Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge by Bobby Flay and Stephanie Banyas and Miriam Garron

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  • The Lee Bros. country captain

    • SilverSage on August 16, 2015

      Loved this recipe! I topped it with cilantro instead of parsley at the end, because that's what I had, but other than that, I followed it precisely. The recipe claims to make 4 servings, but in our house 12 chicken thighs is 12 servings. Because of that, I'd increase the veggies next time or cut the chicken in half to make a more rounded meal for us. Definitely staying in the rotation.

    • averythingcooks on March 27, 2017

      I agree with Silversage - this is REALLY good. I used boneless, skinless thighs, dried cranberries and sorta changed the dried chili instructions ( toasted then tore up/seeded a dried ancho - soaked in broth as instructed then decanted the broth into the pot - rather trying to remove the dried chili from the pot ). For sure not an improvement / game changer compared to original instructions but the most important thing is that I'm eating a big bowl of this while writing this note .......it is simply delicious !

  • Mike and Jack Serio's muffuletta

    • britt on March 26, 2011

      This was pretty close to how I, admittedly hazily, remember muffulettas. I used dried basil and oregano, 1/3 the quantity called for fresh. I pulsed the olive salad in a food processor to cut it into smaller pieces. Quantities given for the olive salad yield two cups, but one sandwich uses only one cup.

  • Melba Wilson's Southern fried chicken and eggnog waffles

    • Rinshin on July 07, 2018

      For National Fried Chicken day (7/6/18), I made the fried chicken without the waffles. I had no sazonador seasoning so made a scratch sazon seasoning. The chicken was very tender and moist from buttermilk mixture but did not notice any mustard taste and not sure what that does to the chicken. Added more seasoning than specified in the recipe including Lawry seasoning and garlic powder with the buttermilk mixture. However, I did notice that flour coating was missing some salty component after frying and I will add more salt next time. Overall, very satisfying fried chicken.

  • Maribel Araujo and Aristides Barrios's pabellon arepa

    • MmeFleiss on April 10, 2016

      Recipe here, although the book uses half as much sugar (for both beans and beef) and tomato paste for 1.5 lbs of beef. http://nbclatino.com/2012/06/19/making-the-perfect-venezuelan-arepas/

  • Mike Maroni's Grandma Maroni's meatballs (100-year-old recipe)

    • Frogcake on May 14, 2016

      Gramma Maroni is our adopted Italian grandmother since I started making these several years ago. Theses are the best Italian meatballs I've ever tasted!

    • averythingcooks on April 03, 2017

      The sauce was very good but not sure how much different from other versions I've made (but I'll never be shy again about adding garlic....this one called for 12 cloves and it was not too much ) BUT the meatballs were DELICIOUS ....... I was questioning 1 1/2 cups of the grated cheese but really - these were fabulous !

  • Bobby Flay's macaroni and cheese carbonara

    • Frogcake on May 14, 2016

      This is a five star Mac and cheese recipe. You cannot be on a diet when you eat this one. Definitely a keeper!

  • Joanne Chang's sticky sticky buns

    • Frogcake on May 14, 2016

      I've tried this recipe as well as Bobby's and prefer this one. I've been making this for Christmas Day breakfast for a few years now such that they are our family tradition. Extremely yummy!

  • Cindy Reed Wilkins's Cin chili

    • averythingcooks on March 25, 2017

      I made this as a try at an authentic Texas chili (instead of my usual somewhat freestyle beef, chipotle, black bean and corn version). It certainly smelled great simmering away but when my husband was asked to to taste late in the process, his response was "good but when are the big chunks of colorful peppers, black beans and corn going in?" Our verdict was to stick with my usual BUT I did like her technique of adding fractions of the seasonings at various stages of the simmer - not all at once. This I will try with my version.

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  • ISBN 10 1299229921
  • ISBN 13 9781299229921
  • Published May 10 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Clarkson Potter Publishers
  • Imprint Clarkson Potter Publishers


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