Bobby Flay Shares the Ingredients He Can’t Live Without

We love getting a sneak peek of the kitchen staples loved by our favorite celebrity chefs and cooks. That’s why we have asked Alton Brown, Pati Jinich, Maneet Chauhan and countless others about their go-to pantry ingredients that they cannot live without.

But recently, Katie Lee Biegel did the work for us on her brand-new podcast All on the Table with Katie Lee Biegel when she asked Bobby Flay all about what’s in his kitchen. We gathered his mentioned picks, from what’s stocked in his refrigerator to the easy ingredients he can count on for quick meals. Read on and take notes of his favorite ingredients so you can cook like the iconic chef—or at least try to.

What’s in Bobby Flay’s Refrigerator

When Biegel asked Flay about what’s in his fridge, the first ingredient that popped into the Beat Bobby Flay star’s mind was a gut-friendly option: yogurt. And he called out his favorite brands, too.

“I like Siggis, I like Fage and I like The White Moustache, any one of those three I’m good with,” Flay shares. Yogurt is a high-protein choice for a snack or as a base for breakfast, and because of its probiotics, it’s especially healthy for your gut and your heart. We’re thinking that Flay likes enjoying his yogurt with his next fridge must-have.

“[I] always have some berries,” the chef says. “I’m a blackberry guy, so I like blackberries mostly.” He shares that he’s also a fan of blueberries, raspberries and strawberries–in that order. Whatever your preferred berry is, we’re declaring it an A+ choice as they’re rich in fiber for a fulfilling bite. Combine berries and yogurt for a satisfying spoonful, or take it up a notch with our Nut & Berry Parfait for an easy morning meal that feels luxurious.

Flay is also a fan of cheese (aren’t we all?) and his go-to is Parmigiano Reggiano, by the block or shredded. But he has “lots of different cheeses” in his kitchen, alongside other dairy ingredients like crème fraîche and butter. And he “always” has eggs available.

“I keep it kind of simple,” he explains. “I don’t like cluttered refrigerators, it drives me crazy.” Because of this, one thing you won’t find in the chef’s refrigerator is leftovers from dinner or any other meal. He simply doesn’t like them, but Biegel admits that she has gone over to Flay’s house for Thanksgiving leftovers in the past as she knows he wouldn’t enjoy them himself. We would do the same, Katie!

What’s in Bobby Flay’s Pantry

When Flay is due for a grocery trip and doesn’t have much on hand, he relies on pasta and rice as a base, which he always has ready to cook. Plus, with a fully stocked spice cabinet and pantry, the opportunities are endless.

“I love salty things, so I always have anchovies, I always have capers, I always have some kind of Parmigiano cheese,” he says. With these easy ingredients alongside spices like black pepper, the chef can whip up simple dishes like cacio e pepe and carbonara with ease.

Anchovies are an entirely underrated tinned fish as they’re loaded with omega-3s and protein. But as Flay notes, they are salty, so balancing them with low-sodium ingredients is key. We love the fish in our Garlic-Anchovy Pasta with Broccolini for this reason.

And last but not least, if you think the chef is spending time simmering homemade tomato sauce after busy days on set, think again.

“Having jarred tomato sauce is a great thing because you can just pop it open,” Flay shares. “And at the very least, you can have pasta with tomato sauce.” There may be nothing more comforting than a cozy bowl of pasta, and sometimes jarred sauce can taste just as good as homemade.

One final note that Flay wants you to keep in mind is that your pantry may be in need of a refresh. There are some things that you should consider tossing when you get the chance. 

“Pantries need to be cleaned out because things go bad,” he states. Be sure to check the dates on your long-term goods and your spices—Flay emphasizes that old spices can “lose all of their flavor.”