At long last, Bobby Flay shares his simplest, most sought-after brunch recipes—while still delivering his signature intense flavors.
Bobby Flay may be best known for his skills at the grill, but brunch is his favorite meal of the week. In Brunch at Bobby’s, he includes 140 recipes starting with the lip-smacking cocktails, both spiked and virgin, that we have come to expect from him, along with hot and iced coffees and teas. He then works his way through eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads, sandwiches, and side dishes. Pull up a seat and enjoy a Sangria Sunrise, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed Bitter Green Omelets, and Wild Mushroom-Yukon Gold Hash. You'll want to keep coming back for a taste of how Bobby does brunch.
In his 13th cookbook, Flay makes a compelling case for brunch at home: "The drinks won't be watered down, the food will be amazing... and you can keep the party going as long as you like." Flay provides an incredible 140-recipe blueprint, but readers must put in the time and no small amount of effort to pull them off. To set the mood, the opening chapter plies readers with drinks: blackberry-bourbon iced tea, and blood orange Campari mimosas make for brunching al fresco heaven. A section on spreads and syrups segues into a truly indulgent assortment of pancakes, waffles, and French toast, along with dessert-inspired concoctions: carrot cake pancakes with maple-cream cheese drizzle, gingerbread pumpkin waffles with buttermilk-bourbon caramel sauce. On the savory end of the spectrum, Flay shows his love for cross-cultural cooking (as well as a penchant for jalape o), with dishes such as mole-rubbed steak and eggs with chocolate stout beurre blanc, and Calabrian scrambled eggs with jalape o pesto bruschetta. He rounds out the collection with a substantial selection of side dishes, some of which could easily stand on their own: cast-iron home fries with toasted green chiles and creamy garlic dressing, chorizo-potato cakes with black beans and salsa verde. These bold, flavorful moves from Flay's breakfast playbook will leave readers salivating.