Chef Bobby Flay surprises an FDNY station with an Italian feast. With the help of the fire fighters, he cooks a pizza with hot sausage, grilled peppers and onions, and oregano ricotta. He then prepares an antipasto with mozzarella, grilled tomatoes and peppers, and finishes the menu with 18 Porterhouse steaks.
Chef Bobby Flay introduces us to his favorite meal, brunch. He makes an easy but plentiful brunch for a large crowd. The brunch consists of corn muffins with a blueberry butter, grilled pineapple with marscapone cheese, ham steaks and a tasty coconut cake. He shows that brunch doesn't have to be hard to be delicious.
Chef Bobby Flay, along with his friend, and fellow Chef Patricia Yeo, create a scrumptious Chinese meal. This incredible mail includes skewered shrimp, a fresh noodle salad, moo shu pancake rolls with rotisserie duck and fresh scallions. Bobby introduces his viewers to the simplicity and deliciousness of Chinese cuisine.
Chef Bobby Flay shows off the San Diego tcaco cuisine by perfecting the well known fish taco, with orata, which is a flaky white fish. The orata is grilled, a tomato salsa is made, and to top it off a blissful tequila cocktail made from fresh pineapples, ice and a hint of mint. This meal is a fresh reminder of San Diego.
Chef Bobby Flay creates a Mediterranean feel with this episode. Boffy creates a saffron flavored rice with steamed vegetables, tasty grilled clams, a Mediterranean Sea Bass, and bronzini. Last but not least, Bobby makes a white peach sangria, made from pureed peaches, and white wine. This meal takes the viewers right into the Mediterranean.
Chef Bobby Flay, along with his friend, Eddie Rodriguez create a fun Cuban flavor this episode. The Cuban menu includes a guava glazed pork tenderloin, a avocado and tomato salad, and grillex corn with crumbled cotija cheese. The finishing touch, minty mojitos! This menu definitely provides the Cuban touch!
Today's menu has a Caribbean twist that includes jerked chicken thighs, grilled clams, butterflied lobster, and rum lemonade. This spicy spread requires a cool drink, Bobby mixes the rum and lemonade with fresh mint and ice to relieve the heat.
Chef Bobby Flay creates an Argentinean feast beyond anyone's expectations! This remarkable feast includes, Chimichurri, quail with black and white pepper, a grilled potato salad with juicy watercress, green onions and blue cheese, sliced watermelon with honey and lime, and tops it off with a rose sangria. This feast really takes the books!
Chef Bobby Flay shows off his expertise! Southwestern food, cooked with much knowledge and passion. The menu includes chipotle basted rotisserie lamb tacos, a salsa cruda with tomatoes, a charred corn guacamole, and delicous white peach margaritas. Bobby definitely shows his audience why Southwestern is his expertise.
Chef Bobby Flay and his old friend and former colleague Chef Gail prepare a vegetarian feast that is light, fresh and packed with flavor. The adventurous menu features parmesan crusted portabello mushrooms, vinaigrette topped artichokes, grilled asparagus, quinoa, and goat cheese plus grilled nectarines for dessert.
Chef Bobby Flay introduces America to the wonderful art of tandoori cooking, which is traditional Indian cooking over an open grill. Bobby's way includes the grill, a few bicks, and a rotisserie. His menu features squid with tamarind and a mint vinaigrette, tandoori-style Cornish hens, and basmati rice. To go with this meal? A mango and mint iced tea.
Chef Bobby Flay, along with Stephanie March from Texas, try out a Texas BBQ Challenge. They first visit a BBQ restaurant in Queens to taste what's out there. Bobby then tries to impress his lady friend, and makes a barbecued brisket sandwich on Texas toast, a green onion and potato salad, spicy pickles and grilled peaches with crème fraiche and molasses. Everything in Texas is bigger, and more barbecued.
Chef Flay visits a Korean grocery called the Han Ah Reum Market in Flushing, New York. Here collects the right ingredients to make the perfect Korean meal. The menu features Korean BBQ short ribs, a sesame garlic marinade, kimchee salad, and grilled shrimp in lettuce leaves with serrano-mint sauce.
