by Maria Russo in Food Network Chef, Holidays, November 10th, 2014
by Maria Russo in Shows, November 2nd, 2014
With less than three weeks until Thanksgiving, the countdown to all things turkey, potatoes and gravy is officially on. If you’ve begun to fret about how you’re going to execute the meal with ease this year, there’s reason to take comfort: At least you’re probably not cooking for 50 people. That’s how many guests are expected to show up at Bobby Flay‘s house on Thanksgiving, though in true Iron Chef fashion, Bobby has a surefire plan to approach the day. FN Dish recently checked in with Bobby on set and at the Borgata Hotel Casino & Spa to learn more about his holiday traditions and find out what the trickiest part of meal prep is for him. Read on below to hear from Bobby in an exclusive interview, and learn the go-to ingredient he uses in five key ways on Thanksgiving (hint: you likely have it in your pantry now).
What does Thanksgiving look like at your house?
Bobby Flay: On the holiday, there are usually 50 people at my house that I cook for. It ranges from family to friends to … Basically, it’s just a tradition every year where I cook two 30-pound turkeys, and I usually theme the Thanksgiving. I actually haven’t thought about what it’s going to be this year …. But we usually pick a theme that has to do with an occurrence that has taken place in the world.
by Maria Russo in Food Network Chef, Shows, July 24th, 2014
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
by Maria Russo in Food Network Chef, Shows, July 6th, 2014
Between Iron Chef America, Throwdown and the premiere season of Beat Bobby Flay, Bobby Flay has faced his share of culinary competitors. He’s no stranger to the demands of heated battles and knows what it takes to succeed in a pressure-packed arena. But, after all, as the goal of Beat Bobby Flay is to find a rival who can take him down, there’s no shortage of chefs ready to try their hands — and recipes — against those of the famed Iron Chef. FN Dish caught up with Bobby on the set of Beat Bobby Flay to learn his advice to his future competitors and what he thinks they ought to do to succeed. Read on below to hear what he had to say and find out what he revealed to be his culinary weak points.
What advice would you give a competitor preparing to battle you for the first time?
Bobby Flay: My advice would be … to challenge me to a dish that they’re really well-versed in, because the lights, the cameras and the action are going to be an obstacle that they probably don’t think is going to be a big deal, but it is.
by Maria Russo in Food Network Chef, Shows, July 1st, 2014
As one of Bobby Flay’s first-ever special guests on his all-new series Beat Bobby Flay, Michael Symon was tasked with finding a rival that could outcook the host; after all, no one knows Bobby and his cooking style quite like his longtime colleagues. While Bobby and Michael work together, they’re also close friends and have been known to spend time together offscreen. FN Dish recently caught up with Michael on the set of Beat Bobby Flay to learn more about their friendship and to get an insider’s look at what the famed Iron Chef Flay is like off the clock.
Fans know that you and Bobby are great friends. How did your relationship start?
Michael Symon: Originally we met on my first Food Network show — in 1998 — with Wayne Harley Brachman. Wayne was Bobby’s pastry chef for, like, 15 years, so Bobby and I met then, and we’ve been friends ever since.
What are some things about Bobby that viewers might not know or see on TV.
MS: He’s a pretty quiet guy. [There’s] the personality they see on TV of Bobby — he’s very outgoing on television, obviously — but in real life he’s a pretty quiet guy. Pretty to himself, quiet guy. Very thoughtful guy — a great friend.
by Maria Russo in Food Network Chef, Shows, June 10th, 2014
Just two losses after nearly 10 battles — that winning record could be earned only by Bobby Flay, a famed Iron Chef and the master of the throwdown, who first challenged hopeful chefs to head-to-head competitions on Beat Bobby Flay last year. This summer, Bobby’s bringing his A-game yet again for an all-new season of Beat Bobby Flay (premiering July 31 at 10|9c), and with his reputation on the line, the stakes will be higher than ever. FN Dish caught up with Bobby recently and chatted about what he’s looking forward to in this upcoming batch of face-offs. Read on below for an exclusive interview, and find out Bobby’s most-memorable battles, plus his strategy for securing victory after victory.
What are you most looking forward to in Season 2?
Bobby Flay: Being pushed to the edge. I want it to be really challenging ’cause that’s what keeps my edge going.
What are some of your most-memorable moments from the first season?
