26 Bobby Flay Recipes to Comfort and Delight (2024)

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.

01of 26

Cioppino (Seafood Stew)

26 Bobby Flay Recipes to Comfort and Delight (1)

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

26 Bobby Flay Recipes to Comfort and Delight (2)

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

26 Bobby Flay Recipes to Comfort and Delight (3)

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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04of 26

Dill Pickles

26 Bobby Flay Recipes to Comfort and Delight (4)

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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05of 26

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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Honey Mustard Chicken

26 Bobby Flay Recipes to Comfort and Delight (7)

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

26 Bobby Flay Recipes to Comfort and Delight (8)

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

26 Bobby Flay Recipes to Comfort and Delight (9)

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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10of 26

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

26 Bobby Flay Recipes to Comfort and Delight (11)

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

26 Bobby Flay Recipes to Comfort and Delight (12)

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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13of 26

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.

14of 26

Watermelon-Tequila co*cktails

26 Bobby Flay Recipes to Comfort and Delight (14)

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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18of 26

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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19of 26

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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20of 26

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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21of 26

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

26 Bobby Flay Recipes to Comfort and Delight (22)

Bobby Flay's gingery take on a Southern julep is fresh and lively. The ginger-mint syrup adds a little spice to this classic co*cktail, and the fresh orange juice brings the perfect touch of citrus.

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23of 26

Coconut-Crab co*cktail

26 Bobby Flay Recipes to Comfort and Delight (23)

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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24of 26

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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25of 26

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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26of 26

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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26 Bobby Flay Recipes to Comfort and Delight (2024)

FAQs

What is Bobby Flay's favorite ingredient? ›

One of Bobby Flay's favorite ingredients to spice up any dish with a little bit of fishy flavors is canned anchovies. He puts it in almost everything, especially seafood dishes.

How much does it cost to have Bobby Flay cook for you? ›

The bottom line for hiring Bobby Flay

Flay is not as big a name as someone like Gordon Ramsay, so you can book him for less money — but you still need a large budget. His fee ranges from $30,000 to $50,000 (via Speaker Booking Agency).

What type of food is Bobby Flay known for? ›

Parallel to his culinary career, Bobby also turned into a pop culture TV star and best-selling author, hosting many shows and specials for the Food Network. He's currently one of the best known chefs in the United States. His cooking style mixes native American Southwestern cuisine and Mediterranean ingredients.

What is Bobby Flay's net worth? ›

In total, BBP has nineteen locations in eleven states and the District of Columbia. The original Mesa Grill in New York closed in September 2013 following a proposed rent increase by the landlord. As of September 2019, Flay has an estimated net worth of $30 million.

What kind of butter does Bobby Flay use? ›

While Flay uses regular unsalted butter for his porterhouse, you could swap it out for a homemade compound butter of your choosing whether it is an herb-infused version, garlic butter, or even a blue cheese or gorgonzola. If you are worried that the butter may cause your beef to burn under the broiler, don't.

What's Bobby Flay's favorite pepper? ›

Chipotles. It's no secret that Bobby loves spicy food, and his favorite pepper is the smoky chipotle. Use the peppers and the adobo sauce they're typically canned in to add loads of flavor to marinades, meats and side dishes.

Who is richer Guy Fieri and Bobby Flay? ›

Who is worth more Bobby Flay or Guy Fieri? This is one circ*mstance in which Guy Fieri beats Bobby Flay in a big way: Fieri's net worth eclipses Flay's by a cool $40 million.

Do the chefs really use their own money on Wildcard Kitchen? ›

Rising Stars of Latin Flavor

Looking to make their mark, these chefs sacrifice $5,000 of their own cash and take on dishes that force them to think outside the box.

How much does a celebrity private chef make? ›

While ZipRecruiter is seeing annual salaries as high as $95,000 and as low as $28,500, the majority of Celebrity Chef salaries currently range between $50,000 (25th percentile) to $75,000 (75th percentile) with top earners (90th percentile) making $85,500 annually across the United States.

Why did Bobby Flay lose his Michelin star? ›

A star that, unfortunately, could only shine for one year, because the Michelin Guide took it back in its 2009 edition. Re-earning the star was not an option for Bobby Fly, as the gastronomic guidebook stopped publishing its Las Vegas edition just after 2009.

What food doesn t Bobby Flay like? ›

Bobby Flay is generally known for being a pretty adventurous eater, but there is one tropical fruit that he can't stand: durians. Apparently, the celebrity chef just can't get on board with the fruit's unusually potent smell — even if it is considered a delicacy.

Who is the best chef in the United States? ›

Top 10 chefs in United States of America
  • Jeremy Le Blanche. ...
  • Alexander Long. ...
  • Chris Cryer. United States.
  • Logan Seibert. Chef Patissier at Tambourine Room by Tristan Brandt. ...
  • Jessica Buscher. Pastry chef at Terrapin. ...
  • Leon Gomez. Chef / Owner at Chef Leon LLC. ...
  • Ronny Emborg. Executive Chef at Atera. ...
  • Jorge Rivadeneyra.

Who makes more money, Gordon Ramsay or Guy Fieri? ›

The eye-popping figure means that Fieri will hang on to his title as the highest-paid Food Network star and, according to Forbes, the highest-paid TV chef. (Gordon Ramsay made about $20 million a year for his Fox shows, Forbes reported.)

How much does Bobby Flay get paid per episode? ›

How much does Bobby Flay make per episode? Vanity Fair reported in 2017 that Flay likely makes close to $100,000 per TV appearance.

What recipe is Bobby Flay known for? ›

27 Bobby Flay Recipes to Comfort and Delight
  • 02 of 27. Squid Ink Pasta with Shrimp and Scallops. ...
  • 05 of 27. Grilled Asparagus Salad. ...
  • 08 of 27. Honey Mustard Chicken. ...
  • 11 of 27. Pimiento Cheese Grits. ...
  • 14 of 27. Kentucky Hot Brown. ...
  • 17 of 27. Fried Chicken with Honey Mustard. ...
  • 20 of 27. Peel-and-Eat Shrimp with Barbecue Spices. ...
  • 23 of 27.

What is Bobby Flay's favorite BBQ sauce? ›

Bobby Flay's favorite barbecue sauce is spicy

Bone Suckin' Sauce is another favorite flavor enhancer of Flay's.

Who is Bobby Flay's BFF? ›

Bobby Flay and Michael Symon, who have been friends for more than two decades, playfully squabble in the upcoming season of Bobby's Triple Threat — and PEOPLE has an exclusive look at the series ahead of its premiere on Aug.

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