- serves 8 - Adapted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay and Joan Schwartz. Ingredients 3 cups cooked or canned chick-peas, drained and rinsed 6 cloves roasted garlic (See Note...
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- serves 4 to 6 - Adapted from Bobby Flay's Grill It! by Bobby Flay, with Stephanie Banyas and Sally Jackson Ingredients 1 cup honey 2 to 3 tablespoons pureed canned chipotle chiles in adobo 2 tablespoons Dijon mustard 4...
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Salts flavored with herbs and spices add loads of flavor to meat and fish. Making them couldn't be simpler: just pulse salt and your seasoning of choice together in a food processor. (While you could simply stir the herbs and...
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Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! is for grilled portobello mushrooms with hazelnut pesto and goat cheese. Vegetarian entrées don’t get much better than this—beefy portobellos are sturdy enough to stand up to the open...
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Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender...
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There is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a...
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Today's Cook the Book recipe, the first to be excerpted from Bobby Flay's Grill It!, combines two unlikely ingredients: tangerine juice and maple syrup. But before you wrinkle your nose, consider the harmonious balance of sour and sweet. If you...
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