Chef Flay prepares some of his favorite Mexican fiesta dishes, including goat cheese enchiladas, green rice, guacamole with cumin-dusted tortillas, and tangerine and pomegranate margaritas.

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.

Bobby Flay and his wife, Stephanie March, prepare a southern-style meal of double-fried chicken with buttermilk biscuits and honey-rum black beans. He then concocts a whiskey-spiked peach iced tea.

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

Chef Flay prepares a steakhouse dinner that includes a coffee-rubbed ribeye steak, oven-roasted wild mushrooms with garlic and thyme, creamed kale with caramelized baby onions, and twice-baked sweet potatoes.

Bobby Flay skips the hot chile peppers as he switches from a Southwestern to an all-American menu. He makes brined roast rack of pork finished with a Jack Daniel's sour mash sauce, sweet apple chutney and Parker House rolls.

Bobby Flay cooks Spanish-style tapas, including Crispy Mussels, Oven Roasted Shrimp, Warm Almond-Crusted Manchego Cheese, Squid with Bacon and Garlic Oil, plus a Sherry Cocktail and Red Wine Sangria.

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.

Bobby Flay makes the catch of the day with an old San Francisco fish stew favorite called Cioppino. He also makes Sourdough Croutons and Roasted Brussels Sprouts with Potatoes and Pancetta.

With the help of two young assistants, Ruby and Renny, Chef Flay prepares lemon ricotta pancakes with lemon curd and fresh raspberries and blue corn pancakes with orange honey butter and cinnamon maple syrup. He finishes the meal with sage-mustard breakfast sausage.

Bobby Flay and Chef Laurent Tourondel team up to create a fabulous feast of fried fish. Their menu includes Beer Batter Fish and Spicy Chips, an Oyster and Caramelized Onion Pan Roast and Chef Laurent's Whole Fried Red Snapper.

Bobby Flay lures friends over for a party around the big game, and he makes a Lamb and Black Bean Chili with Cumin Crema, Spicy Pumpkin Seeds and a Native American Fry Bread.

Chef Bobby Flay pays respect to the "Old Country" with his classic Southern Italian menu including Spaghetti & Meatballs w/ Tomato Sauce, Chicken Parmigiana, Tricolor Salad w/endive, arugula and radicchio, and of course, Garlic Bread.