Brussels Sprouts with Pomegranate and Walnuts
Recipe courtesy Bobby Flay

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Ingredients:

  • 1¼ lbs Brussels sprouts,
    trimmed and halved
  • 3 tablespoons canola oil
  • Salt and freshly ground black pepper
  • 3 tablespoons pomegranate molasses
  • Seeds from 1 pomegranate
  • Finely grated zest of 1 lime
  • 1 tablespoon finely grated orange zest
  • ½ cup chopped toasted walnuts

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  • Whisk
  • Baking Dish
  • Turner
  • Grill
  • Tongs
  • Instant-read Thermometer
  • Knife
  • Cutting Board
  • Basting Brush
  • Measuring Spoons
  1. Preheat oven to 375°F. Place Brussels sprouts in a medium roasting pan and toss with oil and season with salt and pepper. Roast in the oven until lightly golden brown, 25 minutes. Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10-15 minutes longer.
  2. Transfer sprouts to a large bowl, add the pomegranate seeds, and lime and orange zest. Transfer to a platter and top with some of the vanilla pecan butter.

Makes 4 to 6 servings.

Grilled Rib Eye Steak with Chipotle Glaze and Roasted Pepper Relish
Recipe courtesy Bobby Flay

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Ingredients:

  • Chipotle Honey Glaze
  • ½ cup honey
  • 1 tablespoon chipotle puree
  • 1 tablespoon Dijon mustard
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • Roasted Pepper Relish
  • 2 roasted red peppers, julienned
  • 2 roasted poblano peppers, julienned
  • 3 cloves roasted garlic, coarsely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh cilantro
  • Salt and freshly ground black pepper
  • Garlic Chips
  • ½ cup canola oil
  • 6 cloves garlic, sliced paper-thin crosswise
  • Salt
  • Rib-eye
  • 4 rib-eye steaks, 14-16 ounces each
  • Canola oil
  • Salt and coarsely ground black pepper
  • Cilantro sprigs

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  • Basting Brush
  • Broiler Pan or Grill
  • Tongs
  • Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowls
  1. For the Chipotle Honey Glaze: Whisk together ingredients in a small bowl.
  2. For the Roasted Pepper Relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
  3. For the Garlic Chips: Heat oil in a small sauté pan over medium heat until it begins to shimmer. Add the garlic slices in batches and fry until lightly golden brown. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
  4. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides. If using your broiler, place the steaks on a broiler pan and broil until golden brown on the first side, 5-6 minutes. Turn the steaks over and continue cooking to medium-rare doneness, 6-7 minutes longer. During the last minute of cooking, liberally brush the top of steaks with some of the chipotle-honey glaze. Remove from the broiler and brush with more of the glaze. Let rest 5 minutes before serving. If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving. Top each steak with a large dollop of the roasted pepper relish and sprinkle with the garlic chips. Garnish with cilantro sprigs.

Makes 4 to 6 servings.

Horseradish Twice Baked Potatoes
Recipe courtesy Bobby Flay

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Ingredients:

  • 6 Idaho potatoes
  • 1 stick unsalted butter, cut into pieces
  • 1½ -2 cups whole milk or heavy cream, heated
  • ¼ cup prepared horseradish, drained
  • Salt and freshly ground pepper
  • ½ cup crème fraiche
  • 4 green onions, thinly sliced

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  • Measuring Cups
  • Mixing Bowl
  • Baking Sheet
  • Knife
  • Cutting Board
  • Spoon
  • Masher
  1. Preheat oven to 375°F. Place potatoes on a baking sheet and bake until soft, 25-30 minutes.
  2. Preheat the broiler of the oven. Slice potatoes in half lengthwise and carefully remove the flesh and place in a bowl. Reserve 8 of the best skins and discard the others. Add butter, hot milk and horseradish to the flesh and mash until smooth or run potatoes through a food mill then add milk, butter and horseradish and stir until combined; season with salt and pepper.
  3. Fill each potato skin with the mashed potato mixture and return on a baking sheet and place under the broiler until golden brown. Top each potato half with a dollop of crème fraiche and sliced green onions. Serve immediately.

Makes 4 to 6 servings.

