By Bobby Flay, Stephanie Banyas, Sally Jackson

At lengthy final, Bobby stocks his easiest, so much sought-after recipes—while nonetheless supplying his signature severe flavors.
Bobby Flay can be top recognized for his talents on the grill, yet brunch is his favourite meal of the week. In Brunch @ Bobby’s he comprises one hundred forty recipes beginning with the lip-smacking cocktails, either spiked and virgin, that we've got come to count on from him, in addition to sizzling and iced coffees and teas. He then works his manner via eggs; pancakes, waffles, and French toast (including flavored syrups and spreads); pastries (a first) and breads; salads and sandwiches; and part dishes. Pull up a seat and luxuriate in a Sangria dawn, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Sautéed sour eco-friendly Omelets, and Wild Mushroom-Yukon Gold Hash. this can be how Bobby does brunch.

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Additional resources for Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend

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THE BIG BOOK OF EASY SUPPERS 60 In a large saucepan over high heat, bring just enough lightly salted water to cover potatoes to a boil. Add potatoes, reduce heat to medium, and cook, covered, until tender, about 20 minutes. Drain under cold water. When cool enough to handle, quarter, then slice and place in a large bowl. Toss with vinegar. Add celery, bell pepper, radishes, green onions, and parsley and toss with Aioli. Season with salt and pepper. Cover and refrigerate several hours to allow flavors to blend.

6 cups torn romaine lettuce leaves cups torn arugula or spinach leaves 2 avocados, peeled, pitted, and sliced 1⁄2 cup sliced radishes 1⁄2 red onion, sliced and separated into rings Creamy Garlic-Herb Buttermilk Dressing (recipe follows) CREAMY GARLIC-HERB BUTTERMILK DRESSING In a food processor, combine all ingredients and process until blended. Cover and refrigerate until ready to use. 1 cup mayonnaise 3⁄4 cup buttermilk 1 tablespoon white wine vinegar Makes about 13 ⁄ 4 cups 2 or 3 garlic cloves, sliced 3 fresh parsley sprigs 1 green onion, including some tender green tops, coarsely chopped 1⁄4 teaspoon dried marjoram 1⁄4 teaspoon dried thyme 1⁄4 teaspoon salt Freshly ground pepper to taste 53 ACCOMPANIMENT SALADS 3 Big Book_Mechanicals_Interior 10/19/04 5:34 AM Page 54 ORANGE, CUCUMBER, AND RED ONION SALAD WITH LIME-CUMIN DRESSING Serves 4 The tart flavor of lime provides a refreshing note to this salad.

Add turkey, celery, bell pepper, and green onions and toss with enough dressing to coat. Cover and chill several hours to allow flavors to blend. THE BIG BOOK OF EASY SUPPERS 34 8 ounces fusilli (2 1⁄2 cups), cooked according to package directions and drained 1 tablespoon vegetable oil 2 tablespoons white wine vinegar 1⁄2 teaspoon dried thyme 2 cups cubed roasted turkey breast 1⁄2 cup chopped celery 1⁄2 cup chopped red bell pepper 1⁄4 cup sliced green onions, including some tender green tops Creamy Dressing (recipe follows) CREAMY DRESSING In a small bowl, whisk together all ingredients until smooth.

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