New York chef Bobby Flay has been a household name since he became one of the first chefs to achieve celebrity status when he appeared on the Food Network in the 1990s. Boy Meets Grill and Showdown with Bobby Flay!nearly 20 cookbooks, and restaurants including Bobby’s Burgers and Amalfi, Flay has inspired home cooks of an entire generation. The recipes that Flay, a TV chef and grilling expert, shared with Food & Wine range from smoky shrimp and grits to peach cobbler to variations on your favorite burgers.
Cioppino (Seafood Stew)
Greg Dupree / Food Styling: Kelsey Moylan / Prop Styling: Josh Hoggle
One of chef Bobby Flay’s favorite places in San Francisco to enjoy cioppino is Nick’s Lighthouse, and the stew is usually made with the freshest seafood available: Flay’s recipe calls for plenty of fresh shrimp, clams, and snapper.
Shrimp and scallop squid ink pasta
Matt Taylor Gross / Food Styling: Barrett Washburn
This squid ink pasta recipe from Bobby Flay features shrimp, calamari, and scallops in a tomato sauce with a hint of heat from bottled Calabrian chiles. Flay makes his own squid ink pasta, but you can use a good quality store-bought squid ink or other pasta if you want to make this dish in just a few minutes.
Smoky Shrimp and Cheese Grits
Hot grits mixed with generous amounts of cheddar cheese and topped with garlicky shrimp and smoky bacon make this flavorful dish that’s ready in just 25 minutes.
Dill Pickles
Julia Hartbeck
This incredibly simple pickle has just the right amount of garlic and dill and is super crisp and refreshing, even straight from the fridge.
Grilled Asparagus Salad
Bobby Flay creates a delicious grilled asparagus salad with sweet grape tomatoes, salty Kalamata olives, and sharp white cheddar cheese for a fusion of ingredients that will delight in every bite.
Buttermilk Biscuit Peach Cobbler
Unlike most cobblers, Bobby Flay bakes the biscuits separately from the fruit so they’re cooked through on the underside, then just before serving, he places the biscuits on top of the fruit and bakes for a few more minutes so the biscuits can soak up the juices without becoming soggy.
Peach Maple Ice Cream
Made with fresh, juicy peaches, vanilla beans, pure maple syrup and a dash of bourbon, this ice cream is delicious on its own or paired with a buttery cake or cobbler.
honey mustard Chicken
You haven’t truly experienced Southern cooking without trying the Meat and Three (one meat and three vegetable sides), where Bobby Flay grills chicken (the highlight of the Meat and Three) in a sticky, sweet-and-spicy honey glaze inspired by Savannah Bee Company’s Tupelo honey.
Anchovy and honey glazed salmon with black bean sauce and jalapeño crema
Bobby Flay shares his sweet and spicy salmon with black bean sauce and jalapeño crema, a recipe from the 2007 Food & Wine Classic in Aspen.
Coconut Buttermilk Pie with Blackberry Caramel
This pie is creamy and flaky, but what makes it even better is the sweet and smooth blackberry caramel made with fresh blackberries and blackberry liqueur.
Pimiento Cheese Grits
In this clever dish, Bobby Flay substitutes smoky Spanish piquillo for bottled pimientos and stirs a traditional ingredient, pimiento cheese, into warm, creamy grits.
Grilled oysters with spicy tarragon butter
Bobby Flay tops the oysters with a mixture of butter, tarragon and hot sauce, then puts them back on the grill so that the butter melts into little puddles inside the shells.
Nacho Burger
Of all the burger recipes F&W has offered, and of Chef Bobby Flay’s six, this burger is by far the best, with juicy meat, melted cheese, salsa and tortilla chips.
Kentucky Hot Brown
Bobby Flay will be serving up his own take on the Louisville classic with an open-faced turkey sandwich smothered in cheese sauce and bacon.
Watermelon Tequila Cocktail
When watermelon is in abundance, this is the best way to use it: Bobby Flay purees seedless watermelon chunks, sieves the juice, and mixes it with silver tequila, sugar syrup, blueberries, mint, and fresh lime juice.
Deviled eggs with pickled shrimp
Bobby Flay tops his creamy dill and chive deviled eggs with zesty pickled shrimp. Both the shrimp and the hard-boiled eggs can be made a few days ahead of time.
Honey mustard fried chicken
Bobby Flay’s crispy fried chicken is tender and juicy for two reasons: first, the tangy yogurt marinade, and second, the chicken is roasted first and then flash fried just before serving.
Smoky Orange Vinaigrette
This marmalade-sweetened dressing is quintessential Bobby Flay, and its rich flavor pairs well with grain salads and grilled meats.
Cheyenne Burger and Onion Rings
Flay tops this burger with double smoked bacon, onion rings, smoked cheddar, and barbecue sauce.
Peel and eat shrimp with barbecue spices
During his time in Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as he could, and then, upon returning to New York, he came up with a recipe that cleverly combined the two: He loves to rub large peel-and-eat shrimp in a barbecue-inspired blend of paprika, chili powder, sugar, and cumin before sautéing them.
Collard Greens with Black Eyed Peas
Combining collard greens and black-eyed peas, two Southern classics, is not only delicious but also very smart, and Bobby Flay adds canned chipotles to his adobo to give the dish a smoky flavor.
Juicy Texas Burger
Bobby Flay created the recipe for actress Stephanie March, a “Texan who loves brisket and coleslaw.”
Ginger Julep
© Michael Crook
Bobby Flay’s Ginger Southern Julep is fresh and vibrant. Ginger-mint syrup adds a little spice to this classic cocktail, and fresh orange juice gives it the perfect citrus hit.
Coconut Club Cocktail
© Tina Rapp
Bobby Flay combines bite-sized servings of sweet crab with Asian flavors like rich coconut milk, tangy lime juice and fragrant coriander, served with salty chips.
Corn and Goat Cheese Grits
© Ngoc Minh Ngo
“I wanted to give a city-style Lowcountry twist by adding lots of minced garlic and fresh goat cheese,” says Bobby Flay of his hearty yet refined grits. The result is a side dish that’s tangy, creamy, and peppered with kernels of corn.
Turkey Burger with Smoked Gouda Cheese
Bobby Flay takes a simple grilled turkey burger and adds two extra flourishes to make it great: First, he melts a slice of smoky Gouda cheese on top of the meat, and then he spreads a sweet-and-savory sauce of mustard, horseradish, and honey onto the toasted bun.
Creamy Garlic Vinaigrette
As an homage to creamy Caesar dressing, Bobby Flay replaces copious amounts of mayonnaise with a sweet roasted garlic puree.