Red Pepper Crab Cakes with Basil Vinaigrette
Recipe courtesy Bobby Flay

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Ingredients:

  • Basil Vinaigrette
  • 1 cup tightly packed chopped fresh basil leaves
  • ¼ cup mayonnaise
  • 3 tablespoons white wine vinegar
  • Water
  • 2 teaspoons honey
  • Kosher salt
  • Crab Cakes
  • 1 tablespoon canola oil, plus more to sauté the crab cakes in
  • 3 cloves garlic, finely chopped
  • ½ cup mayonnaise
  • 2 piquillo peppers, drained or 1 roasted red bell pepper, peeled, seeded and chopped
  • 2 tablespoons prepared horseradish, drained
  • ¼ teaspoon chile de arbol or cayenne powder
  • Salt and freshly ground black pepper
  • 1 ½ pounds jumbo lump crab meat, picked over
  • 2 to 3 tablespoons Wondra flour
  • 3 green onions (green and pale green part), thinly sliced
  • 2 ½ cups Panko bread crumbs
  • Basil sprigs, for garnish

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  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Baking Sheet
  • Knife
  • Garlic Press
  • Blender
  • Small Sauté Pan
  • Large Sauté Pan
  • Food Processor
  • Plastic Wrap or Aluminum Foil
  • Large Platter or Baking Sheet
  • Tongs
  • 4 Dinner Plates
  • Spoon
  • Cutting Board
  • Mixing Spoon
  1. Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. The vinaigrette should be slightly pourable; if too thick to pour, add a little more water. Add the honey and salt to taste and blend a few more seconds. Can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.
  2. Heat the oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1 ½ minutes.
  3. Put the mayonnaise, piquillo peppers, horseradish, chile de arbol and the garlic in a food processor or blender and blend until smooth, season with salt and pepper.
  4. Transfer the mayonnaise mixture to a bowl, gently fold in the crab, green onion and enough Wondra to bind the mixture slightly and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 8 hours.
  5. Spread the panko onto a large platter or baking sheet and season with salt and pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties about ½-inch thick. Dredge the cakes on both sides in the bread crumbs and place on a platter.
  6. Heat ¼ cup of canola oil in a large nonstick sauté pan over high heat until the oil begins to ripple. Sauté the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
  7. Drizzle a little of the basil vinaigrette on the bottom of 4 dinner plates. Top the vinaigrette with 2 crab cakes and top each crab cake and drizzle with more of the vinaigrette and garnish with basil sprigs.

Makes 8 crab cakes.

Smoked Chicken Pot Pie with Sweet Potato Crust
Recipe courtesy Bobby Flay

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Ingredients:

  • Pie Filling
  • 4 tablespoons unsalted butter
  • 1 medium Spanish onion, finely diced
  • 3 cloves garlic, finely chopped
  • 4 tablespoons flour
  • 4-5 cups whole milk, heated
  • ¾ pound cremini mushrooms, quartered and sautéed until golden brown
  • 2 turnips, peeled, cut into medium dice, blanched and drained
  • 2 carrots, peeled, cut into matchsticks (about 2-inches long by ¼-inch thick), blanched and drained
  • ½ cup each red and white frozen pearl onions, blanched and drained
  • 1 cup frozen peas, blanched and drained
  • 1 chicken (about 3 lbs) roasted, smoked and shredded, optional or add 2 teaspoons chipotle in adobo or 2 teaspoons smoked sweet paprika to the base sauce
  • Salt and freshly ground black pepper
  • ¼ cup coarsely chopped flat leaf parsley
  • Sweet Potato Crust
  • 1 pound AP flour
  • 2 sticks unsalted butter, cut into pieces and chilled
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg
  • ½ cup whole milk
  • 1 cup sweet potato puree (about 1 large sweet potato, roasted, peeled and pureed in food processor)
  • 2 large eggs, beaten with a few tablespoons of cold water (for egg wash)

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  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl
  • Baking Sheet
  • Knife
  • Garlic Press
  • Blender
  • Small Sauté Pan
  • Large Sauté Pan
  • Food Processor
  • Plastic Wrap or Aluminum Foil
  • Large Platter or Baking Sheet
  • Tongs
  • 4 Dinner Plates
  • Spoon
  • Cutting Board
  • Mixing Spoon
  1. For the filling:
  2. Preheat the oven to 375 degrees F. Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
  3. Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine. Season the sauce with salt and pepper and stir in the parsley.
  1. For the crust:
  2. Stir together the flour, salt and pepper in a large bowl. Cut in the butter. Stir together the egg, milk and potato puree in a bowl, add the mixture to the flour and gently mix with a rubber spatula until just combined. Transfer to a lightly floured surface and lightly knead the dough until it just comes together. Form into a circle and flatten slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
  3. Divide the dough in half and roll each half out on a lightly floured surface to 18-inch thickness. Invert individual bowls on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks ¾ of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal and brush the tops with the egg wash and season with salt and pepper. Make a small slit in the center of the dough using a paring knife.
  4. Bake the pies on baking sheets (or to serve family style, bake in a 10-inch casserole dish until the crust is golden brown and the filling is bubbly) for 15-18 minutes for individual pies, or 25-30 minutes for family style. Remove from the oven and let sit for 5 minutes before eating.

Makes 6-8 servings.

