28 Bobby Flay Recipes, From Bold Burgers to Shrimp and Grits Channel the celebrity chef and grilling expert’s Southern and Southwestern sensibilities at home. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines and Mrigaa Sethi Mrigaa Sethi Mrigaa Sethi is a writer, editor, and home cook with over 13 years of experience in food, travel, and lifestyle magazines, ranging from alt-weeklies in Bangkok to monthly airline glossies in Singapore and New York City. Food & Wine's Editorial Guidelines Updated on September 4, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly and Ashley Sandoval / Prop Styling by Kristen Schooley New York chef Bobby Flay has been a household name since the 1990s, 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 has shared with Food & Wine, from smoky shrimp and grits to peach cobbler and some of his favorite variations on burgers. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 28 Flay’s Grilled Shrimp with Habanero-Garlic Vinaigrette Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Garlic, habanero, lime, and cilantro do the heavy lifting in this simple yet bold dish. But don’t underestimate the incredible flavor that results from grilling shrimp with the shells on. The shells protect the meat from drying out while their compounds impart an extra blast of umami. Get the Recipe Save 02 of 28 Cioppino (Seafood Stew) Greg DuPree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle One of Bobby Flay’s favorite San Francisco spots to enjoy cioppino is Nick’s Lighthouse. The stew is typically made with a variety of seafood depending on what’s freshest; Flay’s version uses generous portions of shrimp, littleneck clams, and snapper. Get the Recipe Save 03 of 28 Skirt Steak with Salsa Macha Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly and Ashley Sandoval / Prop Styling by Kristen Schooley In Flay’s weeknight-friendly dish, outside skirt steaks are grilled with a dry rub of ancho chile powder, coriander, cumin, and other spices. But the star of the plate is arguably the homemade salsa macha, a chunky, smoky, nutty blend of garlic, peanuts, dried chiles, and sesame seeds, all rounded out with a touch of honey. Get the Recipe Save 04 of 28 Squid Ink Fettuccine with Shrimp, Squid, and Scallops Matt Taylor-Gross / Food Styling by Barrett Washburne Up your pasta-night ante by making your own silky strands of squid ink fettuccine, then tossing them with spicy Calabrian chile tomato sauce and a medley of fresh seafood for a truly memorable meal. Get the Recipe Save 05 of 28 Turkey Burgers with Smoked Gouda Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless Turkey burgers don’t have to sacrifice flavor or richness. Flay adds both with smoky Gouda melted onto the patties as they grill, plus a punchy mix of whole-grain mustard, Dijon mustard, horseradish, and honey slathered onto the toasted buns. Get the Recipe Save 06 of 28 Dill Pickles Julia Hartbeck Dill pickles are easy to make and even easier to customize. The big flavors in Flay’s recipe come from combining coriander, mustard, and dill seeds with dill fronds and garlic cloves. Use the freshest, crunchiest cucumbers you can find, and feel free to adjust the sugar in the brine to your desired sweetness. Get the Recipe Save 07 of 28 Smoky Shrimp and Cheesy Grits Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley “This is, hands down, the best dish anybody ever made for me during my travels in the U.S.,” Flay once said of Savannah cook Martha Nesbit’s shrimp and grits. In his version, 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. Get the Recipe Save 08 of 28 Collard Greens with Black-Eyed Peas Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek This marriage of two Southern classics — collard greens and black-eyed peas — is not only delicious but super smart: Instead of smoked ham, Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor, making it suitable for vegetarians. Get the Recipe Save 09 of 28 Grilled Oysters with Spicy Tarragon Butter Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Thom Driver 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. Get the Recipe Save 10 of 28 Kentucky Hot Brown © Barnard & Meyer The Kentucky Hot Brown is a 1920s classic: a warm, open-faced turkey sandwich smothered in Mornay sauce, tomatoes, bacon, and melted cheese. Bobby Flay improves on perfection by starting with buttered toast and spiking his cheddar-Parmesan Mornay variation with hot sauce. Get the Recipe Save 11 of 28 Grilled Asparagus Salad © Christina Holmes Bobby Flay’s salad has a lot more ingredients than you’re probably used to in a grilled asparagus dish, but sweet grape tomatoes, briny olives, sharp cheddar, chickpeas, and mesclun work together to make this spring-perfect produce even better. The citrus-forward dressing is also key, made with orange and lemon juices and two types of mustard. Get the Recipe Save 12 of 28 Buttermilk Biscuit Peach Cobbler © John Kernick What sets Flay’s cobbler apart is that he cooks his buttermilk biscuits separately so they get a deliciously browned underside. He then bakes the peaches, tops them with the biscuits, and returns the cobbler to the oven, allowing the biscuits to soak up the juices without getting soggy. It’s an extra step, but it’s worth it for that perfect balance of crisp, buttery biscuits and jammy peaches. Get the Recipe Save 13 of 28 Ancho and Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema © David Malosh This recipe from the 2007 Food & Wine Classic in Aspen has three delicious components: a black bean sauce made with beans, chipotle in adobo, onion, garlic, and cumin; a crema of sour cream blended with charred jalapeño; and skin-on salmon glazed with ancho chile powder, honey, and mustard. The result is a riot of textures and earthy, fiery, rich flavors. Get the Recipe Save 14 of 28 Fettuccine with Anchovy Butter Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless All it takes is 20 minutes and a short list of pantry staples to make this bright and briny dinner. The dish works with any long pasta shape, so use what you have on hand. It also welcomes add-ins, like blanched asparagus tips, halved cherry tomatoes, or baby arugula. Get the Recipe Save 15 of 28 Onion Ring Barbecue Burgers © David Malosh Flay’s burger patties involve little more than beef chuck, salt, and pepper. They’re the perfect meaty canvas for double-smoked bacon, onion rings, smoked cheddar, and barbecue sauce. Most of these ingredients are store-bought, but it’s worth making the onion rings at home using his buttermilk-and-flour batter. Get the Recipe Save 16 of 28 Honey Mustard Chicken © Ngoc Minh Ngo Flay’s Southern-inspired baked chicken starts with two whole birds, taken apart and baked with just salt, pepper, and olive oil. When they’re almost ready, he broils them, first skin-side down, then finishes them skin-side up, all the while basting them with a sticky, sweet-and-spicy honey glaze. Get the Recipe Save 17 of 28 Coconut-Buttermilk Pie with Blackberry Caramel © Michael Crook While the creamy buttermilk-coconut filling is itself a triumph — packed with coconut milk, coconut flakes, and coconut extract — the star of this pie is arguably the silky blackberry caramel. It’s made by melting white sugar into an amber syrup and combining it with a blackberry compote spiked with blackberry liqueur. Get the Recipe Save 18 of 28 Pimiento Cheese Grits © Michael Crook These cheesy grits feature not one but three types of cheese: yellow cheddar, white cheddar, and cream cheese. Jarred Spanish piquillos replace the traditional pimientos for a bit of smoky sweetness, and a generous topping of chopped scallions brings a sharp crunch to balance it all. Get the Recipe Save 19 of 28 Ginger Julep © Michael Crook A classic mint julep requires little more than simple syrup, lots of mint, and a good bourbon. Flay gives this summery drink a kick by making a ginger-mint syrup. A bit of orange peel in the syrup and orange juice in the cocktail balance the spicy ginger with some brightness. Get the Recipe Save 20 of 28 Deviled Eggs with Pickled Shrimp © Michael Crook Flay’s creamy dill-and-chive deviled eggs are delicious unadorned, leaning on fresh herbs to lift a classic recipe. But topping them with tangy pickled shrimp — blanched and chilled overnight in a lemon-chile-onion brine — takes things to another level. Get the Recipe Save 21 of 28 Fried Chicken with Honey Mustard © Michael Crook Flay’s fried chicken is tender and juicy on the inside and crispy on the outside, thanks to a three-step method: an overnight soak in seasoned yogurt and milk; a short trip to the oven; and a quick fry just before serving. Don’t skip the pungent honey-mustard sauce, with two kinds of mustard and horseradish to cut through the richness. Get the Recipe Save 22 of 28 Nacho Burgers © John Kernick This burger packs plenty of flavor, from juicy beef chuck patties to a fresh salsa spiked with chipotle, a cheese sauce made with Monterey Jack and pecorino, and a fiery, crunchy topping of jalapeños and blue corn tortillas. Get the Recipe Save 23 of 28 Peel-and-Eat Shrimp with Barbecue Spices © Ngoc Minh Ngo Inspired by a visit to Savannah, Flay combines shrimp and barbecue by tossing shell-on shrimp in barbecue-style spices such as paprika, chile powder, and cumin, then sautéing them in oil and butter. For a quick char without overcooking the shrimp, it’s important not to crowd the pan; Flay recommends using two skillets side by side. Get the Recipe Save 24 of 28 Peach-Maple Ice Cream © Ngoc Minh Ngo 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 alongside buttery cakes and cobblers. Get the Recipe Save 25 of 28 Juicy Texas Burgers © Quentin Bacon Bobby Flay created this recipe for actress Stephanie March, “a Texan who loves brisket and coleslaw.” Start by mixing the coleslaw first — it needs at least 25 minutes to work its magic. That’s enough time to shape your patties and fire up the grill. Get the Recipe Save 26 of 28 Watermelon-Tequila Cocktails © John Kernick Flay’s easy tequila-based cocktail of fresh watermelon puree, blueberries, mint, lime juice, and simple syrup is summer in a glass — and perfect for large gatherings that call for big pitchers. Get the Recipe Save 27 of 28 Corn and Goat Cheese Grits © Ngoc Minh Ngo “I decided to citify Lowcountry cuisine by adding lots of chopped garlic and fresh goat cheese,” says Bobby Flay of his grits recipe. Fresh corn kernels add texture and bursts of sweetness, complementing their rich, creamy base. Get the Recipe Save 28 of 28 Smoky Orange Vinaigrette © Kana Okada Flay uses orange marmalade and smoked paprika to introduce bold punches of flavor to an otherwise balanced, classic vinaigrette. Serve it with grain salads or grilled meat. Get the Recipe Save Explore more: Restaurants Chefs Was this page helpful? Thanks for your feedback! Tell us why! Other Submit