Get All the Recipes from Christmas at Bobby's

This star-studded menu of holiday-worthy classics from Bobby Flay and his pals will earn praise at your seasonal get-together.

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Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Photo By: Scott Gries ©2015, Television Food Network, G.P. All Rights Reserved.

Big Batch of Grandma's Biscuits with Molasses Butter

Made with buttermilk for a welcome tangy bite, Katie Lee's golden-brown biscuits are best served warm alongside a sweet molasses-laced butter.

Get the Recipe: Big Batch of Grandma's Biscuits with Molasses Butter

Gougeres with Gruyère Mornay and Beer Sauce

It's all about the cheese in this easy-to-make appetizer from Geoffrey Zakarian. Laced with Gruyère cheese, these puffs are filled with a creamy two-cheese mixture and served alongside a rich honey-mustard dipping sauce.

Get the Recipe: Gougeres with Gruyere Mornay and Beer Mustard

Parmigiano-Crusted Cauliflower with Agliata

Quickly fried until golden brown, these two-bite cauliflower florets are served with Anne Burrell's Agliata Sauce, a bold, tangy mixture of bread, garlic and vinegar, which she makes smooth in the food processor.

Get the Recipe: Parmigiano-Crusted Cauliflower with Agliata

Prime Rib with Red Wine-Thyme Butter

The centerpiece of the feast at Bobby's house, this impressive roast is generously seasoned before it's roasted, so the meat develops a crispy crust on the outside.

Get the Recipe: Prime Rib with Red Wine-Thyme Butter Sauce

Sweet Potato-Turnip Gratin

In place of traditional Idaho potatoes, Anne swaps in two other root veggies — sweet potatoes and turnips — to create the base for this big-batch casserole. Like a traditional gratin, this recipe is laced with garlic-scented cream and nutty Parmesan to create decadent results.

Get the Recipe: Sweet Potato Turnip Gratin

Stuffed Poblano Peppers

"Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true," Alex Guarnaschelli explains. These beauties are stuffed with oven-dried tomatoes, fresh, fragrant basil and creamy mozzarella, and they're baked with a buttery panko topping for added texture.

Get the Recipe: Stuffed Poblano Peppers

Dover Sole Meuniere

Simplicity is the name of the game when making Geoffrey's quick-fix fish. The fish is cooked in clarified butter, and the sauce comes together with just four ingredients: butter, lemon juice, capers and parsley.

Get the Recipe: Dover Sole Meuniere

Risotto with Guanciale, Brussels Sprouts and Parmigiano

Not just for a classic side dish, Brussels sprouts dress up Scott Conant's creamy risotto, which he cooks with a splash of white wine and finishes with nutty Parmesan.

Get the Recipe: Risotto with Guanciale, Brussels Sprouts and Parmigiano

Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce

Fresh rosemary and thyme add earthy flavors to Sunny Anderson's roasted vegetables, which she notes you can serve either warm, at room temp or chilled. Finish this simple side dish with a drizzle of the creamy mustard sauce laced with white wine.

Get the Recipe: Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce

Black Forest Trifle

Calling all chocolate lovers! Katie brings the tried-and-true pairing of chocolate and cherries to this wow-worthy trifle, which she makes by layering a homemade moist chocolate cake, rich chocolate pudding, fluffy whipped cream and — for added ease — store-bought cans of pitted cherries.

Get the Recipe: Black Forest Trifle

Sweet Potato Rum Pie

Follow Eddie Jackson's lead and start with a store-bought pie crust to save time in the kitchen when prepping this rum-spiked pie, which is scented with ground cinnamon and fresh minced ginger for seasonal warmth.

Get the Recipe: Sweet Potato Rum Pie

Sunny's Orange Coquito

Sunny brightens up this creamy coconut milk-rum cocktail with plenty of refreshing orange juice.

Get the Recipe: Sunny's Orange Coquito

Herby Julep

For layer upon layer of flavor in her cocktail, Alex steeps Earl Grey tea bags and fresh mint in a simple syrup, which goes on to sweeten the julep, made with muddled herbs and bourbon.

Get the Recipe: Herby Julep

Go Behind the Scenes

Step into the kitchen at Bobby's house as he rings in the holiday season with his friends.

More: Behind the Scenes of Christmas at Bobby's

Want More from Christmas at Bobby's?

Check out Food Network's Christmas at Bobby's headquarters for more recipe inspiration as well an exclusive interview with Bobby about the holidays.

More: Christmas at Bobby's