Southwestern Potato Salad
Recipe courtesy Bobby Flay

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Ingredients:

  • 15 new potatoes, about 3 pounds, cooked, drained and sliced ½ inch thick
  • 1 cups prepared mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lime juice
  • 2 tablespoons ancho chile powder
  • ½ teaspoon cayenne powder
  • 1 large ripe beefsteak tomato, seeded and chopped
  • ¼ cup chopped cilantro
  • 1 jalapeno, finely diced
  • 2 scallions, chopped, white and green parts
  • 1 medium red onion, halved and thinly sliced
  • 4 cloves garlic, finely chopped
  • Salt and freshly ground pepper

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Garlic Press
  • Large Pot
  • Medium Bowl
  • Mixing Spoon
  • Large Bowl
  1. Place potatoes in a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12-15 minutes, drain well. Let cool slightly then slice into ¼-inch thick slices and place in a large bowl.
  2. Stir together the remaining ingredients in a medium bowl and pour the mixture over the potatoes and mix gently until combined; season again with salt and pepper to taste.

Serves 4 to 6.

Throwdown Blondies
Recipe courtesy Bobby Flay

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Ingredients:

  • 1½ cups AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ sticks unsalted butter
  • 1 cup light brown muscovado sugar
  • ½ cup dark brown muscovado sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup milk chocolate chips
  • ¼ cup plus 2 tablespoons toffee chips
  • ½ cup toasted almonds, coarsely chopped

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  • Measuring Cups
  • Measuring Spoons
  • 9 x 9 x 2-inch Baking Pan
  • Whisk
  • Medium Bowls
  • Medium Saucepan
  • Mixing Spoon
  • Wire Rack
  • Parchment Paper
  • Knife
  • Cutting Board
  1. Preheat oven to 350 degrees F. Line a buttered 9 x 9 x 2-inch inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
  2. Whisk together the flour, baking powder and salt in a medium bowl.
  3. Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar has melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.
  4. Bake for 24-27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

Makes 18 or 36 blondies.

Throwdown Boston Creme Pie
Recipe courtesy Bobby Flay

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Ingredients:

  • Butter Cake
  • ½ cup whole milk, at room temperature
  • 4 large eggs, at room temperature
  • 1 vanilla bean, split and seeds scraped
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon bourbon
  • 1 ¾ cups cake flour minus 2 tablespoons flour
  • 2 tablespoons yellow cornmeal
  • 1 ½ cups pure cane sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 2 sticks unsalted butter, cut into pieces and slightly softened
  • Vanilla Bean-Bourbon Pastry Cream
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 6 large egg yolks
  • ½ cup pure cane sugar
  • ¼ cup cornstarch
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons bourbon
  •  
  • Chocolate Glaze
  • ¾ cup heavy cream
  • 3 tablespoons light corn syrup
  • 6 ounces best quality semisweet chocolate, coarsely chopped
  • ½ teaspoon vanilla extract

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • 9-inch Cake Pan
  • Nonstick Spray
  • Parchment Paper
  • Whisk
  • Stand Mixer
  • Spatula
  • Medium Saucepan
  • Mixing Spoon
  • Mixing Bowls
  • Small Saucepan
  1. For the Butter Cake:
  2. Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottom with a round of parchment paper and spray the round too.
  3. Whisk together the milk, eggs, vanilla bean seeds, vanilla extract and bourbon in a measuring glass and set aside.
  4. Put the flour, cornmeal, sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Add the butter, piece by piece and beat until the mixture looks like moist crumbs. Beat in all but ½ cup of the milk mixture then increase the mixer speed to medium and beat the batter until smooth and fluffy, about 1 minute. Add the remaining ½ cup and beat for 30 seconds longer. Scrape the batter into the prepared pans evenly and bake on the middle rack until a skewer inserted into the center of each cake comes out with a few moist crumbs, 20 to 25 minutes.
  5. Remove the pans to a baking rack and let cool in pans for 10 minutes. Flip onto the rack, remove the parchment then turn each cake top side up. Let cool completely. Slice both cakes in half horizontally. Spread the pastry cream (while the pastry cream is warm) on 2 layers and top with a third layer. Wrap and freeze the remaining layer for future use or just nibble on it while the cake is chilling. Evenly spread the chocolate glaze and let it drizzle down the side of the cake.
  1. For the Vanilla Bean-Bourbon Pastry Cream:
  2. Combine milk, cream, vanilla bean and seeds in a medium saucepan and bring to a simmer over high heat.
  3. Slowly whisk the hot milk into the egg mixture to temper then return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened. Remove from the heat, remove the vanilla bean and whisk in the cold butter, vanilla and bourbon until smooth. Scrape into a bowl and let sit for 5 minutes before spreading on the cake layers.
  1. For the Chocolate Glaze:
  2. Combine cream and corn syrup in a small saucepan and bring to a simmer over medium heat.
  3. Put the chocolate in a medium bowl, pour the hot cream mixture over and let sit 30 seconds. Gently whisk until smooth, stir in the vanilla. Let cool until slightly thickened.

