Banyas Stephanie - Brunch @ Bobbys: 140 recipes for the best part of the weekend

BEN FINK

JEANNE LURVEY

DAHLIA WARNER

COURTNEY FUGLEIN

MICHAEL CROOK

BULLFROG & BAUM

IRIKA SLAVIN

FOOD NETWORK KOHLS

KIM MARTIN

FRAN ALSWANG

REBECCA BREGMAN

ROCK SHRIMP PRODUCTIONS

MAGGIE JACKSON

MARYSARAH QUINN

DANIELLE DESCHENES

AMY BOORSTEIN

KIM TYNER

KATE TYLER

SARA KATZ

AARON WEHNER

DORIS COOPER

BOBBY FLAY, New York Times bestselling author, is the chef-owner of five fine-dining restaurants, including Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak, and an expanding roster of Bobbys Burger Palaces. He is the host of numerous popular cooking shows on Food Networkfrom the Emmy-winning Bobby Flays Barbecue Addiction to Iron Chef America, Throwdown! with Bobby Flay, and Food Network Staras well as Brunch @ Bobbys on Cooking Channel. His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flays business assistant since 1996. She is the coauthor of Bobby Flays Barbecue Addiction; Bobby Flays Throwdown!; Bobby Flays Burgers, Shakes & Fries; Bobby Flays Grill It!; Bobby Flays Mesa Grill Cookbook; and Bobby Flays Grilling for Life. Stephanie and her cat, Fred, divide their time between New York City and Woodstock, New York.

SALLY JACKSON lives in New York City with her husband, their children, and one especially well-fed poodle. This is her seventh cookbook with Bobby Flay and Stephanie Banyas.

B runch is my favorite meal of the week. I absolutely love itand apparently Im not alone. As Ive traveled around America listening to all the enthusiastic eaters in this country, Brunch is the book youve asked me to write.

In New York, where I believe brunch was invented (I could be wrong, but it feels that way since Ive lived here my whole life), restaurants are filled on the weekends with people drinking mimosas made with cheap sparkling wine and eating some version of eggs Benedict with overcooked poached eggs and neon-colored sauce from a box. They linger, reading the entire New York Times from cover to cover, as people hover over their tables, waiting for them to get up so that they can sit down and do the same exact thing.

People love brunch so much they are willing to endure the epic waits, the often so-so food and drinks, the hoverers. Now that I just dont get. Why not just invite your friends over and make it at home? The drinks wont be watered down, the food will be amazing, everyone will be comfortable, and you can keep the party going as long as you like.

You know I always kick things off with a cocktailand brunch at my house is no exception. Often I set out a with a sauce made from fresh raspberries. Everyone stands around my kitchen island, ready to pounce on the crisp yet fluffy fritters once they are out of the bubbling oil.

I am pretty detail oriented when it comes to brunch. I like a selection of breads, muffins, and sweet buns, such as and interesting jams and preserves.

My brunch musts dont stop with a custom bread basket. Egg dishes must be cooked with care, sauces hand-whisked to velvety consistencies. If a Benedict is your go-to, try my crab cake version with Old Bay hollandaise on top of take the classic to a new level.

Side dishes should never be an afterthought. Bacon should be crisp, of course, and it can even take on another flavor to balance out its intoxicating smokiness. Sometimes I glaze mine with . These potatoes are addictive and theres a chance theyll even steal the brunch show at your house.

Beyond the brunch classics, its important to have in your arsenal a few dishes that lean more toward lunch than breakfast. Southern-inspired . Its hard to stop at just one.

Its not quite breakfast and certainly not lunch. Its a special couple of hours that come only once a week. Brunch savor it! And I look forward to seeing photos of all of your spectacular brunch dishes on Instagram, Facebook, and Twitter!

ICED COFFEE
WITH CHILE DE RBOL AND DARK CHOCOLATE

MOROCCAN COFFEE GRANITA
AND ORANGE WATER CREAM PARFAITS