TV

Season 4

42 :04x01 - Bobby's Basics: Steakhouse at Home

Jun/22/2014
Chef Bobby Flay reveals how to bring an elegant steakhouse experience to your backyard using simple techniques and staple ingredients. He reveals his unique method for grilling juicy Rib-Eye Steak with ease. Plus, Bobby whips up some crisp Grilled Potatoes With a Mustard-Garlic Dressing and charred Broccoli Rabe With a Red Pepper Relish. And to drink, a bubbly grape cocktail.

Source: Food Network

43 :04x02 - Bobby's Basics: Simply Skewers

Jun/29/2014
Chef Bobby Flay creates a Mediterranean-inspired menu using some of his go-to grilling tricks. He'll use his favorite gadget — skewers — to make grilling simpler for Zucchini With a Jalapeno Yogurt Sauce and Shrimp drizzled with a Calabrian Chile Oil, served with a Greek spin on classic Pasta Salad. Plus, Bobby's foolproof formula for mixing up a pitcher of refreshing Sangria.

Source: Food Network

44 :04x03 - Bobby's Basics: Go-To Grilling

Jul/06/2014
Chef Bobby Flay's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes — Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier.

Source: Food Network

46 :04x05 - Bobby's Basics: Grilled Taco Party

Jul/20/2014
Chef Bobby Flay demonstrates some of his favorite grilling shortcuts with a crowd-pleasing taco-themed menu. He'll reveal his secret for getting smoky flavor for his Glazed Lamb Tacos with fresh salsa and puts together a spice-infused Portobello and Vegetable Taco topped with queso fresco. Plus, his go-to five-ingredient salad and a party pitcher of Brazilian Limeade.

Source: Food Network

47 :04x06 - Bobby's Basics: Veggie Delight

Jul/27/2014
Chef Bobby Flay offers his simple steps for creating a healthy, vegetarian-style menu that packs a ton of flavor. First up, he reimagines pizza using a meaty Portobello mushroom topped with an olive, caper and tomato mixture with melted goat cheese. Then he's showcasing one of his favorite shortcuts for flavorful dressings and tossing it with some fresh greens and grilled whole wheat pita. Plus a healthier version of a fruity and creamy dessert, and Bobby's spin on a Vodka and Orange cocktail.

Source: Food Network

49 :04x08 - Bobby's Basics: Farmers' Market Feast

Aug/10/2014
Chef Bobby Flay shares his most versatile grilling techniques to make an incredible meal with whatever's freshest at the market. On the menu are his Sticky Glazed Chicken Thighs in Butter Lettuce and a Corn and Scallion Salad with a fresh herb dressing. Bobby's also using the grill for fresh peaches and topping them with an Arugula Pesto and thinly sliced Prosciutto. And with extra herbs on hand, Bobby mixes up a mint tea cocktail to drink!

Source: The Food Network

51 :04x10 - Bobby's Basics: Bold Flavor Barbecue

Aug/24/2014
Chef Bobby Flay wakes up his taste buds with a bold menu: He's mixing up a spicy marinade for a juicy Grilled Beef Tenderloin and toasting spices for Grilled Smashed Potatoes. Plus, a sweet and sour dressing for a bright tropical-style slaw and a refreshing hibiscus-flavored Agua Fresca.

Source: The Food Network

52 :04x11 - Bobby's Basics: Sizzling Sausages

Aug/31/2014
Chef Bobby Flay transforms ordinary grilled sausages into extraordinary sandwiches. His menu features Beer Glazed Grilled Bratwurst With a Wilted Red Cabbage Slaw and open-faced Grilled New York-Style Sausage Sandwiches With Balsamic Onions and Grilled Tomatoes. And he's cooling things down with a tea-infused bubbly cocktail.

Source: The Food Network