The Best Songs to Add to Your Playlist this Month
Age: 45
She Raced 18 Horses in an Ultramarathon—and Won

She Runs to Reclaim Her Identity After Assault?
The first time I realized that I could run far was at sleep-away camp when I was about 12 years old. At school the sprinters were really fast, and I just wasn't a sprinter. I was with the kids who could handle running the distance.

Running From Substance Abuse Toward Recovery?
I started cooking professionally at 17. I needed a job after dropping out of high school, so that's how it started. I went to every Catholic school—Xavier, LaSalle—in New York City, where I grew up. I ran cross-country and track. But I was never a good student. The restaurant where I got my start is still around—Joe Allen's in the Theater District.

Other Hearst Subscriptions?
It's better for me to think of it in intervals. I don't think of it as a 26.2-mile race. I need mini goals, so I break it into three or four shorter races because running for four hours is just too daunting.

The two times prior, I didn't really train—not smart. This time I'm dedicated to doing the right thing. I started training at the end of July, following the New York Road Runners Training Peaks program.

What's your race goal?
To break four hours. Usually by mile 18 or 19 I'm hitting not just one but 10 brick walls. Part of the problem before was that I didn't train well enough. I remember in 2002 I hit the halfway mark ahead of schedule, thinking that if I walked from here I'd still be doing okay. But then I just absolutely got crushed [he finished in 4:08:45]. I like actually running in the races more than the training. I like the glory much more than the pain.

Since you have so much on your plate, do you take the same approach of breaking things into smaller parts when it comes to your career?
Yes, definitely. I try not to get overwhelmed by doing a big project. When I open a new restaurant, I break it up into stages, such as getting the design done, doing the menu, staffing. I don't worry about what is going to happen six months from now. I try to take it one day at a time. I'm always asked as soon as I open a restaurant, what's the next thing, but my answer is, "I just opened this restaurant. I want to make sure it's awesome before I can think about the next place."

How do you fit working out into your busy schedule, with the restaurants, television shows, cookbooks, and everything else?
I have to credit the people who work with me. I think I can delegate well. I choose the things that I want to do, and they all revolve around one thing: food. Even my running has to do with food. I run to stay in shape so I can eat what I want.

I'm up at 6 a.m., and I put on my running clothes before I can think about it too much—and just go. I don't schedule any shooting for Throwdown! Or my other shows until I work out in the morning. Being able to run outside or at the gym—that's incredibly important to me. It keeps me fit for the shows. Iron Chef She Raced 18 Horses in an Ultramarathon—and Won.

What do you like to eat when in training?
I try not to think about my diet a lot. I just eat in moderation. At a restaurant, I try to finish two-thirds of what's in front of me instead of all of it. That's made a big difference in how much weight I carry. Honestly, right now with the running, I'm in probably the best shape I've been in my adult life. I'm really careful about how much I eat, not what I eat. I eat healthfully, but that doesn't mean I don't eat fat, because I do. But I don't like fast food, never liked it.
You and Deena Kastor made a marathon fettuccine together. What's another favorite pasta?
I'm really into ricotta cheese lately. For an easy pasta, I fire-roast tomatoes and onions, then use them to top penne and add garlic, extra-virgin olive oil, crushed red pepper, ricotta, a little Parmesan, and lots of black pepper.

Influencer Apologizes for E-Bikes on NYC Course?
My kryptonite is ice cream. I'm an ice cream fanatic. During the course of the day I'll taste test, say, three flavors. I'm more vanilla-based than chocolate-based, and I like nuts like pistachios and macadamia nuts. Häagen-Dazs Vanilla Swiss Almond is one of my favorites.

Do you run with anyone else or do you prefer going solo?
I like running alone because it gives me a chance to really get my thoughts focused about my business and the food, the menus. I look forward to running solo because it's a place where nobody can call me!

We have a Burger of the Month at my five burger places, and it was on a run that I thought of the Cheyenne Burger. I try to do burgers that are based on regions around the country, so this is inspired by the state of Wyoming. I topped a beef burger with Monterey Jack cheese, barbecue sauce, and very thinly sliced, crispy onion rings.

Im a Runner: Bobby Flay?
From Runners World for New Balance.

What's a favorite route?
Running in the Hamptons emulates what the hills are like in the NYC Marathon. I run from our summer house in the woods to the beach, five miles round trip, and depending on what I'm doing, I run it once, twice, or, for a long run, three times. In New York I run along the West Side Highway or in the gym downstairs in my building on the treadmill. I usually run with a baseball cap because the sun and I are not friends, but when I don't wear one, people will sometimes recognize me and wave hello. Or tweet it.

What do you think you look like when you're running?
I think I look like hell! Although I've been an athlete my entire life, playing basketball as a kid, I'm more like a grinder. My face turns a bright cherry red.

Do you run with music?
Yes, absolutely. I'm a big hip-hop fan, so on the iPod it's Kanye West, Jay-Z, Tupac, Snoop Dogg. Having a little rhythm in your ears just makes the time pass more quickly.

Celebrity chef Bobby Flay will run his third New York City Marathon on Nov. 7, 2010?
Actually, I drink a lot of coconut water. My wife [actress Stephanie March] and I went to Cambodia and Vietnam, and they served us fresh coconut with straws. That's not very portable, but fortunately all these companies now package it so you can have coconut water all the time.

What's your plan for right after the race?
After the marathon this year I'm going to go for a pizza, a really simple, plain pizza. I'll order it from our favorite pizza place in the city, Bella Napoli on Seventh Avenue. I'm definitely not going to make it myself.