Chef Bobby Flay pays a visit to Spaghetti Park in Corona, Queens, New York. There he cooks up a delectable Tuscan feast for the Italian-American community of Queens. The menu includes a rosemary-bricked grilled chicken, grilled tuna and white bean salad, and a grilled antipasto with a gorgonzola crostini.
Chef Bobby Flay prepares a Thanksgiving feast for the his staff members who live too far away to go home for the holidays. The menu features apple-sage glazed grilled whole turkey with grilled apples, orange-glazed grilled acorn squash, grilled polenta with morel vinaigrette, and mulled cider. Pastry chef Vicky Wells provides pumpkin bread pudding and Bobby buys a pumpkin pie from Whole Foods Market for dessert.
Bobby Flay visits Murray's Cheese Shop in NY's Grand Central Market to get ingredients for Black Pepper Crusted Filet Mignon with Toasted Goat Cheese and Camembert-Caramelized Onion Quesadilla with Apple Chutney.
Inspired by the Greek neighborhood of Astoria, NY, Bobby Flay shares recipes for Yogurt-Mint Marinated Grilled Leg of Lamb, Grilled Asparagus Gribiche and Grilled New Potatoes with Lemon-Garlic Aioli and Parsley.
Bobby Flay heads up to Harlem, NY, to hunt for ingredients for his Jamaican recipes that include Grilled Jerk Rubbed Whole Fish with Hot Vinegar Sauce, Fried Plantains, Jamaican Rice and Peas and a Rum Punch.
Chef Bobby Flay takes it German-style with a traditional meal of beer and bratwurst. The recipes include beer-simmered bratwurst with onions and red cabbage sauerkraut, German potato salad, and all kinds of pickles.
Bobby Flay shops in Astoria, NY, for the ingredients he needs for a poker party with his buddies. His menu includes Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce and Smoky Eggplant Dip.
Bobby Flay shares two different styles of dishes made with rotisserie chicken: Chinese Chicken Salad with Red Chile Peanut Dressing and Shredded Chicken and Tomatillo Tacos with Queso Fresco.
Bobby Flay tours New York for pizza greatness and then makes Grilled Lavash Pizza with Spicy Hummus and Grilled Eggplant, Red Chili-White Anchovy Caesar Salad Pizza and Grilled Shrimp and Cilantro Pesto.
Chef Bobby Flay visits his favorite Cuban restaurant in Chelsea, New York, and decides to try his own Cuban-style burger. Not only does he create some flavorful burgers, the menu also includes grilled tuna burgers with a pineapple glaze, a grilled chile relish, and what else, a side of seasoned grilled fries with fresh fruit.
Bobby visits the Chelsea Markets in NYC for his surf and turf recipes of Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Saffron Lobster Salad on Grilled Fingerlings with American Caviar & Grilled Steak & Papaya Salad.
Bobby Flay uses Caja China, a wooden cooking box, to prepare some Cuban cuisine, including pork shoulder, black beans and rice and grilled plantains.
Bobby cooks grilled teriyaki chicken, pickled cucumbers, a light Japanese-style salad, and grilled shitake mushrooms. He then prepares a grilled salmon fillet.
Bobby Flay whips up a few French classics with a personal touch. The menu includes chicken paillard, mussels and a grilled potato and goat cheese napoleon.
Everybody loves a good sandwich. Chef Bobby Flay is making a Philly cheese steak sandwich with his own taste. With provolone and his own kind of a "cheese wiz" that includes mustard powder, he also creates a BLT with green tomatoes and a goat cheese-sage mayo, and lastly a fresh and delightful tuna salad sandwich.
Bobby Flay is making grilled prime rib steaks, spice-rubbed and grilled Vidalia onions and a stacked tomato salad that has slices of garrotxa cheese, topped with olive tapenade and a sweet basil dressing.
Bobby Flay is cooking up a Latin-inspired meal with his friend, Chef Aaron Sanchez. Aaron makes frozen cactus pear margaritas while Bobby starts on oysters with mango pico de gallo and marinated halibut.
