Bobby Flay

With a Burger Bash win finally under his belt, chef and Food Network star Bobby Flay is focusing on burger expansion. He's announced plans to launch 12 to 14 new locations of his fast-casual restaurant concept, Bobby's Burger Palace.

Currently there are five burger palaces, and now that Flay knows what works (and what doesn't: he's still adjusting the burger patty recipe), he's thinking big. The new eateries will open over the next 12 months in cities like Baltimore, Princeton, Washington DC, and New York City.

Flay's restaurant group also took the time to trademark a few of his signature phrases. "Crunchburger" and "crunchify" — specifically, the act of topping a burger patty with chips — are now an option only found at Bobby's Burger Palace. "We didn't invent it, but we did trademark it," he said.

Although I've never been to Bobby's Burger Palace, I'd be curious to check one out. Have you?

Although I enjoyed Meatball Madness and the tasting tent, my favorite event at the New York City Wine and Food Festival was Saturday night's party, Tacos and Tequila, hosted by Bobby Flay. It could be that I much prefer tacos to meatballs, or the fact that hard liquor was served, but this shindig was fabulous.

I also had some fun celebrity chef sightings: I bumped into Anne Burrell at the bar, watched as Guy Fieri and his entourage arrived at the space and scoped out the scene, and met the lovely Claire Robinson in person. There were so many scrumptious tacos that it was hard to select one as a favorite, but I really enjoyed Sue Torres' taco, a smoked fish in a crunchy shell.

To get a better taste of the tacos, check out all my images after the break.

When it comes to Bobby Flay and the Burger Bash (an event hosted by Rachael Ray that takes place each February and October), he hasn't had the best of luck. Flay has competed in the bash at least eight times, and he always comes in second or third place — making him the Susan Lucci of the competition.

Last Friday, however, things changed: his Santa Fe Burger finally took home the top prize, the people's choice award! I tasted the scrumptious and messy burger that consisted of a beef patty topped with a queso sauce, roasted poblano peppers, and blue corn tortilla chips. It was so good that I found the recipe and tried it out. I wanted to see if the homemade version stood up to the burger made by Flay himself. Luckily it did!

The flavors in this burger are sublime: the smooth, creamy cheese sauce is rich, but light, and the crunch of the chips gives the burger a wonderful texture. If you are afraid of heat, don't worry: Flay calls the mild poblano "a gateway chile," and the burger isn't spicy at all. Get his winning recipe after the jump.

At his demo at the Food Network New York City Wine and Food Festival, Bobby Flay, who said Iron Chef "is the hardest thing I do," showed the crowd he is a team player. He invited Kelsey Nixon, a former Next Food Network Star contestant, up on the stage with him. "I think the team at Food Network is great. I've been playing on this team for a long time and it's my responsibility to make sure that we continue to find awesome new team players," Flay said of his support of young talent and his role as head judge on the NFNS. In between making roast rack of pork and smashed potatoes, he talked candidly of his wife, the Southern actress Stephanie March, and her love of queso. He also shared a bunch of helpful culinary tips with the crowd — learn what they are after the break.

Although the classic meat and fruit pairing might be pork and apples, it's time for another combination, lamb and blackberries, to take the spotlight. I recently enjoyed this spectacular duo on a warm Summer night. With its meaty lamb, sweet berries, and tangy horseradish, it was exciting to experience a new range of flavors. Since the sauce requires little chopping and the lamb cooks in under five minutes, this dish comes together quickly. Pair it with a tomato or watermelon salad and you've got an elegant supper ideal for entertaining. Experiment with the recipe, which is after the break.

If you're a fan of the Food Network but haven't been watching The Cooking Channel this Summer, there's a good chance that you'll change your mind come September. Its star-studded Fall lineup includes new original programs from Food Network vets Rachael Ray, Bobby Flay, and Kelsey Nixon, among others.

Rachael Ray's Week in a Day, which premieres Sept. 25, will be the media mogul's first food-focused show in nine years. It'll feature cooking a week's meals, from scratch, all in one day. Bobby Flay's Saturday show now has a tech-savvy name, Brunch @ Bobby's, and a focus on sweet and savory recipes, including some of his family favorites. The program, which is filmed in his Hamptons kitchen, will premiere Oct. 16.

The Cooking Channel is also giving former Next Food Network Star cheftestants Kelsey Nixon and Jeffrey Saad another shot at the small screen. Nixon's new show, Kelsey's Essentials, is all about basic kitchen techniques, while Saad is set to host the tentatively titled United Tastes of America. His show will explore the history, science, and cultural impact of iconic foods like burgers and pizza.

Also in the pipeline? The Minimalist, based on the food column of New York Times writer Mark Bittman; My Life in Food, a portrait of lives transformed by food, produced by Al Roker; and Bitchin' Kitchen, a cooking show based on one comedienne's witty web series. Which shows do you think you'll catch?

Get excited boozers, tomorrow is national tequila day! There's no better way to celebrate tequila than with a margarita. You could make classic margaritas, cranberry margaritas, jalapeño margaritas, or cherry margaritas, but since it's Summer and peaches are in season, I'm suggesting you make these sensational peach margaritas. I was a little worried that tequila wouldn't pair well with peaches and was totally surprised upon the first sip — it actually works wonderfully well! The sweetness of the peaches mellows the potent spirit. Trust me, you won't be disappointed: here's the recipe.

Father's Day is this Sunday, and I plan to celebrate with my dad by cooking a meal that's entirely grilled! It's full of my dad's favorite foods. We'll start with raw oysters and grilled cheddar toasts with red onions and peppers. For the main course, we'll move onto a huge chunk of grilled meat — specifically a whole beef tenderloin that's sliced and served with an herby chimichurri sauce.

On the side, I'll offer classic corn on the cob and a grilled tomato and broccoli rabe salad with breadcrumbs. If you think your father will enjoy these dishes, get the recipes now.

• An inside look at Tyler Florence's new San Francisco restaurant, Wayfare Tavern . — Eater SF
• The basics of chocolate mousse. — Serious Eats
• A roundup of the barbecue books perfect for Dad. — Huffington Post Food
• Meet the man who invented tuna tartare. — The Atlantic
• Things you should never do while grocery shopping. — Chow
• A super-simple non-alcoholic party drink. — The Epi-Log
• Meet the people who will star with Bobby Flay on America's Next Great Restaurant. — Feast

During the Summer, I not only love to make grilled bread, but I also immensely enjoy grilled pizza. The smokiness of the grill creates a crunchy, charred crust that is deliciously addictive. Depending on the toppings, sometimes I'll cook the whole thing on the grill, and other times I'll finish in the oven, as is the case with this recipe.
This pizza makes a great start for a dinner party because the ingredients — grated fontina cheese, hot Italian sausage, and grilled red peppers and onions — can be prepared in advance. When guests arrive, simply pop in the oven and bake until the cheese is melted. It's a seriously scrumptious pie. You won't be disappointed with the recipe, so get it now.