The Best Recipes from Guy's Ranch Kitchen

To save some time during prep, Maneet uses store-bought moon pies as the base for this decadent dessert.

Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.

Marc took the classic pot pie and elevated it into a decadent masterpiece with the addition of buttery lobster and a heaping handful of fresh truffle shavings.

Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.

Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.

"These cannoli come together in two parts: make the shell, thin and crispy, and then make a filling with serious flavor," Alex says.

Eric Greenspan adds a hint of lemon to these fluffy pancakes and then tops them with a buttery compote made of peaches, plums, nectarines and apricots.

Aarti's Egyptian Spinach Pie with Dukka is filled with mozzarella and cheddar and gets a terrific crunch from a crushed nut and spice topping.

Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.

Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.

Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.

Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.

Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.

Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.

Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.

Chef Alex adds a subtle kick to Pineapple Upside Down Cake with a caramel sauce made with slightly spicy pink peppercorns. It is best to unmold the cake while it is still hot, before the caramel sets up in the pan.

Chef Marc cuts the bread for his pain perdu into obscenely large slices. He soaks them overnight in an egg and cream mixture. The pieces are then seared in a hot pan to caramelize and finished in the oven. As they bake they become soft and soufflé-like in the center.

Chef Alex folds whipped cream into the yolks for light and ephemeral deviled eggs before topping them with crispy bacon. Her mother got the tip for folding in the whipped cream from Julia Child.

Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.

Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.

Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.

Damaris adds pretzels to her graham cracker crust and binds it all together with homemade caramel. After baking the crust and cooling, she adds a layer of peanut butter cream and whipped cream and then drizzles the whole thing with more caramel.

Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.

The classic French sauce for Chef Marc Murphy's Filet of Beef with Sauce Perigourdine is simple but it takes time for the flavors to develop.

Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.

Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.

Chef Michael Voltaggio adds olive oil to this cake to make it super moist. Guy called it one of the best strawberry shortcakes he has ever had.

Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.

Chef Alex Guarnaschelli makes flavor magic with ordinary supermarket eggplants by cooking them in a hot oven so that they stay firm but get a good crisp. She serves it with charred peppers and a ginger-sesame vinaigrette.

Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.

Chef Michael Mina chars a brined, spatchcocked chicken, to keep it juicy, before cooking in under a brick. He serves it over chickpeas sauteed with crispy pancetta.

Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.

Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.

The secret ingredient in Chef Aaron May's dynamite baked potato is the Fromage Fort. To make it, he takes leftover rinds of cheese and pulses them with garlic and white wine. The cheese mixutes melts and crisps on the potato in the oven.

Chef Aaron May takes low-cost chicken thighs , Guy's favorite part of the chicken, and braises them in an onion, garlic, tomatoes, celery and Vermouth mixture.

Aarti calls this dish the Indian version of rice and beans. She combines rice and lentils and cooks them to a soft porridge consistency in a pressure cooker. She tops the comforting dish with yogurt and crunchy, spicy peanuts.

Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.

Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.

Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.

This recipe is not easy, but if you want to cook the most-amazing goose you've ever tasted, Chef Jonathan Waxman's technique is the one to follow. Chef Waxman marinates the goose, steams it and finally roasts it over the course of two days which results in a super tender bird.

Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.

A delicious cooking staple in Cuba, maduros are ripe plantains that are sweeter than green plantains. Stuff them in these large button mushrooms with Mexican chorizo for an irresistible appetizer.

Guy Fieri loves these potatoes so much. He raves: “This dish is really elevated by the pork belly and the way it is cooked down to the stout.”

Marc’s simple and delicious Brussels are ready to serve in just 25 minutes.

Spanish chorizo + chicken + clams + shrimp = Paella perfection

Two patties, cheddar cheese, fried egg and coleslaw make the Crazy Burger crazy good.

Guy is OBSESSED with this steak. “If this was on the menu, I think there would be a lot of people fighting just to try this one,” he says.

Fans can’t get enough of the green chile gravy on this delectable burger. One reviewer raved: “I would eat that gravy on a flip flop! The recipe is a winner as a burger topping, but I’m going to use the gravy on many other things.”

This mouthwatering Korean-Mexican fusion dish takes marinated bulgogi and wraps it in a cheesy tortilla package for an easy snack.

Looking for a healthy and delicious appetizer for your dinner guests? Trust us, these crispy cauli bites dipped in BBQ sauce will do the trick.

The secret to these potato chip nachos is the irresistible homemade American cheese, which incorporates flavors from cheddar, mozzarella and strong beer.

The sweet flavors from the banana and white chocolate are perfectly balanced by salty pretzels. Guy describes Eric’s skillet cookies as “not too sweet.”

Impress your family with Eric’s irresistible breakfast burritos. Guy says these breakfast beauties are “typical in design, but atypical in flavor.”

“A great mix of spice, acid, freshness, crunchiness,” writes one superfan.

To save time, you can bake Alex’s quiche using store-bought dough. Alex says, “my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.”

Put your 12 pack of Hawaiian slider rolls to good use with these delicious mini sliders.

Marc says each cheese in this baked spaghetti adds something special: “The gorgonzola is the big salt pop, the mozzarella is going to give it that ooey-gooeyness, the fontina and the gruyere give it a little bit of depth and are good melting cheeses.”

“I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The nuts amplify the taste of the mushrooms and bring out the garlic and onions note in the mushrooms. These can be made in advance and simply heated and served when ready to eat.” - Alex

These cutlets are double-breaded in panko breadcrumbs and fried in a cast-iron skillet. Guy describes them as “crunchy, delicious and tender.”

Take the edge off with a fresh and fruity mango margarita, ready to sip in just 10 minutes.