Bobby Flay cooks up a three-course Sicilian feast with Sopranos star Joe Gannascoli. Bobby makes a grilled caponata for grilled swordfish steaks, grilled sardines in a lemon-pepper vinaigrette and a fennel and orange salad.
Bobby Flay shares the secret to making perfect, fall-off-the-bone BBQ ribs every time. To round out the meal, he whips up a jicama, carrot and cabbage slaw and a grilled sweet potato and scallion salad.
Bobby Flay grills lobster quesadillas and prepares a yellow tomato-tarragon relish, a roasted red pepper & ancho salsa, and grilled serrano and avocado relish to accompany the meal. He also serves ice-cold Mesa Frescas as the beverage.
Chef Bobby Flay decides to create some delicious snacks, great for a ball game. He starts with juicy chicken wings with a chipotle and blue cheese-yogurt sauce, grilled link hot dogs, nachos with a tomatillo and poblano salsa and a smoked tomato relish. Forget that ball park food, when Bobby is cooking up something great!
Chef Flay grills up a massive grilled shrimp feast that includes large prawns, an Asian inspired shrimp dish, shrimp cocktail, and red curry grilled shrimp dish.
Ted Allen joins Chef Flay to prepare tomato bread with prosciutto, feta cheese and green onion dip with grilled pita, molasses-mustard glazed pork skewers and grilled baby lamb chops. Bobby then creates a sangria made with white wine-based passion fruit.
Chef Bobby Flay takes the park picnic and adds an urban twist! This feast includes an orzo and grilled shrimp salad, grilled tuna sandwiches, and mouth-watering bittersweet double chocolate coconut s'mores. Add a ice cold glass of iced tea and lemonade, and this picnic is complete!
Chef Bobby Flay prepares grilled southwestern-style sausage, scrambled eggs, and Monterey Jack cheese on a bagel. He adds grilled home fries on the side and grilled plums with spiced-walnut yogurt sauce for dessert.
Chef Bobby Flay grills up a green chile burger, a turkey patty melt with grilled onion relish, and a jicama slaw. To top off the meal he prepares malted black-and-white milkshakes made with vanilla ice cream, malt powder, chocolate sauce, and whipped cream.
Chef Bobby Flay puts a new American twist on middle-eastern flatbread.
Chef Flay shares his recipes for black pepper-basil farmer's cheese bruschetta, grilled spicy filet mignon salad, grilled lobster and avocado cocktail, and frozen yogurt affogato made with one pint of vanilla frozen yogurt and two cups of hot espresso.
Chef Bobby Flay adds the spice, style and flair of cooking from the Middle East to summertime grilling. He shares his recipes for pomegranate-cinnamon grilled quail, bulgur salad with green onion vinaigrette, and grilled roasted honey-orange figs with mascarpone and pistachios. He tops off the meal with martinis made with mandarin-orange flavored vodka, apricot nectar and simple syrup.
Chef Bobby Flay defines "New American" on the grill. The menu takes mom's home-made cooking and makes it better. Bobby grills up country ham & mango salad, honey-glazed chicken with green pea & mint sauce, and finishes it all up with sautéed bananas in praline sauce with vanilla ice cream for dessert and a Hemingway daiquiri.
Chef Bobby Flay uses the grill to bring fun and flare to classic French cooking. his recipes include grilled ratatouille, grilled lamb chops with tapenade butter, and skewered sea scallops with lemon-fennel dressing. Cocktails are served with Lillet Blanc, freshly squeezed orange juice, orange-flavored soda water, and orange slices for garnish.
Chef Flay grills up a food meal for entertaining, including grilled shrimp escabeche, garlic-mustard grilled beef skewers, and twice-grilled peppers with buffalo mozzarella. The meal is accompanied by a refreshing mojito limeade cocktail made with fresh mint leaves, limes, lime-mint syrup, white rum, fresh lime juice, and club soda.
Chef Flay makes grilled butterflied trout with lemon-parsley butter, grilled clams on the half shell with bacon, garlic and hot pepper, and finishing the meal with a squid bread salad with smoked chile vinaigrette.
