The Best Recipes from Guy's Ranch Kitchen
Each weekend Guy invites a few of his favorite chefs to his ranch for a fun cook-off between friends. Here are the winning recipes.
Thanksgiving Samosas
Aarti's Thanksgiving Samosas wowed the group with their combination of traditional Indian spices and classic holiday flavors.
Get the Recipe: Thanksgiving Samosas
Lobster Truffle Pot Pie
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.
Get the Recipe: Lobster Truffle Pot Pie
Thirty-Layer Green Chile Mac and Cheese
Aaron May's unique pasta dish is a cross between lasagna and the gooiest mac and cheese you've ever seen.
Get the Recipe: Thirty-Layer Green Chile Mac and Cheese
Salt Crusted Leg of Lamb
Marc Murphy's coats lamb in a salt crust seasoned with rosemary, thyme, oregano and chile flakes to seal in the tenderizing juices.
Get the Recipe: Salt-Crusted Leg of Lamb
Sesame Cannoli with Ginger
Get the Recipe: Sesame Cannoli with Ginger
Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup
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.
Get the Recipe: Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup
Egyptian Spinach Pie with Hazelnut Dukkah
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 the Recipe: Egyptian Spinach Pie with Hazelnut Dukkah
Grandma Guarnaschelli's Lasagna Appetizer
Get a taste of Guarnaschelli-family tradition with this cheesy appetizer.
Get the Recipe: Grandma Guarnaschelli's Lasagna Appetizer
Creamed Spinach With Pickled Onions and Raclette Cheese
Chef Eric Greenspan gives creamed spinach an upgrade with gooey raclette cheese.
Get the Recipe: Creamed Spinach with Pickled Onions and Raclette Cheese
Swordfish Milanese
Chef Michael Voltaggio updates fish and chips by using meaty swordfish and breading it in a mixture of panko and crushed potato chips.
Get the Recipe: Swordfish Milanese
Grilled Skirt Steak with a Salsa-Like Sauce
Chef Marc Murphy tops a grilled skirt steak with a chimichurri-like salsa made with charred peppers, achovies, parsley and lemon zest.
Get the Recipe: Grilled Skirt Steak with a Salsa-like Sauce Made of Charred Long Hot Peppers, Garlic, Anchovy, Lemon Zest and Olive Oil
Beef and Broccoli
Chef Michael Voltaggio reinvents beef and broccoli with bone-in, dry-aged rib eye, broccoli chimichurri sauce and an umami-packed tofu mustard.
Get the Recipe: Beef and Broccoli
Cuban Fu Fu
Chef Carl Ruiz's Fu Fu is a classic Cuban side dish made up of crispy bits of pork and fried plantains.
Get the Recipe: Fufu
Hot Buttered Rum Cake
Chef Damaris infuses rum into the batter and the sticky, buttery glaze that tops this decadent bundt cake.
Get the Recipe: Hot Buttered Rum Cake
Pineapple Upside Down Cake with Pink Peppercorn Caramel
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.
Get the Recipe: Pineapple Upside Down Cake with Pink Peppercorn Caramel
Marc's Gigantic French Toast
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.
Get the Recipe: Marc Murphy's French Toast
Deviled Eggs with Crispy Bacon
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.
Get the Recipe: Deviled Eggs with Bacon and Hot Sauce
Rice Balls with Bolognese Sauce
Chef Antonia recreates the classic beef-stuffed rice balls that she used to have as a kid growing up in Long Island.
Get the Recipe: Rice Balls with Bolognese Sauce, Peas, Mozzarella and Parmesan
Shrimp and Grits
Marc makes a shrimp stock from reserved shells to pack as much shrimp flavor as possible into the grits.
Get the Recipe: Shrimp and Grits
Charred Corn with Bacon Lardons and Red Onion
Marc takes a simple corn salad and elevates it into a winning dish with bacon, basil and a touch of vinegar.
Get the Recipe: Charred Corn with Bacon Lardons and Red Onion
Salted Peanut Butter Pie
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.
Get the Recipe: Salted Peanut Butter Pie
Pimiento Cheese Biscuits
Chef Damaris packs all of the ingredients found in traditional pimiento cheese into warm biscuits.
Get the Recipe: Pimento Cheese Biscuits
Filet of Beef with Sauce Perigourdine
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.
Get the Recipe: Filet of Beef with Sauce Perigourdine
Office Doughnut Bread Pudding
Duff wins the day by taking stale doughnuts and turning them into a luscious dessert.
Get the Recipe: Office Doughnut Bread Pudding
Alex's Dark Chocolate Almond Whoopie Pies
Chef Alex makes her own version of this childhood favorite, packed with dark chocolate and filled with a sweet almond cream.
Get the Recipe: Dark Chocolate Whoopie Pies with Toasted Almond Cream
Olive Oil Strawberry Shortcake
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.
Get the Recipe: Olive Oil Strawberry Shortcake
Braised Lamb Shanks with Carrots, Black Pepper and Miso
Chef Alex Guarnaschelli slow braises the lamb shank until it is very tender with blonde miso for extra umami.
Get the Recipe: Braised Lamb Shanks with Carrots, Black Pepper and Miso
Roasted Eggplant Salad with Soy, Sesame and Charred Peppers
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.
Get the Recipe: Roasted Eggplant Salad with Soy, Sesame and Charred Peppers
Watermelon Rebujito
Chef Michael Voltaggio's cuts watermelon into cubes and freezes it to chill this classic cocktail.
Get the Recipe: Watermelon Rebujito
Brick-Pressed Chicken with Chickpea Conserva
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.
Get the Recipe: Brick-Pressed Chicken with Chickpea Conserva
Zucchini Caponata with Olive Dirt
Chef Michael Voltaggio adds a whimisical element to this traditional dish with an olive dirt made with black olives, flour, panko and cocao powder.
Get the Recipe: Zucchini Caponata with Olive Dirt
Nduja Stuffed Squid
Chef Michael Mina stuffs squid with spicy, spreadable Aduja sausage and quickly sears it.
Get the Recipe: Nduja Stuffed Squid
Hasselback Potatoes with Fromage Fort
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.
Get the Recipe: Hasselback Potatoes with Fromage Fort
Chicken Thigh Fricassee
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.
Get the Recipe: Chicken Thigh Fricassee
Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)
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.
Get the Recipe: Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)
Rack of Lamb with Herb Crust and Lamb Jus
Chef Jonathan Waxman prepares a beautiful Rack of Lamb with Herb Crust and then uses the leftover riblets to make a dynamite sauce.
Get the Recipe: Rack of Lamb with Herb Crust, Lamb Jus and Rice Pilaf
Caesar Salad with Spicy Pancetta and Cornbread Croutons
Chef Alex upgrades Caesar salad with crispy pancetta and cornbread croutons cooked in the rendered pancetta fat.
Get the Recipe: Caesar Salad with Spicy Pancetta and Cornbread Croutons
Gratin of Celery Root and Potato
Chef Jonathan Waxman uses a speciality cheese called Beaufort, and lots of butter and cheese, to create this truly decadent side dish.
Get the Recipe: Gratin of Celery Root and Potato
Steamed & Fire Roasted Goose with Blood Orange Sauce
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.
Get the Recipe: Steamed and Fire-Roasted Goose with Blood Orange Sauce
Turkey Shepherd's Pie
Chef Marc Murphy's roasts turkey legs to create this hearty casserole, but you can use leftover turkey if you have it on hand.
Get the Recipe: Turkey Shepherd's Pie