Makes One 3-Layer, 9-inch cake.

Throwdown Chicken Tikka Masala
Recipe courtesy Bobby Flay

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Ingredients:

  • 2 cups whole milk Greek yogurt
  • 3 tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground chile de arbol or cayenne powder
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 6 boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • ½ cup melted ghee or clarified butter or canola oil

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  • Measuring Cups
  • Measuring Spoons
  • Garlic Press
  • Knife
  • Cutting Board
  • Whisk
  • Large Baking Dish
  • Aluminum Foil
  • Sheet Pan
  • Basting Brush
  1. Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
  2. Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper and place on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side. 3. Remove the chicken from the heat and place on a cutting board. Let rest for 5 minutes and cut into 1-inch thick slices.

Makes 4 to 6 servings.

Blue Corn Cuban Taco
Recipe courtesy Bobby Flay

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Ingredients:

  • 6 tablespoons canola oil
  • Juice of 1 orange
  • 2 tablespoons chopped fresh oregano
  • 3 cloves garlic, chopped
  • 1 ½ pound pork tenderloin, fat trimmed
  • Eight 6-inch blue corn tortillas
  • 8 slices boiled ham
  • 8 slices Swiss cheese, sliced in half
  • 4 pickled jalapenos, drained and thinly sliced
  • Tomato salsa, optional

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  • Whisk
  • Baking Dish
  • Turner
  • Grill
  • Tongs
  • Instant-read Thermometer
  • Knife
  • Cutting Board
  • Basting Brush
  • Measuring Spoons
  1. Whisk together 3 tablespoons of the oil, orange juice, oregano and garlic in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
  2. Heat the grill to high.
  3. Remove the pork from the marinade and place on the grill. Grill until golden brown, slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into ¼-inch-thick slices.
  4. Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for about 10 seconds per side to make pliable.
  5. Lay the tortillas on a flat surface. Divide the ingredients evenly over one half of each tortilla. Start with 1 slice of the cheese, followed by the ham, a few slices of pork, a few slices jalapenos and another slice of cheese. Fold the top of the tortilla over the ingredients and press on it.
  6. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oiled-side down, and grill until lightly golden brown, pressing on the tortilla to flatten it, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip and continue grilling, pressing down on the tortilla until golden brown and the cheese has melted.

Makes 4 servings.

Cauliflower and Goat Cheese Gratin
Recipe courtesy Bobby Flay

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Ingredients:

  • 2 tablespoons unsalted butter, plus more for greasing
  • 3 cups whole milk, plus more if needed
  • 2 tablespoons all-purpose flour
  • 6 ounces Monterey Jack cheese, grated
  • 6 ounces soft goat cheese,
    cut into small pieces
  • ½ cup grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • 1 medium head cauliflower florets,
    each floret sliced into 2 to 3 pieces

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  • Large Baking Dish
  • Small Saucepan
  • Measuring Spoons
  • Medium Saucepan
  • Whisk
  • Measuring Cups
  • Large Bowl
  • Baking Sheet
  • Serving Spoon
  1. Preheat oven to 350 degrees F and butter a large baking dish.
  2. Place the milk in a small saucepan and bring to a simmer over medium-low heat. Melt 2 tablespoons butter over medium heat in a medium heavy-bottomed saucepan. Whisk in the flour and let cook for 1 minute (do not let the mixture get brown). Slowly whisk in the milk, increase the heat to high, and cook, whisking constantly until the mixture thickens, 3 to 4 minutes. Remove from the heat and whisk in the Monterey Jack, half of the goat cheese and half of the Parmigiano-Reggiano until melted. Season with salt and pepper. If the mixture seems too thick, thin with a little extra milk.
  3. Transfer the sauce to a large bowl, add the cauliflower and stir well to combine. Transfer the mixture to the prepared baking dish and top with the remaining goat cheese and Parmigiano-Reggiano and bake on a baking sheet (in case the mixture bubbles over in the oven) until the cauliflower is tender and the top is bubbly and golden brown, for 50 minutes to 1 hour. Remove from the oven and let rest 10 minutes before serving.

Makes 4-6 servings.