Chef Flay serves some healthy yet hearty vegetarian grilled recipes that include grilled white pizza, grilled portobello mushroom stacks, farro salad with grilled eggplant, tomatoes, and grilled apricots with bittersweet chocolate and almonds.
Bobby Flay prepares a Spanish-inspired grilled vegetable sandwich on ciabatta, a black pepper-crusted steak sandwich, and a Tandoori-spiced chicken breast sandwich.
Chef Bobby Flay presents food from Carnivale as he prepares Brazilian classics using recipes for salpacio salad, grilled hearts of palm and crab salad with mango, grilled shell steaks with garlic and parsley oil. Cocktails include caipirissima (lime, gin and superfine sugar), a caipiroska (lime, vodka and superfine sugar), and a caipirinha (lime, cachaça, and superfine sugar).
Chef Flay shows how easy it is to make great Thai food on the grill. He presents recipes for Thai red curry mussels, grilled pork skewers with chile sauce, grilled tofu and chicken pad Thai, and Thai white iced tea.
Chef Flay prepares some of his favorite Mexican fiesta dishes, including goat cheese enchiladas, green rice, guacamole with cumin-dusted tortillas, and tangerine and pomegranate margaritas.
Chef Flay prepares breakfast sandwiches that include a fried egg and proscuitto sandwich with frisee and bleu cheese, nutella and banana sandwiches, scrambled egg and sausage gravy melt, and a café con leche shake made with strongly brewed espresso, sweetened condensed milk, whole milk, liqueur, coffee ice cream and whipped cream.
Bobby Flay and his wife, Stephanie March, prepare a southern-style meal of double-fried chicken with buttermilk biscuits and honey-rum black beans. He then concocts a whiskey-spiked peach iced tea.
Chef Flay prepares a steakhouse dinner that includes a coffee-rubbed ribeye steak, oven-roasted wild mushrooms with garlic and thyme, creamed kale with caramelized baby onions, and twice-baked sweet potatoes.
Bobby Flay skips the hot chile peppers as he switches from a Southwestern to an all-American menu. He makes brined roast rack of pork finished with a Jack Daniel's sour mash sauce, sweet apple chutney and Parker House rolls.
Bobby Flay cooks Spanish-style tapas, including Crispy Mussels, Oven Roasted Shrimp, Warm Almond-Crusted Manchego Cheese, Squid with Bacon and Garlic Oil, plus a Sherry Cocktail and Red Wine Sangria.
Chef Bobby Flay is cooking up a classic menu for the family this holiday season. With recipes for Shrimp Cocktail with Tomatillo Horseradish Sauce, Roast Prime Rib w/Thyme Au Jus, Cauliflower Goat Cheese Gratin, and Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Chef Flay presents a classic French brasserie-style meal with plateau fruits de mer, a warm lentil salad with roasted beets and goat cheese, and prepares crepes suzette for dessert.
Bobby Flay makes the catch of the day with an old San Francisco fish stew favorite called Cioppino. He also makes Sourdough Croutons and Roasted Brussels Sprouts with Potatoes and Pancetta.
With the help of two young assistants, Ruby and Renny, Chef Flay prepares lemon ricotta pancakes with lemon curd and fresh raspberries and blue corn pancakes with orange honey butter and cinnamon maple syrup. He finishes the meal with sage-mustard breakfast sausage.
Bobby Flay and Chef Laurent Tourondel team up to create a fabulous feast of fried fish. Their menu includes Beer Batter Fish and Spicy Chips, an Oyster and Caramelized Onion Pan Roast and Chef Laurent's Whole Fried Red Snapper.
Bobby Flay lures friends over for a party around the big game, and he makes a Lamb and Black Bean Chili with Cumin Crema, Spicy Pumpkin Seeds and a Native American Fry Bread.
Chef Bobby Flay pays respect to the "Old Country" with his classic Southern Italian menu including Spaghetti & Meatballs w/ Tomato Sauce, Chicken Parmigiana, Tricolor Salad w/endive, arugula and radicchio, and of course, Garlic Bread.
