Follow Guy's lead in creating sky-high, juicy burgers and sliders. It's all about building flavors with lots of seasonings, special sauce blends and finishing with outrageous toppings.
Guy Fieri is shaking up comfort food classics, starting with his Andouille Stuffed Brisket Meatloaf and Smashed Fingerlings with BBQ Sauce. To drink, Guy stirs up a Maple Pig Cocktail, with cherries, whiskey and bacon. Yep, you gotta see how he makes that one!
Guy Fieri cooks up a no-utensils-allowed meal. First Guy reveals the secrets behind his famous Straight Up with a Pig Patty Burger, including both secret sauces that go on top. Next, Tequila BBQ Spare Ribs get cooked low and slow until fall-off-the-bone tender and the alcohol has vanquished. Bring your appetite and a stack of napkins!
Guy brings the greatest biscuit of all time to brunch on Big Bite. His friend Sarah is over to make these giant Savory Meat Rolls, packed with pesto, cheese and lots of country sausage. If you have room, tuck into Guy's "Fieri-4" stuffed french toast.
Guy's recruited his Triple D buddy Jay Hajj to teach him a few new burger tricks. Guy and Jay cook up incredible Lamb Kofta Burgers, filled with garlic, parsley and spices, along with a light Veggie Slaw and easy Herbed Flatbread cooked on the back of a pan!
Guy Fieri is mixing things up -- he's got an Italian pizza chef, Luigi Agostini, helping him cook up some Mexican-inspired food in Northern California! On the menu: Mexican Chile Pork Chops, served on a Grilled Green Chile Sauce and topped with Pico de Gallo. For a side, Guy puts a Mexican spin on slaw with his Chayote Slaw with Cumin and Lime.
Guy Fieri has a special guest in his kitchen, chef Duskie Estes, and the two are cookin' up a Chicago-Sonoma fusion meal. For the main course, they make grilled Chicago Beef Kebabs served with homemade giardiniera and gremolata. To go with it, there's Fried Provolone with Italian Salsa, and to wash it all down, Duskie makes a special cocktail.
Guy Fieri gets his seafood on, Italiano style! First up, Brandade, a creamy fish spread he's serving up with Grilled Sourdough Toast. Next, Mixed Seafood Salad packed with shrimp, scallops and calamari. Last but not least, White Bean Tahini Puree With Toasted Pita Chips, you have to see how Guy sneaks seafood into this recipe!
Guy Fieri has lots of memories of cooking for his parents from a young age. As a Father's Day treat, Guy's at it again, this time with a Chinese feast. He's making a couple classics with his Guy twist: General "Guy's" Chicken, and veggie-packed Spicy Shrimp Fried Rice. It's a meal any dad will dig!
Looking for a new savory way to cook with chocolate? Guy Fieri's guest KC (yep, as in KC and the Sunshine Band!) joins Guy to make Grilled Chicken Mole — it's brined, dry-rubbed and basted in a deep chile and chocolate sauce — rich, complex, and delicious. To go with that, Arepas: golden corn cakes stuffed with goat cheese, chorizo, charred corn and roasted poblano peppers. Try this meal as a treat for someone special, or even better, cook it together!
Guy Fieri is celebrating the bounty of the Sonoma County with chef Justin Wangler. Their twist on the classic burgers, fries and shake leads to a menu of Black and Blue Burgers stuffed with blue cheese, served with Red Wine Fries With Cabernet Ketchup and Grandma's Heirloom Tomato Salad. Bananas Foster Milkshake combines drink and dessert in one.
Guy fieri and two pint-sized sous chefs make lunch to-go, with juicy grilled chicken sandwich on pretzel baguette, stacked with slices of havarti cheese, tender bibb lettuce, and a generous smear of tangy citrus mustard. Fieri's farfalle features sunchokes, green onion, mozzarella, tomatoes, olives, and a red bell pepper-arugula pesto for a pasta salad that thinks outside of the lunchbox. Finally, mimi's granola bars, packed with healthy ingredients like oats, dried cherries, coconut, and peanut butter will rev energy levels all day long.
Join Guy Fieri on a flavor-packed trip down memory lane with dishes inspired by his trip to Spain, including Pork and Chicken Paella Verde and Piquillo Peppers Stuffed with Chorizo and Manchego. Plus, Guy shares recipe tips and tricks from local pros that will have you cheering "Ole!"
Guy Fieri brings a big bite bash, holiday style, by pulling out all the stops. Slammin' Clam Fritters are crunchy cornmeal cakes packed with freshly steamed clams, and served with a zesty horseradish-caper sauce. When it's time for dinner, gather everyone around the table to present the Ensenada Lobster Thermador, featuring chunks of lobster and chorizo in a creamy dijon sauce, baked in lobster shells with a crunchy parmesan crust. A real showstopper. For dessert, a Rustic Pear Tart is simple and elegant, showcasing market-fresh pears in a homemade freeform crust. Season's eatings! Slammin' Clam Fritters; Ensenada Lobster Thermador; Rustic Pear Tart.
The holidays are back and no one does it bigger than the Fieri family! This year, Guy's got Rev Run in the kitchen, and they're making showstopping Beef Tenderloin Filets with Habanero Butter. To go with that, Garlic Crab and Noodles, Roasted Fingerlings with Crimini Mushrooms and a Shaved Brussels Sprouts Salad with Walnuts and Pecorino. Happy holidays indeed!
Guy Fieri is celebrating the holidays with his spin on a local Bay Area specialty, Cioppino. He makes his version with Dungeness crab and a whole host of other seafood, served with Fire-Roasted Tomato and Vegetable Puree and Grilled Pepper and Parmesan Polenta.