BF: When I lost the taco [battle] — that was memorable. One of my favorite dishes I made was the meatloaf with the Korean-style kimchi in it, ’cause I’ve only made meatloaf a couple times in my life, really, and I’m not that big of a meatloaf fan. So when they said meatloaf, I was like, Oh, brother. But it actually turned out to be really tasty.
by Maria Russo in Shows, June 3rd, 2014
On his all-new series Barbecue Addiction: Bobby’s Basics (Sundays at 11a|10c), grill master Bobby Flay is putting away his recipes for involved, complicated meals and focusing on those essential summertime favorites all of us should have in our arsenals. Each week he’ll break down the how-tos for various authentic plates and share his secrets for turning out the most-authentic true barbecue, which are largely dependent upon his grilling commandments. Read on below to learn Bobby’s 10 must-know pieces of advice for all things grilling, from juicy burgers and smoky barbecue sauce to entertaining tips and the ultimate pantry ingredients.
1. Direct/Indirect Heat: Set up your grill with two zones — one for direct heat, and the other for indirect heat. Use the direct heat to sear meats and veggies, and move them to the cool side to allow the food to finish grilling without overcooking.
2. Lid On or Off? That Is the Question! My rule of thumb is to leave the lid off for ingredients that cook quickly like shrimp and vegetables and put the lid on for longer-grilling items like poultry and steak, to use the grill like an oven and prevent burning or overcooking.
by Amy Reiter in Events, News, May 1st, 2014
No matter Bobby Flay‘s urban roots, no one knows outdoor cooking quite like this Iron Chef. A famed master of meat with decades’ experience of smoking, charring and searing everything from thick-cut chops to true barbecue, Bobby’s the ultimate resource for all things grilled. Now, just in time for summer, Bobby’s sharing a one-stop guide to grilling on his all-new show, Barbecue Addiction: Bobby’s Basics.
Tune in Sundays at 11a|10c beginning June 22 to get classic how-tos for conquering the grill, and learn step-by-step tips for making his essential dishes at home. What can fans expect from Bobby on his upcoming episodes? Easy, approachable recipes indicative of Bobby’s signature flavors, plus his must-know secrets to authentic barbecue that you’ll be referring to for summers to come.
by Maria Russo in Shows, April 5th, 2014
This year’s Daytime Emmy Award nominations are out, and the cooking-show sector was well represented among the nominees. Food Network was honored by the National Academy of Television Arts & Sciences with five nominations. Cooking Channel got four. PBS and syndicated culinary shows were also among the nominees in various categories.
Food Network’s Bobby Flay’s Barbecue Addiction and Giada At Home, and Cooking Channel’s My Grandmother’s Ravioli were nominated for Outstanding Culinary Program, as were PBS’s A Moveable Feast with Fine Cooking, The Mind of a Chef and the syndicated Beer Geeks.
Bobby Flay and Giada De Laurentiis were both also nominated in the category of Outstanding Culinary Host for Bobby Flay’s Barbecue Addiction and Giada At Home, respectively, as was Rachael Ray for her Food Network show Rachael Ray’s Week in a Day. The Mind of a Chef hosts April Bloomfield and Sean Brock shared a nomination, rounding out that category.
Coining that phrase on last night’s episode of Beat Bobby Flay, Bobby likened these tiny fish to one product that nearly everyone enjoys: bacon. As both ingredients are deliciously salty, they’re capable of imparting rich flavor and transforming a dish to next-level deliciousness with minimal effort. The host reached for anchovies as he worked on a crispy, spicy topping for Cauliflower and Mushroom Mac and Cheese, and while his competitor wondered if they would complement dairy, Bobby’s dish indeed wowed the judges, who deemed his offering the best of the day.
While bacon is crunchy, anchovies are tender and can be broken down, so if you incorporate them into a dressing or dissolve them in a sauce — or opt for anchovy paste instead of whole anchovies — you’ll be able to enjoy their deep taste without biting into a whole anchovy or seeing them laid atop a salad or bowl of pasta. “You could get a lot of good flavor out of anchovies,” Bobby said, which is why he softened them in a mixture of breadcrumbs, Calabrian chilies and olive oil in his crispy topping.
Check out a few of Food Network’s favorite recipes with anchovies and anchovy paste below to experience their robust flavor firsthand.