I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay Copy Share Image
In those days, the main requirement to be on the Food Network was being able to get there by subway. — Bobby Flay Copy Share Image
A grill is just a source of heat. Just like a stove, it is very user-friendly. — Bobby Flay Copy Share Image
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. — Bobby Flay Copy Share Image
Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking. — Bobby Flay Copy Share Image
Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in… — Bobby Flay Copy Share Image
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going… — Bobby Flay Copy Share Image
One thing you don't want to do as a host is be running around all evening. Do as much as you can… — Bobby Flay Copy Share Image
If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not… — Bobby Flay Copy Share Image
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable… — Bobby Flay Copy Share Image
I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl… — Bobby Flay Copy Share Image
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat… — Bobby Flay Copy Share Image
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask… — Bobby Flay Copy Share Image
'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no… — Bobby Flay Copy Share Image
I prefer lump charcoal over briquettes but I do use both for different reasons and different recipes and sometimes I combine them… — Bobby Flay Copy Share Image
I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and… — Bobby Flay Copy Share Image
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of… — Bobby Flay Copy Share Image
Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the… — Bobby Flay Copy Share Image
Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's… — Bobby Flay Copy Share Image
Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle… — Bobby Flay Copy Share Image
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay… — Bobby Flay Copy Share Image
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer. — Bobby Flay Copy Share Image
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay Copy Share Image
My feeling is that if you can cook, I can teach you how to do television. — Bobby Flay Copy Share Image
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad… — Bobby Flay Copy Share Image
I live in New York and I'm in New York basically all the time. I spend a lot of my time in… — Bobby Flay Copy Share Image
I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream… — Bobby Flay Copy Share Image
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance… — Bobby Flay Copy Share Image
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay Copy Share Image
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature. — Bobby Flay Copy Share Image
Cooking is a subject you can never know enough about. There is always something new to discover. — Bobby Flay Copy Share Image
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.' — Bobby Flay Copy Share Image
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by… — Bobby Flay Copy Share Image
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… — Bobby Flay Copy Share Image
Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If… — Bobby Flay Copy Share Image
For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food. — Bobby Flay Copy Share Image
Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — Bobby Flay Copy Share Image
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course. — Bobby Flay Copy Share Image
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me. — Bobby Flay Copy Share Image
Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit… — Bobby Flay Copy Share Image
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put… — Bobby Flay Copy Share Image
I want to go to college and go back to Georgetown. It's a really cool place. — Bobby Flay Copy Share Image
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space. — Bobby Flay Copy Share Image
I think people are intimidated by grilling .. maybe it's the flame, maybe it's the big grills, maybe they've had some bad childhood experiences… — Bobby Flay Copy Share Image
“If you aren't nervous about your passion, you aren't passionate about it.” — Bobby Flay Copy Share Image
