Bobby Flay

The Food Network Star opens his restaurant and recipe files for all to enjoy.

Authors: Bobby Flay with Stephanie Banyas and Sally Jackson

Why we like it: The Food Network star releases yet another cookbook, this time showcasing the Southwestern dishes that have in one time or another graced the tables at his restaurant Mesa Grill. Everything is in here—from the must-haves of a typical Southwestern pantry (like dried corn husks, chayote squash, plantain and jicama) and a list of kitchen basics (like roasting garlic, cold-smoking and indoor grilling) to 150 smoky, earthy and of course, spicy recipes for brunch, relishes, poultry, meat, shellfish, salads, soups and even, drinks. Plus, he even has a guide to fresh and dried chilies. The Mesa Grill opened 18 years ago, now the genius behind the culinary institution opens the kitchen doors and lets you in on the dishes that made the restaurant what it is today.

Recipes that piqued our taste buds: Tangerine Margarita, Whipped Potatoes with Cilantro Pesto, Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce, The Mesa Grill Burger and Lime-Vanilla Crème Brulee

P1235 at Fully Booked.

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