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International Thanksgiving

Episode | From: Guy's Ranch Kitchen
This year, Guy Fieri's giving thanks with an international flair. Chef Nyesha Arrington starts things off with a Mandarin Smash, then charms with Chorizo Clam Toast and Smothered Turkey Wings. Chef Nate Appleman catches everyone off guard with Cacio e Pepe Potato Casserole and Turkey Porchetta with Fennel Apple Salad. Chef Shota Nakajima gets going with Gochujang Miso Glazed Carrots with Yogurt Sauce and some Soy Braised Duck Breast with Sautéed Kale. Chef Jet Tila makes Mexican Street Corn Casserole and his Chinese Sausage and Chestnut Rice Dressing before spicing things up with Chile Mango Upside-Down Cake.

Orzo Salad with Citrus Vinaigrette

Recipe | Courtesy of Kelsey Nixon
Total Time:
20 minutes

Pomegranate Glazed Quail Salad with Orange Vinaigrette and Spicy Pecans

Recipe | Courtesy of Bobby Flay
Total Time:
2 hours 15 minutes

Grilled Onion Salad with Sherry Vinaigrette

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

Jicama and Pineapple Salad with Cilantro Vinaigrette

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

Endive Salad with Toasted Almond Vinaigrette

Recipe | Courtesy of Bobby Flay

Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

Winter Lettuce Salad with Roasted Beets and Shallot Sherry Vinaigrette

Recipe | Courtesy of Tamara Reynolds
Total Time:
55 minutes

Asian Spiced Ahi Salad with Limestone Lettuce and Toasted Sesame Seed Vinaigrette

Recipe | Courtesy of Le Petit Pier
Total Time:
25 minutes

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