotle Barbecue Sauce

White Cheddar Beef Burger with Chipotle Barbecue Sauce — © John Kernick

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.

Bobby Flay's 5 Burger Commandments

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06 of 17

Corn and Goat Cheese Grits

"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.

Delicious Grits

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07 of 17

Grilled Oysters with Spicy Tarragon Butter

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.

More Fish and Seafood Recipes

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08 of 17

Grilled Corn with Mango-Habanero Butter

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.

Summer Grilling

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09 of 17

Nacho Burgers

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.

Bobby Flay on the Worst Crime Against Burgers

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10 of 17

Barbecued Spiced Shrimp with Tomato Salad

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.

Grilling Tips from Star Chefs

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11 of 17

Grilled Asparagus Salad

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.

Grilled Vegetables

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12 of 17

Buttermilk-Biscuit Peach Cobbler

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.

Fruit Cobblers and Crisps

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13 of 17

Watermelon-Tequila Cocktails

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.