Fans and followers know award-winning Food Network chef Bobby Flay as an outstanding grill master, a restaurateur and the star of many Food Network programs and specials, including Beat Bobby Flay, Bobby's Triple Threat and BBQ Brawl.

But on Brunch @ Bobby's, which aired for seven seasons from 2010 to 2017 and is now streaming on discovery+, Bobby whips up irresistible brunches for viewers and occasional guests. Some of his most popular brunch recipes are even available in Brunch @ Bobby's: 140 Recipes for the Best Part of the Weekend (Clarkston-Potter, Sept. 29, 2015), written with Sally Jackson and Stephanie Banyas.

We've rounded up more of his mouthwatering brunch recipes here, so read on, and whet your appetite for everything from the Smoked Salmon and Scallion Scramble, shown here, to a power bowl packed with blueberries, pomegranates and quinoa croutons.

On Brunch @ Bobby's Season 7, Bobby teamed up with Katie Lee Biegel, the longtime co-host of The Kitchen, to plate up seafood delights like Lemon-Caper Deviled Eggs With Fried Oysters and these Corn Cakes With Crab and Smoky Avocado Yogurt. The duo mixed Greek yogurt with fresh cilantro, diced avocados, and lime juice and added a smoky note with a couple of teaspoons of chipotle in adobo puree. A hint of cayenne pepper in the corn cakes was mellowed out with clover honey, corn flour, corn kernels and other ingredients.

Are Gingerbread Pumpkin Waffles With Buttermilk-Rum Caramel Syrup better for a Thanksgiving brunch (think pumpkins) or a Christmastime brunch (think gingerbread)? These mouthwatering waffles are actually perfect for holidays and every day. Bobby makes them with canned pumpkin puree (not to be confused with pumpkin pie filling), sour cream, molasses, sugar, eggs, milk, and more and flavors them with ground cinnamon, cloves, ginger and nutmeg. The syrup mixes unexpected ingredients like buttermilk and dark rum for a rich topping.

Bobby is a big fan of crab, often incorporating it into his recipes and the dishes served at his restaurants. Here, he's shown with a tray of his Tempura-Fried Soft-Shell Sandwiches. Soft potato buns nestle the fried crab meat, spoonfuls of slaw topped with potato chips sprinkled with seafood seasoning and a slice of heirloom tomato. You'll need a deep-frying thermometer to make this recipe, which uses a few inches of oil heated to 375 degrees F in a Dutch oven. Want to bring heat to the crab meat? Add a few dashes of hot sauce.

Prechill a few champagne flutes or other cocktail glasses and stir up a batch of Bobby's Guava and Papaya Mimosas for your next brunch. You'll combine the nectars of these refreshing, tropical fruits, then add a teaspoon of lime juice to each serving and top everything off with sparkling wine. Make the drinks even prettier with a garnish of diced fruit in each glass.

We hope you still have your grandparents' or parents' cast-iron cookware so you can brown up a batch of Bobby's home fries. You'll need a Spanish onion, red and yellow bell peppers, a couple of pounds of new red potatoes and, of course, jalapeño chiles. The potatoes, onion slices, peppers and chiles are cooked until they're crisp, nicely browned and slightly charred.

Sometimes you just want a thick, hearty hamburger, and Bobby's Brunch Burger delivers. He cooks his burgers in a skillet with slices of bacon and flips the ground beef patties until the meat is golden-brown on both sides and medium-done. The burgers are then served on hamburger buns, spread with a spicy concoction of ketchup and hot sauce, and topped with fried eggs and a couple of slices of crispy bacon. Watching your cholesterol? Substitute a lighter oil for the bacon fat when you cook the burgers.

If you've got a sweet tooth, indulge it with a brunch of Creme Brulee French Toast With Drunken Strawberries. Bobby makes his with a day-old loaf of challah, cut into inch-thick slices and soaked in a custardy mixture of eggs, sugar, half-and-half, orange liqueur and vanilla with a pinch of sea salt and some finely grated orange zest. For an easy clean-up and to keep the bread from sticking when it's in the oven, line your baking sheet with a silicone baking mat. The strawberries soak up some orange liqueur, too, along with a little granulated sugar. We don't know if they're really "drunken," but they're delicious.

This recipe is so quick and easy to make, you'll want to serve brunch every day. Bobby starts by grilling slices of seven-grain bread until they're slightly charred and drizzles them with olive oil, salt and pepper. Honey mustard and sliced tomatoes go on top, along with thin slices of smoked salmon. He adds a bit more honey mustard, a sprinkle of freshly ground black pepper, a few tablespoons of lemon juice and a dash of extra-virgin olive oil. Dill fronds make an attractive garnish on these open-faced sandwiches.

You don't need to wear a plaid shirt when you're feasting on Bobby's Lumberjack Brunch, but you might feel strong enough to fell trees after downing his cornmeal waffles with brown butter. They're topped with blueberries, a sunny-side-up egg, black pepper bacon and butterflied, Spanish-style chorizo. That's not enough? Bobby serves them with ricotta, homemade blueberry preserves and maple syrup. And don't hold back; fold some blueberries into the batter, too, if you want.

