Do you want to make a tamale with peanut butter and jelly? Go Ahead! Somebody will eat it. — 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
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
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
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
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
Today, when I hire, I look for people who want to be trained and molded. — Bobby Flay Copy Share Image
Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your… — 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
