Bobby Flay and Beach Bites host Katie Lee throw a brunch for their guests; a cooling ginger beer margarita; deviled eggs with fried oysters; BLTs with fried tomatoes; roasted shrimp remoulade; corn cakes with crab and smoky avocado yogurt.
Bobby makes a brunch out of the leftovers from his favorite barbecue joint, Mighty Quinn's; he makes BBQ pulled pork corn chip pie; a Texas toast brisket cheesy egg sandwich; smoky home fries with burnt ends; spiked banana cream pie milkshake.
Bobby creates breakfast sandwiches inspired by some favorite things; "Sabich," an Israeli pita sandwich; Egg-in-a-Hole Benedict with roasted tomato-garlic Hollandaise; chilaquiles burger; the Tipsy Palmer, a cocktail based on the Arnold Palmer.
Bobby comes out with his own Bobby Flay Fit Book; he shares some healthy brunch recipes; Moroccan scramble with turkey Merguez; roasted chickpeas and avocado; orangeade with carrot juice floater; kale salad with ham quiche croutons.
Bobby shows what a chef can do with leftover biscuit dough; biscuit French toast with cinnamon orange cane syrup; chilled bourbon vanilla latte; ham, tomato and cheddar sandwiches; doughnut with lemon cream filling and blueberry sauce.
Bobby creates crepes, including smoked salmon with ricotta, caper crepes with herb sauce and ham and cheesy egg crepes with mustard sauce; Bobby creates a refreshing pomegranate ginger spritzer cocktail.
Bobby teams up with chef Scott Conant to put a brunch spin on classic NY staples; they stack an everything bagel strata with cream cheese custard and smoked salmon relish; they enjoy a chocolate hazelnut babka french toast with caramelized bananas.
Guest Sunny Anderson helps Bobby Flay with sweet brunch treats like creme brulee French toast with drunken strawberries, Sunny's sambal and pineapple glazed bacon, blueberry pancake bites and sparkling iced espresso.
Bobby Flay's daughter Sophie heads home for after-Thanksgiving brunch; chocolate pumpkin swirl bread with marmalade; waffle cornbread stuffing sandwiches with turkey, cheddar, bacon and cranberry dijon gravy dipping sauce; bourbon apple hot toddy.
Bobby Flay serves Maryland-inspired dishes for a Preakness party; tempura fried soft shell crab sandwiches; roasted peaches with ham; wild arugula salad with burrata and sorghum vinaigrette; black-eyed Susan spritzers; banana pudding.
Bobby Flay uses leftovers to make a post-holiday brunch; gingerbread Dutch baby with poached maple pears and crème fraîche; sweet potato green onion pancake with holiday ham and pepper jam; grapefruit sparkle cocktail.
Bobby Flay makes his Naples-born friend, Cooking Channel's Laura Vitale, an Italian-inspired brunch; breakfast pizza with a twist; dandelion green salad; graffe, also known as Neapolitan doughnuts; campari sanguinea.
Mini Denver omelet frittatas with crispy ham croutons; silver dollar tropical pancakes with mascarpone whipped cream; iced and hot versions of hazelnut-chocolate-toffee coffee.
Pumpkin lattes and pumpkin-spiced granola parfaits with orange-cranberry jam and maple yogurt; Thanksgiving leftovers are transformed into a roast turkey hash; brussels sprouts; sweet potatoes drizzled with a bacon-herb oil.
Vanilla-cardamom French toast with roasted apples; an herbaceous Persian baked omelet; spiced home fries with cilantro and red chiles.
Egg and ham empanadas with a piquillo pepper sauce; cinnamon-maple-oat biscotti with a yogurt dip; red velvet hot chocolate with cream cheese-marshmallow whipped cream.
Baked chimichangas with smoky black beans topped with an avocado-tomato-watercress salsa; pumpkin-ricotta pancakes drizzled with a spiced apple caramel sauce; orange-cranberry margaritas.
Chef Bobby Flay's healthy brunch menu includes a blueberry-pomegranate power bowl with crispy quinoa crumbles, avocado toast, a boosted-up bloody Mary made with homemade vegetable juice, and a Black Forest iced tea.
Chef Bobby Flay makes bread shine; a Southwestern cornbread strata served with a creamy tomato sauce, a crisp crushed grape sangria and banana bread waffles topped with bananas Foster sauce.
Chef Bobby Flay's straight-from-the-pantry menu features an Italian egg bread bowl, a spinach salad with everything bagel croutons and a lemon-caper dill vinaigrette, whipped ricotta toast with quick jam, and a shaken cocktail with gin and jam.
Bobby Flay breaks out the buttermilk, his secret weapon for brunch; golden raisin-fennel soda bread with orange-buttermilk butter; buttermilk waffles topped with buttermilk fried chicken; a thick and refreshing mango-cardamom buttermilk smoothie.
