Bobby Flay | hope
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.
Bobby Flay
Bobby Flay | home
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
Bobby Flay | home
I can’t grill vegetables, shellfish or steaks without tongs. Don’t bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
Bobby Flay | great
I think cookies are sort of the unsung sweet, you know? They’re incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
Bobby Flay | great Read More »
Bobby Flay | food
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food – better in terms of quality and better in terms of flavor.
Bobby Flay | food
‘The Food Network’ was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn’t get there by subway, you couldn’t be on. It wasn’t like TV was something I really wanted to do – but I knew it would be great publicity for my restaurants.
Bobby Flay | food
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
Bobby Flay | food
I wasn’t passionate about food until I’d been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
Bobby Flay | food
Don’t try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on ‘Food Network.’