Bobby Flay's Quotes

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

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.

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.

Nobody believed the 'Food Network' could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They'll run out of things to talk about in four days! But that wasn't true. 'Food Network' continues to get better and evolve.

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.

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.

'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.

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.

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.

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.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

I don't have a long family history of good cooks in my family.

I guess I fell into cooking.

Don't underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn't have enough workspace - and they almost never do - set up a table right next to your grill.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

Grilling takes the formality out of entertaining. Everyone wants to get involved.

I can't be on the cheeseburger diet all the time.

I dropped out of high school. I really had no interest in doing any school work whatsoever.

I love the culture of grilling. It creates an atmosphere that is festive but casual.

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

I want to go to college and go back to Georgetown. It's a really cool place.

I work out to eat.

It's important to have balance in your life between work and play.

My feeling is that if you can cook, I can teach you how to do television.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.

Nothing goes perfectly, especially when you're opening a restaurant.