Bobby Flay creates an action-packed menu for the big game, which includes burritos, chicken cracklings, scrambled eggs with a side of hash browns, brown-butter bourbon maple-glazed baked donuts, and a citrus-flavored beer-gin cocktail.
Chocolate-drizzled scones; stuffed Mexican hot chocolate French toast with cinnamon whipped cream; chocolate peanut butter swirl smoothie; chocolate-hazelnut turnovers.
Sweet dishes are reimagined with savory flavors, like stuffed French toast with gruyere, mustard greens and double-smoked bacon, ham and cheese scones with roasted tomatoes, and a yogurt bowl with savory toppings.
Churro French toast with a white chocolate orange dipping sauce; cinnamon bun pancakes topped with a maple cream cheese glaze; bacon-cheddar twists with soft-cooked eggs.
Spiced oatmeal with bananas, mangos and toasted coconut almonds; jerk chicken sweet potato hash with poached eggs and mango-habanero hot sauce; coconut-lime mojitos.
Cheesy mushroom and grits quiche topped with kale pesto; almond sticky buns; a crisp cucumber-lime martini.
Grilled stone fruit with farmer's cheese and spiced honey almonds; chocolate chip pistachio pancakes with salted honey caramel syrup; honey-bourbon glazed bacon; white tea rum cocktail with honey-lime syrup.
Bobby whips up unexpected waffle creations; cornbread waffles with ranch style eggs and cilantro crema; glazed waffle donuts; wine smoothie.
Meyer lemon ricotta crepes with candied almonds; frittata with thyme roasted potatoes; smoked mozzarella and tomato-basil pesto; cream cheese pancakes with cherries jubilee syrup.
Cinnamon sugar french toast sticks with maple cream; pressed egg sandwich with homemade chorizo; avocado and queso; granola coated frozen bananas.
Dark chocolate waffles with white chocolate custard sauce and espresso-chocolate whipped cream; breakfast burritos with mocha rubbed steak; green eggs and chocolate barbecue sauce; hot chocolate with peanut butter whipped cream.
Baked eggs with prosciutto; candied tomatoes and herb parmesan cream; chocolate covered berries; grapefruit mojito; dirty almond chai-style latte.
Chocolate hazelnut s'more french toast; baked pumpkin oatmeal with cinnamon crisp; pasta scramble with breakfast sausage, eggs, kale and tomatoes.
Apple cider donuts; apple sauce parfaits with yogurt and quinoa; eggs benedict with apple sausage and mustard hollandaise.
Festive Irish-inspired food; bangers and egg sandwich with Irish cheddar and tomato jam; Irish-style potato pancakes with mustard-chive crème fraîche; smoked salmon; homemade Irish cream.
Strawberry waffles with lemon curd cream; open faced omelet with herb cream cheese and smoked salmon and grilled asparagus; sweet potato ebelskivers with herb buttermilk dip; orange vodka cooler.
Croque bread pudding with herb-crusted tomatoes; simple pull-apart cinnamon bread; gazpacho bloody Maria.
Sally Lunn French toast with homemade apple butter and salted caramel whipped cream; rolled omelet with gruyere.
Crunchy maple-topped oatmeal; avocado salmon Benedict; cinnamon sugar mini pancake muffins; toasted marshmallow hot chocolate.
The Vieux Carre, a legendary local cocktail; bananas foster beignets; beef grillades with cheesy corn & grits.
Almond croissant french toast; tarte flambé with herbed crème fraiche; double smoked bacon & goat cheese; yogurt crème brulee with fresh fruit and granola; grapefruit vesper.
Blue corn pancakes with passion fruit butter; chorizo-potato cakes with black bean and salsa verde; guava-papaya mimosas.
Fromage blanc with lavender honey; grape focaccia; olive oil poached eggs with pancetta; a drink Bobby calls the "La Vie en Rose Champagne Cocktail."
Gingerbread pumpkin waffles; buttermilk-rum caramel syrup; migas filled chile rellenos with pulled chicken; tomato salsa and chihuahua sauce; cranberry-orange vodka tonic.
Spiced raisin pancakes with rum-raisin cream cheese glaze; ham and cheddar pie with mixed greens tossed in apricot vinaigrette; everything hash brown cake with pickled red onions and green onion crème fraiche.
Frittata di Pane with broccoli rabe; blueberry-lemon bread pudding muffins; apple & brie panini; chamomile cocktail.
Bobby whips up Mexican corn pancakes; breakfast potatoes with red chile-lime Hollandaise; fruit and vegetable salad with chile and lime; watermelon margarita mimosa.
Tomato strata; zucchini pancakes with apricot butter; seared salmon; brussels sprouts-apple salad; ginger peach iced tea.