Grilled Sausage Sandwiches with Onion Sauce and Grilled Red Pepper Relish
Recipe courtesy Bobby Flay

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Ingredients:

  • Grilled Red Pepper Relish:
  • 3 red peppers, grilled, peeled,
    seeded and coarsely chopped
  • 4 cloves roasted garlic, coarsely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped
    fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  •  
  • Grilled Sausage Sandwich:
  • 4 hot or sweet Italian sausage links
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 hoagie buns, split three-quarters
    of the way through
  • ¼ cup Dijon mustard
  • Onion Sauce:
  • 2 tablespoons vegetable oil
  • 2 large onions, halved and cut ¼-inch thick
  • 1 teaspoon ancho chile powder
  • ½ teaspoon ground cinnamon
  • ¼ cup ketchup
  • 1 teaspoon cayenne sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

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  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Medium Bowl
  • Medium Saucepan
  • Mixing Spoon
  • Grill
  • Basting Brush
  1. For the relish:
  2. Combine the peppers and garlic with the olive oil, basil and parsley in a medium bowl. Season with salt and pepper. Let the relish sit at room temperature for 30 minutes before serving.
  1. For the onion sauce:
  2. Heat the vegetable oil in a medium saucepan over medium heat. Add the onions, stirring occasionally, and cook until soft, about 10 minutes. Stir in the chile powder and cinnamon and cook for 1 minute.
  3. Add ½ cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened, 10 to 15 minutes. Transfer to a bowl and let cool to room temperature before serving.
  1. For the sandwiches:
  2. Heat the grill to high.
  3. Brush the sausages with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Grill the sausages until golden brown and slightly charred on all sides and cooked through, about 12 minutes.
  4. Brush the inside of the rolls with the remaining 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until lightly golden brown, about 1 minute.
  5. Spread the bottom half of each roll with some of the mustard, top with a sausage, some onion sauce and grilled red pepper relish.

Makes 4 servings.

Grilled Whole Fish with Cherry Tomato Asparagus Vinaigrette
Recipe courtesy Bobby Flay

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Ingredients:

  • Cherry Tomato Asparagus Vinaigrette:
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 8 ounces cherry tomatoes, grilled
  • 12 spears asparagus, grilled
    and cut into 1-inch pieces
  • ½ red onion, thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • Whole Fish:
  • 4 whole striped bass (or red snapper
    or black sea bass), 1 pound each,
    scaled and gutted
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Fresh flat-leaf parsley leaves, for garnish

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  • Espresso Machine
  • Medium Saucepan
  • Wooden Spoon
  • Pastry Brush
  • Whisk
  • Mixing Bowls
  • Baking Sheets
  1. Place a rack in the middle of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
  2. For the cherry tomato asparagus vinaigrette: Whisk together the oil, vinegar, mustard and garlic in a large bowl and season with salt and pepper. Fold in the cherry tomatoes, asparagus, red onion and parsley. Season with salt and pepper. Let the vinaigrette sit at room temperature.
  3. For the whole fish: Heat the grill to high. Brush the fish with oil on both sides and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, flip and turn the grill down to medium. Cook for another 6 to 7 minutes with the grill hood closed. Serve the fish whole with the cherry tomato asparagus vinaigrette served on top. Garnish with the parsley leaves.

Makes 4 servings.

Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette
Recipe courtesy Bobby Flay

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Ingredients:

  • 6 large Yukon gold potatoes, scrubbed
  • 2 tablespoons kosher salt,
    plus more for seasoning
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon lemon zest
  • Juice of 2 lemons
  • 4 cloves roasted garlic
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ¼ cup canola oil
  • Sprigs of fresh rosemary, for garnish

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  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Tongs
  • Large Pot
  • Cutting Board
  • Blender
  • Grill
  • Basting Brush
  • Platter
  1. Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until the potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool and then cut each potato in half lengthwise. Potatoes can be made up to 2 days in advance, refrigerated and cut just before grilling.
  2. While the potatoes are cooking, combine the rosemary, zest, lemon juice, garlic and some salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
  3. Heat the grill to high.
  4. Brush the potatoes on both sides with the canola oil and season with some salt and pepper. Place the potatoes on the grill, cut-side down, and cook until golden brown, 4 to 5 minutes. Flip the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with rosemary sprigs.

Makes 4 servings.

