Boy Meets Grill

Bobby evokes parties on sun-dappled verandas with recipes inspired by his time down south -- perfect for any backyard!

Bobby is traveling the nation to pick up a few regional tips for topping the classic American hot dog.

Set a beautiful table outdoors and get ready for a bit of style with Bobby's elegant approach for an evening meal.

Bobby's whipping up a variety of exciting and flavorful dishes that can be created from the various mushrooms that are filling up the supermarket.

Chef Flay grills stuffed jalapenos and serves them with a grilled red pepper sauce. He then prepares chicken wings with honey glaze and blue cheese-celery dipping sauce. Orangutang made with light beer, fresh orange juice, simple syrup, and a dash of grenadine is served to complement the meal.

Chef Flay prepares Sunday dinner with grilled chicken that is drizzled with a roasted garlic and oregano vinaigrette, and he shares his favorite way to prepare radicchio. Eggplant receives an Italian touch when grilled and topped with fresh ricotta and tomato-basil relish. Bobby finishes the meal with apple crumble and vanilla ice cream.

Chef Flay demonstrates a technique for slicing garlic to create chips to top chile-spiked grilled shrimp. He grills potatoes tossed with tomato aioli, which is served with a spice-rubbed ribeye and a sherry vinegar steak sauce. Spanish spritzers are made with white wine, lemon-lime soda, and fino sherry.

Bobby is joined by a young friend to take on a variety of homemade Chinese takeout classics. You'll never order in again!

Brunch is one of Bobby's all time favorite ways to entertain and this buffet delivers fantastic recipes.

Chicken, potato salad, corn and ice tea are pretty standard picnic fare but when Bobby gives them a twist they seem fresh again.

Bobby is putting his own spin on classic New York Italian street fair foods that have been around since 1926.

Bobby's created a trio of burgers that may not have any beef but are still packed with flavors from around the world.

Chef Flay prepares Sunday dinner with grilled chicken that is drizzled with a roasted garlic and oregano vinaigrette, and he shares his favorite way to prepare radicchio. Eggplant receives an Italian touch when grilled and topped with fresh ricotta and tomato-basil relish. Bobby finishes the meal with apple crumble and vanilla ice cream.