Famed New York chef Tom Valenti, who is known for his outstanding braising skills, teaches Chef Flay how to make succulent lamb shanks with roasted tomatoes and toasted orzo, smoky roasted garlic bulbs, and a Bolo salad with chorizo and Cabrales bleu cheese.
Chef Flay samples cocktails and refined bar food, then returns to his kitchen to prepare some of his own: crispy squash blossoms with pulled pork & black pepper vinegar, potato chips with bleu cheese sauce, oven-baked buckwheat flatbread with white beans hummus, caramelized onions, black olives and Spanish white anchovies. To drink are champagne cocktails and Hemingway daiquiris made with agricole rum, maraschino liqueur, fresh lime juice and grapefruit juice.
The taste of the Mediterranean: fresh, healthy dishes with bright flavor. This is Greek food, and today Bobby?s making his version of his favorite Greek dishes.
Chef Flay invites his friends over to watch the big horse race and enjoy some southern food: Kentucky Hot Browns with ham, turkey and bacon smothered in a cheddar bechamel, a country ham salad with a fresh mozzarella and balsamic molasses dressing. He tops off the meal with frosty mint juleps.
Bobby prepares a meal that's light in calories but strong in flavor. Recipes include Zucchini Salad, Frozen Yogurt with Poached Rum Raisin Pears and Arctic Char with Tangerine-Habanero Glaze.
Chef Flay returns to his old alma mater, the French Culinary Institute, and visits a few classes. He then returns to his kitchen with a few students where he makes culinary school classics, such as chicken chasseur, gratin dauphinois and chocolate mousse, to show the students a few tricks they wouldn't have learned in school.
Chef Flay takes a culinary journey through India, and shows some of the best the country's cuisine has to offer. He prepares lentil and split-pea dip with roasted garlic naan, oven-roasted cauliflower with turmeric and ginger, garam masala-rubbed Cornish hen with maple-tamarind glaze, and mango with ginger-mint syrup.
Chef Flay makes the ultimate American comfort food, but puts his own spin on the recipes. He prepares roasted vegetable meatloaf with balsamic glaze, smoked chile scalloped sweet potatoes, and roasted green beans with shallots and hazelnuts.
Chef Flay prepares his favorite soups. He begins with a rich chicken stock, then turns the stock into two soups: wild mushroom soup with arugula and crispy serrano ham and chicken-postole soup.
Chef Flay makes a tasty chicken tagine stew with saffron, cumin, apricots and a spicy-cool harissa sauce on the side. He then prepares couscous with currants and almonds, and a side dish of carrots in a lemon vinaigrette.
Bobby makes good old-fashioned, no-frills chocolate desserts, including Milk Chocolate Banana Pudding and White Chocolate Rice Pudding.
Chef Flay uses his grill to prepare a few Asian-influenced dishes with recipes for swordfish skewers with coconut, key lime and green chile sauce, Asian-spiced duck breasts with ginger-chile glaze, brown rice salad with citrus-Thai basil vinaigrette, grilled eggplant with garlic sauce and mint. He tops off the menu with a tamarind cooler.
Chef Flay puts a new spin on the classic Thanksgiving holiday meal with recipes for brined turkey breast with Spanish spice rub and sour orange sauce, sherry vinegar-brown sugar-glazed turkey drumsticks, grilled portobello mushrooms filled with wild rice, and a mulled red wine sangria. Pastry chef Vicki Wells provides cheesecake for dessert.
Chef Flay invites a few close friends to his patio for an intimate holiday meal of smoked trout salad with Meyer-lemon dressing, grilled lamb porterhouse with fig-cascabel Sauce, and a side grilled chickpea polenta cakes with chive oil and lemon.
Culling inspiration from the Mediterranean, Bobby creates a fresh and healthy menu with bright flavors. Recipes include Chilled White Gazpacho, Pork Gyros and Cava Sangria.
