It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick. — 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
