13 Holiday Recipes from Christmas at Bobby's

Katie Lee's Biscuits with Molasses Butter as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

Photo: Scott Gries ©

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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.

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Geoffrey Zacharian's Gougeres with Gruyere and Beer Mustard as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Anne Burrell's Parmigiano Crusted Cauliflower with Agliata as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Bobby Flay's Prime Rib Roast with Red Wine Thyme Butter as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Anne Burrell's Sweet Potato and Turnip Gratin as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Alex Guarneschelli's Vegetarian Stuffed and Baked Poblano Peppers as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Geoffrey Zacharian's Dover Sole Meuniere as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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Scott Conant's Parmigiano and Guanciale Risotto with Brussel Sprouts as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

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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.

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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.

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Katie Lee's Black Forest Trifle as seen on Food Network’s Bobby Flay’s Barbecue Addiction, Christmas at Bobby’s Special

Photo: Scott Gries ©

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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.

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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.

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Sunny's Orange Coquito

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

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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.

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