Pungent, aromatic and hot: that describes the dry seasoning commonly called jerk rub. It's originally from Jamaica, where it's used as a savory, slightly sweet but fiery marinade for chicken and pork. Bobby makes his jerk rub with ground coriander, sugar, ginger, garlic and onion powders, habanero powder and other spices to add some heat and sweet to fresh, skin-on pork belly. The hash comes together with more flavor from a red pepper, a poblano, sweet potatoes and a fried egg with a runny yolk on top. When it's finished, the hearty dish is served with a drizzle of hot sauce and a few cilantro sprigs for garnish.

Guests on the way? Welcome them to brunch with Tequila Grapefruit Martinis. Bobby makes them with dry vermouth, silver tequila, dashes of grapefruit bitters, pink grapefruit juice (save some of it for the rims of the glasses) and a quick splash of fresh orange juice. Everything goes into an ice-filled shaker to be thoroughly mixed.

The rims of the martini glasses are dipped into the remaining grapefruit juice and then dunked into sanding sugar. Candied grapefruit rinds garnish the glasses after the cocktails are strained and poured.

You can never have too much cornbread stuffing, so if you find yourself with leftovers from the holidays, or you're just ready to whip up another batch, opt for a brunch of these homemade stuffing waffle sandwiches. Bobby makes a cranberry Dijon mayonnaise from cranberry relish, mustard and mayo. The stuffing uses chopped, fresh sage and parsley, kosher salt, freshly ground black pepper, eggs and crumbled cornbread stuffing. When he serves the sandwiches, he puts slices of Brie on each warm waffle along with a dollop of cranberry Dijon mayonnaise, sliced turkey, bacon and an egg.

Get ready to indulge when your brunch menu includes Banana Bread Waffles With Bananas Foster Sauce. You're going for broke, so to speak, with lots of sugar, butter, dark rum and heavy cream, but trust us: it's worth it. Get an early start when you're making this decadent dish, as the batter needs to bake for about an hour in the oven. After the banana bread comes out of the oven, it needs to cool completely before it's wrapped up and stored overnight. You make the sauce the next day, then heat a waffle iron and cook slices of the bread over the grates until they're golden-brown and slightly crisp, then spoon the sauce over the waffles.

Save time when you're preparing this brunch recipe by using a ready-to-eat, cooked ham (the bone-in shank or butt end, uncut). You'll need a sharp knife to score diamond shapes in the fatty side so you can insert fragrant cloves. The glaze is a blend of Dijon mustard, clover honey, light brown muscovado sugar, thyme, salt and pepper. Bobby makes his own buttermilk biscuits to serve with the ham, and blends grated, extra-sharp cheddar cheese with mayo, roasted red peppers, cayenne powder and a few other ingredients for the pimento cheese. These biscuits, from his Southern Comfort Brunch menu in Season 2, Episode 6, were inspired by Southern cuisine.

In an interview with Chowhound, Bobby discussed how he crafts dishes with big, bold flavors that incorporate many kinds of chiles, peppers, mustards and scratch-made sauces. He's known for his Southwestern cuisine, including his recipes for Southwestern Cornbread Strata With Spicy Creamy Tomato Sauce, which blends fresh turkey or chorizo sausage with chipotle peppers in adobo puree, poblanos, garlic, onions, various cheeses, plum tomatoes and more. In Season 6, Episode 7, Bobby served this dish with glasses of Fresh Grape Sangria.

Have you heard Bloody Marys called the "hair of the dog"? These popular morning drinks have a reputation as a "cure" for hangovers, and they've become a brunch staple. You can customize them with celery sticks, soy sauce, olive brine, hot sauce or even elaborate garnishes like shrimp, pickled vegetables and cubes of cheese. Or, you can follow Bobby's lead and make his Spicy Citrus Bloody Mary by muddling ice with wedges of lemons and limes, adding minced jalapeño pepper and horseradish and blending everything with vodka, tomato juice and Worcestershire sauce. Make a pitcher, if you like, and have a party.

You've probably heard you shouldn't skip breakfast. Don't skip brunch, either, when you can power up with a Blueberry-Pomegranate Power Bowl With Toasted Quinoa Croutons. The croutons are made from old-fashioned rolled oats, quinoa, slivered almonds, pumpkin seeds, melted coconut oil and agave syrup. Toss in some wild blueberries, frozen banana slices, pomegranate seeds, and freshly grated orange zest and blend them with nonfat Greek yogurt, pomegranate juice, honey, pomegranate molasses and lemon juice.

If pancakes are on your list of brunch must-haves, don't pass up Bobby's Carrot Cake Pancakes. They begin with peeled carrots, patted dry on paper towels and finely grated. Next, they get a sweet lift with the addition of orange zest, candied ginger and pure cane sugar, enhanced with a little pumpkin pie spice. Softened cream cheese, butter and pure maple syrup make up the drizzle. Sprinkle your pancakes, if desired, with chopped pecans or walnuts.

Fresh spring or summer strawberries practically make these waffles sing. He lets the berries sit in a bowl of sugar and raspberry liqueur until they soften, and then whisks together flour, baking powder and other dry ingredients. He uses a food processor to combine more berries with honey, butter, salt and pepper for the strawberry-black pepper butter; the lemon curd whipped cream is made from heavy cream, prepared lemon curd, and lemon zest and whipped until soft peaks form. Have your waffle iron heated up and ready to go for this sweet entree.