Bobby at Home: Fearless Flavors from My Kitchen by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about Recipes in this book

  • Creamy feta, marinated tomato, and dill crostini

    • Devons on November 30, 2020

      Thoroughly enjoyed this. There are a lot of ways to top crostini, but we thought this is one of the better ones. Fresh tasting with the dill, yum.

  • Red chile Caesar salad with cotija frico croutons

    • Devons on November 30, 2020

      Flavor bomb dressing -- we used it all week on a variety of lettuces. For the cotija frico, 425 is too hot and burns them. Next time I'd do 375 or 400.

  • Roasted sweet potatoes with spiced tahini honey

    • Devons on November 30, 2020

      Good flavors wouldn't make again. What did I do wrong? Tahini and honey flavors taste good, but the mixture turned gloppy as soon as water was added. I actually tried something similar in another recipe, different cookbook with the same results.

  • Green chile cheeseburger

    • Devons on November 30, 2020

      Husband and I loved them. Made adjustments to recipe based on what we had on hand and our time available to cook that night: 1. Didn't make the queso sauce; used a slice of Muenster (left over from Brussels sprouts nachos) instead. 2. Instead of a bun, used a Stonefire Grill mini naan.

  • Brussels sprout nachos with pickled chiles

    • Devons on November 30, 2020

      Thought this would be a little weird, but to the contrary it's excellent. Would make it again for sure. We got to feel healthy with the Brussels sprouts :-) Made the following adjustments: 1. I didn't bother to make the Muenster Cheese Sauce. Instead, simply grated the Muenster cheese and saved a few calories :-) Bet it would be great in a sauce though. 2. Used a hand held mandolin to julienne the Brussels sprouts. Would cut them thinly next time, per recipe instructions 3. Instead of pickling chiles, I used purchased pickled jalapenos. Excellent.

    • averythingcooks on January 07, 2022

      These were awesome (as was the look on T's face when he asked what I was making :). I added some slivered red & yellow peppers to the Brussels pan, I quick pickled some red onion & I used jarred pickled jalapenos. I normally just grate cheese onto nachos but I did make the cheese sauce (using pepper jack) and it certainly makes these rich, indulgent & VERY filling. I made a 1/2 recipe (full serves 4) to eat with a lighter soup for dinner and we were stuffed well before we could finish them. We agreed that a little less sauce for a given amount of chips might actually be better.

  • Maple-chile glazed mixed nuts

    • averythingcooks on January 05, 2022

      These are very tasty with a good hit of sweet/hot but he does not specify salted or unsalted nuts. I only buy unsalted to cook with & the lack of salt in the glaze worried me so I sprinkled the pan with a few big pinches of salt before the bake and then after a quick taste, tossed the still warm nuts with another good pinch. We both like them (this time a mix of cashews, almonds and pecans) as the maple syrup & chili de arbol play off each other nicely but I would definitely repeat the salting.

  • My favorite black pepper biscuits

    • averythingcooks on January 03, 2022

      These are great! The dough came together quickly & produced lovely, tall biscuits. The black pepper on the top is a nice savoury touch which made for a great dinner side (but could easily be left off). However, I will say that my habit now is to "portion" out the cream for brushing sparingly, adding more to the little bowl as needed....and I definitely did not need all that was called for here.

  • Classic home fries

    • averythingcooks on December 20, 2021

      A great method for some very tasty home fries served beside a pan of scrambled eggs.

  • Dutch, Dutch apple baby

    • bwhip on October 26, 2019

      Really delicious. I'd never tried the method of starting with a cold oven like this, but the end result turned out great. The apple cider "sauce" was a great accompaniment. Next time I'll cut the vinegar in half, as it was a little more acidy than I thought it needed to be. Also, the recipe has you start the apples on high temperature, but never tells you to drop the temp when covering the pan and cooking for ten minutes, which seemed like too much heat. I used a little less heat, for a little less time through the apple cooking process, and the results seemed to turn out just right. Also, the recipe calls for starting in a cold oven, and baking for 20 minutes or so - but doesn't clarify if that's 20 minutes from cold (not nearly enough), or once oven comes up to full temperature (which could vary by oven). Mine was in for about 35-40 minutes total. I'll make this one again for sure.

  • Harvest salad with apple cider-honey vinaigrette

    • bwhip on October 28, 2019

      We loved this salad! Great in every way, with a really delicious and interesting mix of flavors and textures. We had it as a light fall main course, and it was perfect. Looking forward to making this one again.

  • Grilled grouper with Balsam Farms tomatoes and avocado

    • bwhip on July 22, 2020

      Super simple, super tasty. Lovely light summer dinner. We grilled some nice Sockeye Salmon fillets with this instead of the grouper.

  • Pressure-cooked ropa vieja

    • hbakke on November 11, 2019

      This is an odd combination of ingredients that resulted in a tasty meal. I would serve this with flour tortillas instead of corn as the corn ones disintegated with the liquid. Also, I think the meat was overcooked at 40 minutes so would probably cook less next time. The added cup of broth at the end seem unnecessary as well. The instructions were kind of nonsensical for use with a pressure in, why would I add all the liquid to the saute pan if I'm just going to dump them in the pressure cooker. Weird directions.

  • Grilled pork chops with peppers and balsamic

    • D.Barker on July 12, 2021

      This bell pepper salsa was fantastic, and the pork chops were some of the best we have had. The balsamic glaze/reduction just turned out floppy and gross, so we left it off. I didn't think there was anything really missing without it.

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  • ISBN 10 0385345917
  • ISBN 13 9780385345910
  • Linked ISBNs
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With 170+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.

Welcome to Bobby's, where life is celebrated around the table and powerhouse flavors rule the day. Bobby's food philosophy is simple: he loves food and sharing it with others. When he's not fighting against the clock on his TV shows or on the line at his restaurants, Bobby's at home doing the one thing that makes him relax: cooking. Now, he invites us into his home kitchen to share his favorite personal recipes and his well-earned secrets for executing them perfectly.

His most personal cookbook yet, Bobby at Home is a comprehensive collection that will be your go-to source for everyday cooking: snacks and spreads for grazing, shareable platters of roasted vegetables and bountiful salads, homemade pasta and pizza doughs, and casual, homey desserts. Expect comforting classics made with exciting flavors, such as oven-roasted shrimp with crispy garlic chips and fiery chile oil, fluffy pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken cooked perfectly with Bobby's expert tips. A teacher at heart, Bobby also delivers essential advice that home cooks won't forget in the direct, to-the-point style he's known for. For years, fans have watched how Bobby endlessly riff on dishes with his signature flavors -- and now, you can too, with his master recipes for essentials that range from home fries and pesto to steamed mussels, along with creative variations that take the base recipe in a range of directions to suit your mood. With Bobby by your side, cooking at home just got a lot more exciting.

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