Lasagna
Recipe courtesy Bobby Flay

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Ingredients:

  • Bolognese Sauce:
  • 2 tablespoons olive oil
  • 2 pounds ground chuck (80/20)
  • Kosher salt and freshly ground black pepper
  • 12 ounces pancetta or bacon,
    finely diced
  • 1 ½ cups finely diced Spanish onion
  • ½ cup finely diced carrot
  • ½ cup finely diced celery
  • ¼ teaspoon red chili flakes
  • 4 whole cloves garlic
  • 1 cup dry red wine
  • 2 cups homemade beef or chicken stock
    (or you can use low-sodium canned beef
    or chicken broth)
  • 8 sprigs fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • Two 15-ounce cans diced tomatoes
    and their juices
  • Ricotta Mixture:
  • 3 cups ricotta, strained in a cheesecloth lined strainer for at least 4 hours
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  •  
  • Béchamel (Mornay) Sauce:
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 ½ cups whole milk, heated
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated Fontina cheese
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  •  
  • Lasagna:
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 6 fresh sheets pasta, or 1 ¼ pounds dried lasagna noodles
  • Grated Parmigiano-Reggiano
  • Chopped fresh basil, for garnish, if desired
  • Chopped fresh parsley, for garnish,
    if desired

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  • Cheese Grater
  • Measuring Cup
  • Measuring Spoon
  • Knife
  • Cutting Board
  • Garlic Press
  • Cheesecloth
  • Strainer
  • Large Dutch Oven
  • Slotted Spoon
  • Mixing Spoon
  • Medium Saucepan
  • Whisk
  • 9" x 13" x 2" Baking Dish
  • Large Stock Pot
  • Colander
  • Ladle
  • Baking Sheet
  • Aluminum Foil
  • Serveware
  1. For the Bolognese sauce:
  2. Preheat the oven to 350 degrees F.
  3. Heat the oil in a large Dutch oven over high heat. Add the chuck, sprinkle with salt and pepper and cook until golden brown. Remove with a slotted spoon to a bowl. Remove all but 2 tablespoons of the fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove the pancetta with a slotted spoon to the bowl with the ground chuck.
  4. Add the onions, carrots, celery, chili flakes and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
  5. Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the stock, parsley, thyme, rosemary and diced tomatoes and bring to a simmer. Add the chuck and pancetta back to the pan and cook until thickened, stirring occasionally, for 30 to 40 minutes. Remove the fresh herb sprigs from the sauce.
  1. For the ricotta:
  2. Stir together the ricotta, Parmigiano-Reggiano, parsley, eggs and some salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
  1. For the béchamel:
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 4 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, 5 to 7 minutes. Whisk in the Fontina and Parmigiano-Reggiano and season the sauce with nutmeg, salt and pepper. If the sauce is too thick, whisk in some of the remaining milk.
  1. Lasagna:
  2. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9" x 13" x 2" baking dish with the butter.
  3. Cook the fresh pasta in boiling salted water for 2 to 3 minutes (or if using dried pasta, cook until slightly under al dente, about 5 minutes). Drain.
  4. Ladle a thin layer of béchamel sauce and Bolognese sauce evenly over the bottom of the pan. Place a layer of pasta, cut to fit the inside of the pan, on top of the béchamel and top the pasta with the ricotta mixture and spread evenly. Ladle an even layer of béchamel over the ricotta, sprinkle with a few tablespoons of Parmigiano-Reggiano and some basil leaves. Top with another layer of pasta and spread the Bolognese evenly over the top. Ladle an even layer of béchamel over the Bolognese, sprinkle with a few tablespoons of Parmigiano-Reggiano cheese and some basil leaves. Place the final layer of pasta over the meat mixture and ladle the béchamel over the top to completely cover the pasta. Sprinkle with 3 tablespoons Parmigiano-Reggiano.
  5. Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, 30 to 45 minutes longer. Remove from the oven and let rest 15 minutes before cutting.
  6. Cut into slices and top with some of the tomato sauce, more grated cheese and chopped basil and parsley if using.

Makes 6 to 8 servings.

Macaroni and Cheese Carbonara
Recipe courtesy Bobby Flay

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Ingredients:

  • Butter, for greasing
  • 1 tablespoon olive oil
  • One 1-inch-thick piece pancetta,
    diced
  • 4 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme
  • ½ teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1 ½ cups Freshly grated Irish white cheddar, plus more for the top
  • 1 ½ cups freshly grated Mountain Valley Cheddar, plus more for the top
  • 1 cup freshly grated aged Fontina cheese, plus more for the top
  • ½ cup freshly grated Parmigiano-Reggiano, plus more for the top
  • Kosher salt and freshly ground black pepper
  • 1 pound elbow macaroni, cooked just under al dente
  • ½ cup coarsely chopped fresh flat-leaf parsley

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  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Cheese Grater
  • Large Baking Pan
  • Large Sauté Pan
  • Slotted Spoon
  • Plate
  • Paper Towel
  • Garlic Press
  • Large Bowl
  • Mixing Spoon
  • Mixing Bowl
  1. Preheat the oven to 375 degrees F. Butter the bottom and sides of a large baking pan
    and set aside.
  2. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
  3. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 5 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Lower the heat and whisk in the eggs until incorporated. Let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, Asiago, Irish white cheddar, Mountain Valley Cheddar, Fontina and Parmigiano-Reggiano until completely melted. Season with salt and pepper. If the mixture appears too thick, add some of the remaining milk ¼ cup at a time.
  4. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared baking pan. Combine together the remaining cheeses in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

Makes 4 servings.

