
Boy Meets Grill
Chinese chicken salad with red chili/peanut dressing; shredded chicken and tomatillo tacos.

Chinese chicken salad with red chili/peanut dressing; shredded chicken and tomatillo tacos.

Souvlaki with sausage and pepper yogurt sauce; Greek bread salad and smoky eggplant dip.

Beer-simmered bratwurst with onions and red sauerkraut; German potato salad; pickles.

Fish; fried plantains; Jamaican rice and peas; rum punch.

Lamb; asparagus; potatoes.

Filet mignon with toasted goat cheese; fresh ricotta with orange marmalade.

Bobby visits Spaghetti Park in Corona Heights, Queens, to cook a Thanksgiving feast.

Rosemary bricked grilled chicken; grilled tuna and white bean salad; grilled antipasto.

Barbecue short ribs; sesame/garlic marinade; kimchi salad and grilled shrimp in lettuce leaves.

Perfecting the fish taco.

Jerk chicken thighs; grilled clams; butterflied lobster; rum lemonade.

Saffron flavored rice with vegetables; grilled clams; Mediterranean sea bass.

Bobby cooks some favorites for a group of New York firefighters.

Chimichurri; quail; grilled potato salad with watercress.

Guava glazed pork tenderloin; avocado and tomato salad; grilled corn.

Shrimp on skewers; fresh noodle salad; rotisserie duck served with moo shu pancakes.

Greek menu.

Art of Tandoori cooking.

Corn muffins topped with blueberry butter; grilled pineapple with marscapone.

Vegetarian feast.