Double chocolate pancakes with salted caramel syrup; chocolate-orange yogurt panna cotta; mole rubbed steak and eggs with chocolate stout Beurre blanc.
Brunch in trattoria style.
Calabrian scrambled eggs with jalapeno pesto bruschetta; buckwheat crepes with ham, gruyere and caramelized onions; mini pumpkin churros with a silky smooth chocolate-espresso dipping sauce.
Black pepper popovers filled with Vermont cheddar and herb-scrambled eggs; maple-mustard glazed Canadian bacon.
Bobby Flay prepares Smoked Salmon & Scallion Scramble with whole grain toast and homemade goat cheese butter, a flavorful Wild Mushroom-Yukon Gold Hash and some irresistible Blackberry-Hazelnut Sticky Buns.
Roasted tomato grits & shrimp with sauteed baby mustard greens and bacon confit; streusel topped baked peaches; Hibiscus Tea Sangria.
Fried green tomatoes with shrimp remoulade; French toast topped with bananas foster; coffee milk punch.
Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.
Southwestern brunch including Texas Eggs Benedict and cast-iron home fries with chiles, cilantro and garlic dressing and pecan pie monkey bread.
Orange Spiced Crumb Cake; citrus blueberry salad with minted sugar; creamy scrambled eggs with dill havarti; country ham and toasted croutons; sweet potato hash browns with green onion vinaigrette; wine fruit sparkler bar.
Apricot-yogurt parfait with California granola; orange scented bombolini with pastry cream and chocolate dipping sauce; hang town fry omelette.
Shoo-fly muffins; banana bread with vanilla bean-pecan butter; fruit-filled mini toaster pastries; bellini bar.
Smooth tea and pumpkin-cranberry scones and johnnycakes served with whipped maple butter.
Jerk pork belly and sweet potato hash with fried eggs; coconut waffles with chocolate maple syrup and bananas.
Scrambled eggs with Romano cheese and black pepper; grilled Tuscan bruschetta; orange ricotta pancakes with a caramelized fig compote and pistachios.
Bobby's Open Faced Egg Salad Sandwiches; watercress, cucumber & smoked salmon salad; homemade crumpets with whipped butter and orange-blueberry marmalade; strawberries filled with clotted cream.
Rolled omelet burritos; cheddar and bacon waffle sandwiches; yogurt muffins; blueberry-pomegranate yogurt-honey smoothie.
Bobby's Carrot Cake Pancakes with a maple-cream cheese drizzle and toasted pecans; wild rice waffles & fried chicken with a pink peppercorn and honey sauce; strawberry shortcake shake topped with a homemade biscuit crumble.
Tequila cured salmon; homemade white fish salad; herbed goat cheese; roasted jalapeno-cilantro cream cheese; killer potato pancakes; Carrot Juice and Mango smoothie.
Sautéed collard green omelet; mustard glazed ham and pimento cheese biscuits; sour cream waffles with fresh peaches in a toasted pecan praline sauce; Bobby's B and Tea.
Caramelized onion, spinach & gruyere cheese strata with sautéed cherry tomatoes; mini German pancakes; maple-Dijon-black pepper glazed bacon; Bobby's Bloody Mary Bar.
Mango-papaya brown butter cinnamon crepes with homemade dulce de leche; sour orange pork with sweet potato and country ham hash; perfectly poached eggs with sofrito hollandaise.
Huevos rancheros with chorizo and a spicy tomato/chili sauce; ranch-style eggs over fresh corn tortillas with spicy home fries on the side; a Sangrita Ole is a cocktail inspired by a bloody mary and a margarita.
A toasted baguette has goat cheese topped with poached eggs and black-pepper vinaigrette; pain perdu with fresh peaches and vanilla butter; white wine and Lillet cocktail.
A sweet/savory peach/arugula salad with crispy pancetta and gorgonzola; frittata with fresh peppers, onions and cherry-tomato sauce; gelato, vanilla gelato and espresso affogato; a blood-orange campari prosecco.
Fried eggs, double-smoked bacon, crispy sausage, toasted brown Irish soda bread, cheesy hash-browns, roasted veggies, and a frothy tea latte.
Bobby may have few Spanish words in his repertoire, but when it comes to Spanish cuisine, he's a true aficionado.
Spiked iced chicory coffee; homemade blackberry jam; eggs Benedict with poached eggs, tasso ham and griddled tomato with Cajun hollandaise on English muffins.
Country ham and fried eggs served on homemade angel biscuits; silver-dollar buttermilk/pecan pancakes served with bourbon/molasses butter.
Apple-pie oatmeal with brulee crust; ham, egg and cheese toasted on English muffins.
Homemade mango/agave granola with Greek yogurt; grapefruit salad; smoked salmon; coconut-water smoothie.