Boy Meets Grill

Chef Bobby Flay surprises an FDNY station with an Italian feast. With the help of the fire fighters, he cooks a pizza with hot sausage, grilled peppers and onions, and oregano ricotta. He then prepares an antipasto with mozzarella, grilled tomatoes and peppers, and finishes the menu with 18 Porterhouse steaks.

Chef Bobby Flay introduces us to his favorite meal, brunch. He makes an easy but plentiful brunch for a large crowd. The brunch consists of corn muffins with a blueberry butter, grilled pineapple with marscapone cheese, ham steaks and a tasty coconut cake. He shows that brunch doesn't have to be hard to be delicious.

Chef Bobby Flay, along with his friend, and fellow Chef Patricia Yeo, create a scrumptious Chinese meal. This incredible mail includes skewered shrimp, a fresh noodle salad, moo shu pancake rolls with rotisserie duck and fresh scallions. Bobby introduces his viewers to the simplicity and deliciousness of Chinese cuisine.

Chef Bobby Flay visits his favorite Cuban restaurant in Chelsea, New York, and decides to try his own Cuban-style burger. Not only does he create some flavorful burgers, the menu also includes grilled tuna burgers with a pineapple glaze, a grilled chile relish, and what else, a side of seasoned grilled fries with fresh fruit.

Chef Bobby Flay pays a visit to Spaghetti Park in Corona, Queens, New York. There he cooks up a delectable Tuscan feast for the Italian-American community of Queens. The menu includes a rosemary-bricked grilled chicken, grilled tuna and white bean salad, and a grilled antipasto with a gorgonzola crostini.

Chef Bobby Flay takes it German-style with a traditional meal of beer and bratwurst. The recipes include beer-simmered bratwurst with onions and red cabbage sauerkraut, German potato salad, and all kinds of pickles.

Everybody loves a good sandwich. Chef Bobby Flay is making a Philly cheese steak sandwich with his own taste. With provolone and his own kind of a "cheese wiz" that includes mustard powder, he also creates a BLT with green tomatoes and a goat cheese-sage mayo, and lastly a fresh and delightful tuna salad sandwich.

Chef Bobby Flay decides to create some delicious snacks, great for a ball game. He starts with juicy chicken wings with a chipotle and blue cheese-yogurt sauce, grilled link hot dogs, nachos with a tomatillo and poblano salsa and a smoked tomato relish. Forget that ball park food, when Bobby is cooking up something great!

Chef Bobby Flay takes the park picnic and adds an urban twist! This feast includes an orzo and grilled shrimp salad, grilled tuna sandwiches, and mouth-watering bittersweet double chocolate coconut s'mores. Add a ice cold glass of iced tea and lemonade, and this picnic is complete!

Chef Bobby Flay prepares grilled southwestern-style sausage, scrambled eggs, and Monterey Jack cheese on a bagel. He adds grilled home fries on the side and grilled plums with spiced-walnut yogurt sauce for dessert.

Chef Bobby Flay grills up a green chile burger, a turkey patty melt with grilled onion relish, and a jicama slaw. To top off the meal he prepares malted black-and-white milkshakes made with vanilla ice cream, malt powder, chocolate sauce, and whipped cream.

Chef Bobby Flay puts a new American twist on middle-eastern flatbread.

Chef Flay presents a classic French brasserie-style meal with plateau fruits de mer, a warm lentil salad with roasted beets and goat cheese, and prepares crepes suzette for dessert.

Chef Flay prepares breakfast sandwiches that include a fried egg and proscuitto sandwich with frisee and bleu cheese, nutella and banana sandwiches, scrambled egg and sausage gravy melt, and a café con leche shake made with strongly brewed espresso, sweetened condensed milk, whole milk, liqueur, coffee ice cream and whipped cream.

Chef Bobby Flay is cooking up a classic menu for the family this holiday season. With recipes for Shrimp Cocktail with Tomatillo Horseradish Sauce, Roast Prime Rib w/Thyme Au Jus, Cauliflower Goat Cheese Gratin, and Gingerbread and Lemon Curd Trifle with Blackberry Sauce

Famed New York chef Tom Valenti, who is known for his outstanding braising skills, teaches Chef Flay how to make succulent lamb shanks with roasted tomatoes and toasted orzo, smoky roasted garlic bulbs, and a Bolo salad with chorizo and Cabrales bleu cheese.

Chef Flay makes the ultimate American comfort food, but puts his own spin on the recipes. He prepares roasted vegetable meatloaf with balsamic glaze, smoked chile scalloped sweet potatoes, and roasted green beans with shallots and hazelnuts.

Chef Flay invites his friends over to watch the big horse race and enjoy some southern food: Kentucky Hot Browns with ham, turkey and bacon smothered in a cheddar bechamel, a country ham salad with a fresh mozzarella and balsamic molasses dressing. He tops off the meal with frosty mint juleps.

Chef Flay uses his grill to prepare a few Asian-influenced dishes with recipes for swordfish skewers with coconut, key lime and green chile sauce, Asian-spiced duck breasts with ginger-chile glaze, brown rice salad with citrus-Thai basil vinaigrette, grilled eggplant with garlic sauce and mint. He tops off the menu with a tamarind cooler.

Chef Flay puts a new spin on the classic Thanksgiving holiday meal with recipes for brined turkey breast with Spanish spice rub and sour orange sauce, sherry vinegar-brown sugar-glazed turkey drumsticks, grilled portobello mushrooms filled with wild rice, and a mulled red wine sangria. Pastry chef Vicki Wells provides cheesecake for dessert.

Chef Flay visits one of his favorite wine stores, Appellation Wines and Spirits, and selects a few vintage bottles and some key tips on cooking with wine. When he returns to his kitchen, he prepares grilled fig and stilton salad with port-wine vinaigrette, spicy mussels with white wine, and a red-wine marinated stuffed flank steak served with champagne granita.

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.