Mixed Berry Crumble
Recipe courtesy Bobby Flay

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Ingredients:

  • Topping:
  • 2 23 cup all-purpose flour
  • 6 tablespoons demerara sugar, or turbinado sugar such as Sugar in the Raw
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • Zest of 2 lemons
  • 2 ½ sticks unsalted butter, melted
  • Filling:
  • 2 pints blackberries
  • 2 pints raspberries
  • 2 quarts strawberries, hulled and quartered
  • 1 cup granulated sugar
  • 6 to 8 tablespoons cornstarch
  • Juice of 2 lemons
  • Salt

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  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon
  • Knife
  • Cutting Board
  • Ramekins
  • Aluminum Foil
  • Baking Sheet
  1. Preheat the oven to 375 degrees F.
  2. For the topping: In a mixing bowl, combine the flour, sugars, baking powder and lemon zest. Add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
  3. For the filling: Toss the blackberries, raspberries and strawberries with the granulated sugar, cornstarch, lemon juice and a pinch of salt. Divide into four 14-ounce ramekins.
  4. Remove the topping from the refrigerator and cover the fruit thickly and evenly with the topping. Place the ramekins on a foil-lined baking sheet, and bake on the middle rack until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes.

Makes 8 servings.

Sautéed Green Beans with Hazelnut Vinaigrette
Recipe courtesy Bobby Flay

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Ingredients:

  • 1 tablespoon kosher salt,
    plus more for seasoning
  • 12 ounces haricot vert, trimmed
  • ¼ cup sherry vinegar
  • 1 teaspoon honey
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • ¼ cup chopped lightly toasted hazelnuts
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil
  • 2 large shallots, thinly sliced

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • 3-quart Saucepan
  • Colander
  • 8 ½-inch Skillet
  • Mixing Spoon
  • Platter
  1. Fill a 3-quart saucepan with water, add 1 tablespoon of kosher salt and bring to a boil. Add the haricot vert and cook for 2 minutes. Drain well, rinse with cold water and drain well again.
  2. Whisk together the vinegar and honey in a small bowl and season with salt and pepper. Slowly whisk in the olive and hazelnut oils until emulsified; stir in the hazelnuts.
  3. Heat the butter and oil in an 8 ½-inch skillet over high heat. Add the shallots and cook for 1 minute. Add the haricot vert and cook, stirring several times, until tender but still have a bit of crunch to them, about 5 minutes. Season with salt and pepper. Transfer the beans to a platter and drizzle with the hazelnut vinaigrette.

Makes 4 servings.

Seasoned Chicken and Rice
Recipe courtesy Bobby Flay

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Ingredients:

  • Adobo Seasoning:
  • 2 tablespoons kosher salt
  • 1 tablespoon finely chopped fresh oregano
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Chicken and Rice:
  • 3 tablespoons pure olive oil
  • 8 boneless chicken thighs (skin removed if desired)
  • Salt and freshly ground black pepper
  • 1 large Spanish onion, finely diced
  • 1 large red bell pepper, finely diced
  • 1 serrano or jalapeno chile, finely diced
  • 4 cloves garlic, finely chopped
  • 2 plum tomatoes, seeded and finely diced
  • 2 cups long-grain rice
  • 4 cups homemade chicken stock
  • 1 cup frozen peas, thawed
  • 1 cup pitted picholine olives
  • 3 tablespoons finely chopped fresh cilantro or flat-leaf parsley
  • 2 teaspoons finely chopped fresh oregano
  • Zest and juice of 1 fresh lime

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • 4 Quart Sauté Pan
  • Mixing Spoon
  • Small Bowl
  • Plate
  1. For the adobo seasoning: Mix together the salt, oregano, granulated garlic, granulated onion, black pepper, turmeric, cumin and paprika in a small bowl.
  2. For the chicken and rice: Heat the oil in a 4 quart sauté pan over medium heat. Sprinkle both sides of the chicken pieces with salt and pepper, and then sprinkle with the adobo seasoning.
  3. Place the chicken in the oil skin-side down and sauté, in batches if necessary, until golden brown. Flip the chicken over and cook until the second side is golden brown. Remove the chicken and transfer to a plate.
  4. Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the onions, red peppers and serrano and cook until soft. Add the garlic and tomatoes and cook for 1 minute.
  5. Add the rice to the pan, stir to coat and cook for 1 minute. Add the chicken stock and some salt and pepper and bring to a boil. Let cook for 5 minutes, uncovered. Stir well, add the chicken back to the pan, cover, reduce the heat to medium and cook until all the stock is absorbed and the rice is tender, another 10 to 12 minutes. During the last few minutes of cooking, quickly stir in the peas, cover and continue cooking.
  6. Remove the pan from the heat and let sit 5 minutes, covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, oregano, lime zest and juice.

