Quote

I 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 Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Like
Bits
Stocks
Working
Hunt
Perfect
Hunts
Mellowing
Bigs
Flavor
Soups
Everything
Soup
Softening
Great
Honey
Salsa
Always
Edges
Flavors
Love
Smoke
Chile

More quotes by Bobby Flay

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I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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Nothing goes perfectly, especially when you're opening a restaurant.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.
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A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.
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Today, when I hire, I look for people who want to be trained and molded.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing. Some of the major international cities I've visited, like Madrid, Rome and London, have a lot of similarities and New York elements while ... having their own flavor.
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The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
Bobby Flay
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Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
Bobby Flay
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When 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 Flay
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Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Bobby Flay
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Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
Bobby Flay
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When I'm on television, I think that I appeal to the everyday guy, 'cause that's who I am. The guys who go to the football games on the weekends are my viewers, for sure.
Bobby Flay
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I don't have a long family history of good cooks in my family.
Bobby Flay
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
Bobby Flay
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I 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 Flay
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
Bobby Flay