I don’t like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl – using only enough to glaze the leaves – then toss.
BOBBY FLAYI don’t like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl – using only enough to glaze the leaves – then toss.
BOBBY FLAYNobody believed the ‘Food Network’ could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They’ll run out of things to talk about in four days! But that wasn’t true. ‘Food Network’ continues to get better and evolve.
BOBBY FLAYI think people are intimidated by grilling .. maybe it’s the flame, maybe it’s the big grills, maybe they’ve had some bad childhood experiences .. but I think that grilling is actually the easiest technique in cooking.
BOBBY FLAYYou can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
BOBBY FLAYI love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAYI was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink – some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
BOBBY FLAYCharcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
BOBBY FLAYOne thing you don’t want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
BOBBY FLAYWhen I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
BOBBY FLAYEverybody says, ‘I have problems overcooking steak on the grill,’ but just take it off earlier! Grilling is really common sense. It’s very simple. You should think of a grill as a burner – it just happens to have grates. You shouldn’t be intimidated by it.
BOBBY FLAYIn the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAYCooking is a subject you can never know enough about. There is always something new to discover.
BOBBY FLAYI love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.
BOBBY FLAYI live in New York and I’m in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that’s why they’re successful.
BOBBY FLAYTake risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
BOBBY FLAYI looked at it as a job. My first job was at Joe Allen’s, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.
BOBBY FLAY