Bobby Flay

This julep riff from Bobby Flay tastes fresh and not too sweet.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

This versatile oil is a great way to bring heat to just about any dish.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.

With a steak this thick, you need to season liberally. As in, the surface should be virtually white from salt kind of liberally.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.