26 Bobby Flay Recipes to Comfort and Delight (2024)

Table of Contents

Cioppino (Seafood Stew) Grilled Asparagus Salad Smoky Shrimp and Cheesy Grits Dill Pickles Buttermilk-Biscuit Peach Cobbler Peach-Maple Ice Cream Honey Mustard Chicken Ancho and Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema Coconut-Buttermilk Pie with Blackberry Caramel Pimiento Cheese Grits Grilled Oysters with Spicy Tarragon Butter Nacho Burgers Kentucky Hot Brown Watermelon-Tequila Cocktails Deviled Eggs with Pickled Shrimp Fried Chicken with Honey Mustard Smoky Orange Vinaigrette Cheyenne Burgers with Onion Rings Peel-and-Eat Shrimp with Barbecue Spices Collard Greens with Black-Eyed Peas Juicy Texas Burgers Ginger Julep Coconut-Crab Cocktail Corn and Goat Cheese Grits Turkey Burgers with Smoked Gouda Creamy Garlic Vinaigrette

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 grilling expert shared with Food & Wine, from smoky shrimp and grits to peach cobbler and some of his favorite spins on burgers.

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Cioppino (Seafood Stew)

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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.

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02of 26

Grilled Asparagus Salad

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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.

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03of 26

Smoky Shrimp and Cheesy Grits

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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.

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Dill Pickles

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

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Buttermilk-Biscuit Peach Cobbler

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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.

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06of 26

Peach-Maple Ice Cream

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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.

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07of 26

Honey Mustard Chicken

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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.

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08of 26

Ancho and Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema

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Bobby Flay presents his sweet-spicy salmon with black bean sauce and jalapeño crema, a recipe from the 2007 Food & Wine Classic in Aspen.

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09of 26

Coconut-Buttermilk Pie with Blackberry Caramel

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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.

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Pimiento Cheese Grits

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In this clever dish, Bobby Flay folds the classic ingredients of pimiento cheese into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos.

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11of 26

Grilled Oysters with Spicy Tarragon Butter

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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.

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12of 26

Nacho Burgers

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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.

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Kentucky Hot Brown

26 Bobby Flay Recipes to Comfort and Delight (13)

Bobby Flay smothers an open-face turkey sandwich with cheese sauce and bacon for his version of the extraordinary Louisville classic.

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14of 26

Watermelon-Tequila Cocktails

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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.

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15of 26

Deviled Eggs with Pickled Shrimp

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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.

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16of 26

Fried Chicken with Honey Mustard

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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.

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17of 26

Smoky Orange Vinaigrette

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

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Cheyenne Burgers with Onion Rings

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Flay double smokes bacon, onion rings, smoked cheddar, and barbecue sauce. Oh yes!

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Peel-and-Eat Shrimp with Barbecue Spices

26 Bobby Flay Recipes to Comfort and Delight (19)

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.

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Collard Greens with Black-Eyed Peas

26 Bobby Flay Recipes to Comfort and Delight (20)

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.

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Juicy Texas Burgers

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

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22of 26

Ginger Julep

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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.

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23of 26

Coconut-Crab Cocktail

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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.

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Corn and Goat Cheese Grits

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"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.

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Turkey Burgers with Smoked Gouda

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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.

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Creamy Garlic Vinaigrette

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For this tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.

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