Bobby Flay selects a few succulent heirloom tomatoes at Upper East Side's Eli's, then returns to his kitchen to grill a mint-marinated grilled shrimp tabbouleh and a fresh mozzarella and stacked heirloom tomato salad. A grilled red snapper is topped with a grapefruit-thyme mojo, and strawberries with ricotta cream and pistachios complete this healthy meal.
Bobby's going all in with a menu that's sure to beat the house. Recipes include Mini Open-Faced Steak Sandwiches, Grilled Prawns with Habanero-Toasted Garlic Vinaigrette and Manhattans.
Chef Flay visits one of his favorite wine stores, Appellation Wines and Spirits, and selects a few vintage bottles and some key tips on cooking with wine. When he returns to his kitchen, he prepares grilled fig and stilton salad with port-wine vinaigrette, spicy mussels with white wine, and a red-wine marinated stuffed flank steak served with champagne granita.
Bobby gets a lesson in everyday Peruvian food from guest chef Santos Loo. Recipes include Peruvian Fish Ceviche, Grilled Yucca with Huancaina Sauce and Purple Corn and Pineapple Sangria.
Bobby builds a menu around the flavors of the Pacific Northwest. Recipes include Grilled Salmon with Morel Vinaigrette, Heirloom Tomato Salad and Blackberry-White Chocolate Fool with Toasted Hazelnuts.
Bobby heads south of the border to spice up the grill with a plethora of terrific tacos. On the menu is Skirt Steak Tacos, San Diego-Style Blue Corn Tacos, Yucatan Chicken Skewers and Smokey Margaritas.
Bobby whips up a seafaring feast that's perfect for a picnic. Recipes include "Old Bay" Grilled Steak Fries, Steamers in Red Chile Pesto Broth, Lobster Rolls with Curry Mayonnaise and a Cape Codder Slushie.
Bobby shares some of his favorite healthy recipes that are as easy on the taste buds as they are on the waistline. Recipes include Grilled Swordfish "Nicoise" Salad and Chocolate Angel Food Cake and Raspberry Parfait.
Bobby evokes parties on sun-dappled verandas with recipes inspired by his time down south -- perfect for any backyard!
Bobby is traveling the nation to pick up a few regional tips for topping the classic American hot dog.
Set a beautiful table outdoors and get ready for a bit of style with Bobby's elegant approach for an evening meal.
Bobby's whipping up a variety of exciting and flavorful dishes that can be created from the various mushrooms that are filling up the supermarket.
Chef Flay grills stuffed jalapenos and serves them with a grilled red pepper sauce. He then prepares chicken wings with honey glaze and blue cheese-celery dipping sauce. Orangutang made with light beer, fresh orange juice, simple syrup, and a dash of grenadine is served to complement the meal.
Chef Flay prepares Sunday dinner with grilled chicken that is drizzled with a roasted garlic and oregano vinaigrette, and he shares his favorite way to prepare radicchio. Eggplant receives an Italian touch when grilled and topped with fresh ricotta and tomato-basil relish. Bobby finishes the meal with apple crumble and vanilla ice cream.
Chef Flay demonstrates a technique for slicing garlic to create chips to top chile-spiked grilled shrimp. He grills potatoes tossed with tomato aioli, which is served with a spice-rubbed ribeye and a sherry vinegar steak sauce. Spanish spritzers are made with white wine, lemon-lime soda, and fino sherry.
Bobby is joined by a young friend to take on a variety of homemade Chinese takeout classics. You'll never order in again!
Brunch is one of Bobby's all time favorite ways to entertain and this buffet delivers fantastic recipes.
Chicken, potato salad, corn and ice tea are pretty standard picnic fare but when Bobby gives them a twist they seem fresh again.
Bobby is putting his own spin on classic New York Italian street fair foods that have been around since 1926.
Bobby's created a trio of burgers that may not have any beef but are still packed with flavors from around the world.
Stephanie March joins Chef Flay to help him prepare grilled flatbread with asparagus pesto and fontina, grilled shrimp with Asian-style cocktail sauce, grilled lamb chops with rosemary, salt, and tapanade aioli, and grilled banana and Nutella panini.