Makes 4 servings.

Sherry Vinegar Marinated Grilled Shrimp Wrapped in Serrano Ham with Piquillo Pepper Dipping Sauce
Recipe courtesy Bobby Flay

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Ingredients:

  • Shrimp Marinade:
  • ¼ cup olive oil
  • 3 tablespoons aged sherry vinegar
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, finely chopped
  • 1 pound large shrimp, shelled and deveined
  •  
  • To Serve:
  • 2 tablespoons canola oil
  • 12 paper thin slices serrano ham or prosciutto, sliced in half lengthwise
  • Piquillo Pepper Dipping Sauce:
  • 1 ½ cups prepared mayonnaise
  • 1 tablespoon aged sherry vinegar
  • 4 cloves garlic, chopped
  • 4 piquillo peppers, drained or 1 large red bell pepper, roasted, peeled, seeded and chopped
  • 2 teaspoons finely chopped fresh thyme
  • Salt and freshly ground black pepper
  • 3 tablespoons finely chopped fresh-flat leaf parsley

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Garlic Press
  • Mixing Spoon
  • Small Bowl
  • Whisk
  • Large Bowl
  • Plastic Wrap
  • 10-inch Skillet
  • Platter
  • Small Bowl for Serving
  1. For the shrimp: Whisk together the olive oil, vinegar, thyme, mustard and garlic in a large bowl. Add the shrimp and toss to coat the shrimp in the marinade. Cover and refrigerate
    for 30 minutes.
  2. For the dipping sauce: Combine the mayonnaise, vinegar, garlic, peppers and thyme in a blender or food processor and process until smooth. Season with salt and pepper. Scrape the sauce into a bowl and stir in the parsley. Cover and refrigerate for at least 15 minutes before serving. Can be made 1 day in advance and refrigerated. Do not add the parsley
    until ready to serve.
  3. Heat a 10-inch skillet over high heat and add the canola oil.
  4. Remove the shrimp from the marinade and place in the skillet in an even layer. Cook until golden brown and slightly charred, 1 ½ to 2 minutes. Flip the shrimp over and continue cooking until just cooked through, 45 seconds to 1 minute longer.
  5. Remove the shrimp to a platter and wrap each shrimp with a half slice of the ham. Serve with the dipping sauce on the side in a small bowl.

Makes 4 servings.

Sweet Potato Gratin
Recipe courtesy Bobby Flay

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Ingredients:

  • 2 cups heavy cream
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 4 medium sweet potatoes, peeled and thinly sliced 18-inch thick on a mandoline
  • Salt and freshly ground black pepper

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Whisk
  • Mixing Bowl
  • 10" x 10" x 2" Casserole Dish or a 2-quart Gratin Dish
  • Aluminum Foil
  • Mixing Spoon
  1. Preheat the oven to 375 degrees F.
  2. Whisk together the cream, cinnamon, cloves and nutmeg until smooth.
  3. Arrange the potatoes in an even layer on the bottom of a 10" x 10" x 2" casserole or a 2-quart gratin dish. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 8 to 10 layers. Press down on the layers to totally submerge in the cream.
  4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes.

Makes 8 servings.

Wild Mushroom Cheddar Burger
Recipe courtesy Bobby Flay

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Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 12 ounces assorted mushrooms (cremini, lobster, chanterelle and shiitake), coarsely chopped
  • 1 shallot, finely diced
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 ½ pounds ground chuck (80/20 percent) or ground turkey (90/10 percent)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 4 slices sharp Cheddar
  • 4 hamburger buns, split and toasted, if desired

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  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Cutting Board
  • Large Cast-Iron Pan
  • Mixing Spoon
  • Bowl
  • Basting Brush
  • Grill Pan
  • Basting Cover or Aluminum Foil
  1. Heat the oil and butter in a large cast-iron pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, some salt and pepper and cook until the mushrooms are golden brown, about 5 minutes longer. Stir in the parsley and thyme and transfer to a bowl.
  2. Divide the meat into four equal portions about 6 ounces each. Form each portion loosely into a ¾-inch-thick burger and make a deep depression in the center with your thumb. Brush both sides with the oil and sprinkle with salt and pepper.
  3. Heat a grill pan over high heat. Cook the burger until slightly charred on both sides and cooked to desired doneness. Add the cheese to the burgers during the last minute of cooking and cover with a basting cover or tent with foil.
  4. Top the cheeseburgers with a few large spoonfuls of the mushrooms. Serve with the hamburger buns.

Makes 4 servings.