Bobby Flay is throwing a brunch party for the Preakness with Maryland-inspired dishes. The star of the menu is a Tempura Fried Soft Shell Crab Sandwich with Tartar Sauce Slaw and a side of Crispy Old Bay Chips. Then he brings Southern style to the plate with Savory Roasted Peaches with City Ham and a Wild Arugula Salad with Burrata and Sorghum Vinaigrette. He pours Black-Eyed Susan Spritzers for toasting and crosses the finish line with Banana Pudding.

With only a few things left in the pantry and a fridge full of leftovers, Bobby Flay makes a post-holiday brunch featuring a Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche, a Sweet Potato Green Onion Pancake with Holiday Ham and Pepper Jam and Grapefruit Sparkle cocktail.

Bobby Flay makes an Italian-inspired brunch for his Naples-born friend, Cooking Channel's Laura Vitale. He puts his spin on everyone's favorite Italian dish with Breakfast Pizza, adds freshness with Dandelion Green Salad, and sweetens things up with Graffe, also known as Neapolitan doughnuts. To end, he balances the richness of the meal with a Campari Sanguinea.